The microbial ecology of the table olive fermentation process is a complex set of dynamics in
which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related …

The present review focuses on the application of the most common molecular approaches
for the investigation of the diversity of LAB in the artisanal cheese environment, and for their …

Ingestion of a commensal bacteria, Lactobacillus rhamnosus JB‐1, has potent
immunoregulatory effects, and changes nerve‐dependent colon migrating motor complexes …

Barcoding with molecular sequences is widely used to catalogue eukaryotic biodiversity.
Studies investigating the community dynamics of microbes have relied heavily on gene …

The second book in a four-part series, this text is an in-depth review of state-of-the-art
molecular detection and identification methods for human bacterial pathogens. Written by …

In this study, 27 strains of Lactic acid bacteria (LAB) were isolated and identified from
different milk sources. All the isolates were biochemically characterized and screened for …

The present work presents a successful attempt to achieve an enhanced and more
predictable fermentation process in Spanish-style green olive technology by selection and …

Bacterial vaginosis (BV), characterized by a shift of the vaginal microbiota from a
Lactobacillus-dominated community to a dense biofilm containing a complex mixture of …

Previous research reported that fermented yak milk had a diverse microbial composition. For
this study, raw yak milk, qula, and fermented yak milk samples were collected from the Aba …

Phylogenetic analysis and species identification of members of the genus Streptococcus
were carried out using partial sequence comparison of the 16S rRNA gene (1468–1478 bp) …