The microbial diseases cause significant damage in agriculture, resulting in major yield and
quality losses. To control microbiological damage and promote plant growth, a number of …

There is a wide variety of peptides released from food proteins that are able to exert a
relevant benefit for human health, such as angiotensin-converting enzyme inhibition …

Cheese fermentation and flavour formation are the result of complex biochemical reactions
driven by the activity of multiple microorganisms. Here, we studied the roles of microbial …

Yak (Bos grunniens) inhabit an oxygen-deficient environment at the altitude of 3000 m on
the Tibetan Plateau, with a distinctive gut micro-ecosystem. This study evaluated the …

Lupines and faba beans are promising ingredients for the beverage industry. They contain
high amounts of protein and can be grown in different climate zones and agricultural areas …

Food allergies have emerged as a pressing health concern in recent years, largely due to
food resources and environmental changes. Dairy products fermented by lactic acid bacteria …

The consumption of cow's milk is a part of the basic nutritional habits of Western
industrialized countries. Recent epidemiological studies associate the intake of cow's milk …

The type I adenosine 5′-triphosphate (ATP)–binding cassette (ABC) transporter DppABCD
is believed to be responsible for the import of exogenous heme as an iron source into the …

Three Streptococcus thermophilus strains, namely RBC6, RBC20, and RBN16, were proven
to release bioactive peptides during whey protein concentrate (WPC) fermentation, resulting …

Many consumers nowadays demand plant-based milk analogs for reasons related to
lifestyle, health, diet and sustainability. This has led to the increasing development of new …