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 …

Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …

Nutritional recommendations emphasize fruit and vegetable consumption. This is related to
health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals …

Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Highlights•Homolactic metabolism generally generates lactate as main metabolite.•Pyruvate
can be diverted to acetate or acetoin as alternative end products.•Heterolactic metabolism …

The objective of this study was to investigate the effects of four commercial lactic acid
bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the …

Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …

Highlights•Plant fermentation is like a metabolic labyrinth undertaken by bacteria.•Omics
approaches unraveled the metabolic traits of bacteria to adapt to plants.•Most of the winding …