Probiotic Potential and Enhanced Adhesion of Fermented Foods-Isolated Lactic Acid Bacteria to Intestinal Epithelial Caco-2 and HT-29 Cells by Eun Ah Sim, Seon-Young Kim, SangNam Kim, Eun-Gyung Mun

Subjects: “…lactic acid bacteria (LAB)…”
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Synergistic antimicrobial and probiotic activity of lactic acid bacteria isolated from Tarkhineh against Candida albicans by Amir Kiani, Yousef Nami, Anahita Barghi, Melika Salehian, Farjam Goudarzi, Babak Haghshenas

Subjects: “…Lactic acid bacteria (LAB)…”
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Epiphytic bacteria from flowers and fruits as potential probiotics: A systematic review by Migdalia Sarahy Navidad-Murrieta, Francia G. López-Cárdenas, Pablo Rufino-Marcelino, Manuel I. Girón-Pérez, Víctor M. Zamora-Gasga, Adrián Hernández-Mendoza, Sonia G. Sáyago-Ayerdi

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THE STUDY OF FRUCTOSE DESTRUCTION DYNAMICS IN THE PROCESS OF CUCUMBERS DIRECTED FERMENTATION by V. V. Kondratenko, O. Yu. Lyalina, N. E. Posokina, E. S. Tyrina, V. I. Tereshonok

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Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja by Tanja Žugić Petrović, Vladimir M. Tomović, Sunčića Kocić-Tanackov, Katarina G. Marković, Nataša Joković, Ivana D. Radojević, Mirjana Ž. Grujović

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Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee, Krissana Khoothiam

Subjects: “…lactic acid bacteria (LAB)…”
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Screening for Biosurfactant Production from Lactic Acid Bacteria isolated from African fermented milk ‘Wara’ by Balogun, S. A., Ogunbanwo, S.T., Oni, F. F.

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Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods by Aytül Sofu

Subjects: “…Lactic acid bacteria (LAB)…”
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Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems by Md Saifur Rahman, Md Saifur Rahman, Samira Soltani, Gisèle LaPointe, Salwa Karboune, Ismail Fliss, Ismail Fliss

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Probiotic potential and antimicrobial effects of lactic acid bacteria isolated from palm wine against foodborne pathogens in Ghana by Nana Kwabena Oduro Darko, Felix Charles Mills-Robertson

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Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

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Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage by Haiwen Xu, Nier Wu, Na Na, Haijun Ding, Lin Sun, Yongyu Fang, Dongyang Li, E Li, Baozhu Yang, Xiaobin Wei, Yanlin Xue

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Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork by Marcelina Karbowiak, Anna Okoń, Beata Łaszkiewicz, Piotr Szymański, Dorota Zielińska

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Industrial-Scale Bioconversion of Three-Phase Residue by <i>Musca domestica</i> Larvae: Dynamics of Gut Microbiota and Their Ecological Driver by Wenna Long, Junran Pang, Wantao Yan, Nan Hu

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