Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect
the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of …

Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class
of bacteria employed for fermented food and dairy applications such as yoghurt products …

Background. The progress in the analytical methods in food science and technology brought
about a novel and modern approach concerning human health and food quality and safety …

Microorganisms grow in concert, both in natural communities and in artificial or synthetic co-
cultures. Positive interactions between associated microbes are paramount to achieve …

Fermentation is one of the most effective methods of food preservation. Since ancient times,
food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate …

In the present study, kashk samples were collected from two regions of Iran, the Fars
(Abadeh) and Razavi Khorasan (Kalat) provinces. Fifteen bacteria were isolated and …

This study aimed to investigate the symbiosis between Streptococcus thermophilus CICC
6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047. In addition, the effect of their …

This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum
antibacterial activity on fermented milk, including changes to the fermentation characteristics …

The effect of exotic fruit pulp (araçá, cagaita, cambuci, grumixama, blueberry, and uvaia) on
probiotic viability during storage and after gastrointestinal tract (GIT) simulation, in vitro …

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-
aerophilic microorganisms widely explored as starter cultures food industry to enhance the …