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

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

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 worldwide fossil fuel reserves are rapidly and continually being depleted as a result of
the rapid increase in global population and rising energy sector needs. Fossil fuels should …

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 …

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 …

Over the past two decades, whole food supplementation strategies have been leveraged to
target mental health. In addition, there has been increasing attention on the ability of gut …

The Actinomycetales order is one of great genetic and functional diversity, including diversity
in the production of secondary metabolites which have uses in medical, environmental …

Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …