An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

The increasing concern of consumers about food quality and safety and their rejection of
chemical additives has promoted the breakthrough of the biopreservation field and the …

The endospore‐forming rhizobacterium Bacillus subtilis–the model system for Gram‐
positive organisms, is able to produce more than two dozen antibiotics with an amazing …

The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity,
produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce …

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Microbial food cultures have directly or indirectly come under various regulatory frameworks
in the course of the last decades. Several of those regulatory frameworks put emphasis on …

This Review summarizes mechanistic investigations in faecal microbiota transplantation
(FMT), which has increasingly been adapted into clinical practice as treatment for …