After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Lignocellulose consists of cellulose, hemicellulose, and lignin and is a sustainable
feedstock for a biorefinery to generate marketable biomaterials like biofuels and platform …

Whereas prospects of bioremediation for a vanadium (V)[V (V)]-contaminated environment
are widely recognized, reported functional species are extremely limited, with the vast …

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been
widely applied in food fermentation worldwide. Milk fermentation process has been relied on …

In this study, genomics and metabolomics were combined to reveal possible bio-synthetic
pathways of core flavor compounds in pickled chayote via lactic acid bacteria (LAB) …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

Probiotics are increasingly used in aquaculture to protect cultivated organisms from
pathogens and improve water quality and feed efficiency. Shrimp are the most commonly …

Yucha is a typical traditional fermented food of the Li population in the Hainan province of
China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic …

Aim This study aimed to describe the inhibitory activity of cell-free supernatants (CFS) of
lactobacilli against extended-spectrum β-lactamase (ESBL)-producing Klebsiella …

Lactic acid bacteria (LAB) are a representative probiotic. As the dominant flora in the human
intestinal tract, LAB can regulate the balance of human intestinal flora and improve host …