Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

The literature presents a growing body of evidence demonstrating the positive effect of
probiotics on health. Probiotic consumption levels are rising quickly in the world despite the …

Reactive oxygen species (ROS) play a crucial role in the cellular defense against S. aureus,
as evidenced by the importance of this pathogen in patients lacking the ROS-generating …

Antimicrobial peptides (AMPs) provide a promising strategy against infections involving
multidrug-resistant pathogens. In previous studies, we designed a short 12 amino acid AMP …

Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from
fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria …

A set of 191 strains of Streptococcus thermophilus were preliminarily screened for the
presence of the genes codifying for cell envelope-associated proteinase (prtS) and for …

A vast number of prokaryotic and eukaryotic microorganisms can synthesize arginine de
novo from glutamate. The first committed step of this pathway is acetylation of l-glutamate at …

Marine cyanobacteria genus Synechococcus are among the most abundant and
widespread primary producers in the open ocean. Synechococcus strains belonging to …

Aim: The aim of the study was to study the role of carbon dioxide metabolism in
Streptococcus thermophilus through investigation of the phenotype of a …

L-amino acids and nucleotides find various applications in food biotechnology. L-glutamic
acid and its salts as well as 5-nucleotides are used as flavor enhancers. Other L-amino …