Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

This review is aimed to explore the health beneficial effects of probiotics which are live
microorganisms that provide a positive health influence on humans when taken in sufficient …

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

The number of studies claiming probiotic health effects of Lactobacillus plantarum is
escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Probiotics are live microorganisms that provide health benefits to the host when ingested in
adequate amounts. The strains most frequently used as probiotics include lactic acid …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

Cereal-based fermented products are worldwide diffused staple food resources and cereal-
based beverages represent a promising innovative field in the food market. Contamination …

Highlights•We explore the upsurge in studies discerning the antifungal attributes of
LAB.•The biochemical nature of antifungal compounds derived from LAB is described.• …