Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Microbial exopolysaccharides (EPS) are extracellular carbohydrate polymers forming
capsules or slimy coating around the cells. EPS can be secreted by various bacterial genera …

Exopolysaccharides (EPSs) are biological polymers secreted by microorganisms including
Lactic acid bacteria (LAB) to cope with harsh environmental conditions. EPSs are one of the …

Tumor microbiota can produce active metabolites that affect cancer and immune cell
signaling, metabolism, and proliferation. Here, we explore tumor and gut microbiome …

The Lactobacillus casei group (LCG), composed of the closely related Lactobacillus casei,
Lactobacillus paracasei, and Lactobacillus rhamnosus are some of the most widely …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

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 …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Microbiota-modulating interventions are an emerging strategy to promote gastrointestinal
homeostasis. Yet, their use in the detection, prevention, and treatment of acute infections …