With the growing demand for functional foods having better nutraceutical properties, lactic
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …

Consumer interest in healthy lifestyle and health-promoting natural products is a major
driving force for the increasing global demand of biofunctional dairy foods. A number of …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

Lactobacillus species can exert health promoting effects in the gastrointestinal tract (GIT)
through many mechanisms, which include pathogen inhibition, maintenance of microbial …

L. acidophilus is a homofermentative, microaerophilic, short chain gram positive
microorganism with rod morphology having its bacteriocins belonging to class II a. Several …

Dairy products that contain probiotic bacteria are those that are produced with various
fermentation methods, especially lactic acid fermentation, by using starter cultures and those …

Bioactive peptides (BAPs) derived from food proteins have been extensively studied for their
health benefits, majorly exploring their potential use as nutraceuticals and functional food …

In the modern era, there is great need for food preservation in both develo** and
developed countries due to increasing demand for extending shelf life and prevention of …

Antimicrobial resistance has become a global public health concern, and antibiotic
resistance genes (ARG) in food are a research focus. In China, probiotics and pasteurized …

A total of 32 lactic acid bacteria (LAB) were isolated from 13 honey samples commercially
marketed in Malaysia, 6 strains identified as Lactobacillus acidophilus by API CHL50. The …