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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria
Molecules, 2021 Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry.
M. Kieliszek +3 more
semanticscholar +1 more source
Genomics of lactic acid bacteria [PDF]
FEMS Microbiology Letters, 2009 Lactic acid bacteria (LAB) are found to occupy a variety of ecological niches including fermented foods as well as mucosal surfaces of humans and other vertebrates. This review is based on the genomic content of LAB that is responsible for the functional and ecological diversity of these bacteria.
Joel, Schroeter, Todd, Klaenhammer
openaire +2 more sources
Comprehensive Reviews in Food Science and Food Safety, 2022 Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics.
Mirjana Ž. Grujović +5 more
semanticscholar +1 more source
Antifungal Preservation of Food by Lactic Acid Bacteria
Foods, 2022 Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century.
Ahmad Nasrollahzadeh +3 more
semanticscholar +1 more source
Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review
International Journal of Molecular Sciences, 2020 Gamma-aminobutyric acid (GABA) is widely distributed in nature and considered a potent bioactive compound with numerous and important physiological functions, such as anti-hypertensive and antidepressant activities.
Yanhua Cui +3 more
semanticscholar +1 more source
Current approaches on the roles of lactic acid bacteria in crop silage
Microbial Biotechnology, 2022 Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades include the discovery of the roles of LAB in silage bacterial ...
Xusheng Guo +4 more
semanticscholar +1 more source
Animals, 2021 Simple Summary Antibiotic resistance is a growing threat; its indiscriminate use has led to management restrictions in humans and animals. Bacteriocins are powerful antimicrobial peptides that have great potential in the prevention and treatment of ...
Juan Carlos Hernández-González +4 more
semanticscholar +1 more source
Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role
Frontiers in Microbiology, 2021 Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine.
Carla Virdis +3 more
semanticscholar +1 more source
Controlled overproduction of proteins by lactic acid bacteria [PDF]
, 1997 Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the
Kleerebezem, Michiel, +3 more
core +3 more sources