An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Human vagina is colonised by a diverse array of microorganisms that make up the normal
microbiota and mycobiota. Lactobacillus is the most frequently isolated microorganism from …

Research about the role of gut microbiome in colorectal cancer (CRC) is a newly emerging
field of study. Gut microbiota modulation, with the aim to reverse established microbial …

Probiotics and prebiotics are microbiota-management tools for improving host health. They
target gastrointestinal effects via the gut, although direct application to other sites such as …

Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four
simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms …

The microbiome has been proven to be associated with many diseases and has been used
as a biomarker and target in disease prevention and intervention. Currently, the vital role of …

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet
throughout history and have gained attention in recent years due to their immense health …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …