Meat and some meat products are highly perishable due to their high-water content, pH, and
high content of nutrients. Therefore, spoilage control in these products is one of the critical …

The current state-of-art research pertaining to lactic acid bacteria (LAB) calls for the
screening and isolation of robust LAB strains to achieve holistic exploitation of LAB and their …

In this study, the sour cherry juice was fermented by lactic acid bacteria (L. rhamnosus GG)
and the volatile compounds were identified by both GC-IMS (gas chromatography-ion …

Background With the growing interest in applying fermentation to seaweed biomasses, there
is a need for fast and efficient selection of microbial strains that have the ability to 1) acidify …

The Weissella genus has recently gained popularity due to its antifungal and probiotic
properties. In this study, the antifungal activity of isolate KM14 of Weissella cibaria on …

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated
with the lactic acid bacteria involved in its production, which in many cases are indigenous …

Twenty two strains collected from different artisanal dairy products and various areas in
Algeria were identified at species level and characterised at genetic level using PCR and …

The promotion of human health through natural approaches like functional foods and
probiotics is in high demand. The medicinal plants are the major feed of Moroccan …

Aims Isolation and characterization of lactobacilli from human milk and determination of their
probiotic, technological, and in vitro health-promoting properties with a view to their potential …

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous
fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slop**. This …