Recent and ongoing developments in microbiome science are enabling new frontiers of
research for probiotics and prebiotics. Novel types, mechanisms, and applications currently …

Lactic acid bacteria (LAB) are known for their biotechnological potential. Moreover, LAB are
distinguished by amazing criteria: Adjusting the intestinal environment, inhibiting pathogenic …

Lactobacillus species are widely used as probiotics and starter cultures for a variety of foods,
supported by a long history of safe usage. Although more than 35 species meet the …

Lactobacilli and bifidobacteria are an important part of human gut microbiota. Among
numerous benefits, their antioxidant properties are attracting more and more attention …

Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by
fermenting domesticated bovine's milk using a 1: 1 ratio of lactic acid producing bacteria …

Innovations accompanying transitions often prompt institutional change if they do not match
with existing institutions. Transition studies started to incorporate institutional dynamics into …

The genus Lactobacillus includes over 200 species that are widely used in fermented food
preservation and biotechnology or that are explored for beneficial effects on health. Naming …

This mini-review provides a perspective of traditional, emerging and future applications of
lactic acid bacteria (LAB) and how genome editing tools can be used to overcome current …

Cognitive, mood and sleep disorders are common and intractable disorders of the central
nervous system, causing great inconvenience to the lives of those affected. The gut–brain …

Lactobacilli are exploited extensively for food fermentation and biotechnology. Some food
and gut isolates have been developed as probiotics, for which species that may be …