Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid by Jia WANG, Fangli DING, Yu AN, Xueying ZENG, Zhihui ZHANG, Sinan LI, Kaiyuan XU, Fang ZHOU, Ying WANG, Lu ZHANG, Bingzheng XU, Zekun SUN

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Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature by Yuhan Huang, Tingting Jia

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Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

Subjects: “…Lactic acid bacteria…”
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Beyond nutritional immunity: immune-stressing challenges basic paradigms of immunometabolism and immunology by Edmund K. LeGrand

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Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk by Xiaomei GAO, Yong SUI, Zhenzhou ZHU, Shuyi LI, Lei ZHOU, Jianbin SHI, Tian XIONG, Fang CAI, Xin MEI

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Influence of light quality on the profiling of metabolites and the status of Lactobacillus community in the phyllosphere of hydroponically grown ginseng by Nooruddin Bin Sadiq, Ji-Eun Lee, Muhammad Hamayun, Seda Nur Kabadayı, Na-Yun Park, Bokyung Lee, Ho-Youn Kim

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Efficacy of Lactic Acid Bacteria Probiotics on Feed Efficiency and Carcass Weight in Kampung Unggul Balitbangtan (KUB) Chicken by Cyrcilia Relita Berlina, Sri Hidanah, Muhammad Anam Al Arif, Epy Muhammad Luqman, Wiwik Misaco Yuniarti, Mufasirin Mufasirin

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Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork by Mariana Fernandez, Alexandra Calle

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Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough by Wiktoria Liszkowska, Ilona Motyl, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak, Joanna Berłowska

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Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria by Kun-Ho Seo, Eseul Kim, Hyunsook Kim

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Lactic acid in the vaginal milieu modulates the Candida-host interaction by Diletta Rosati, Marisa Valentine, Mariolina Bruno, Arnab Pradhan, Axel Dietschmann, Martin Jaeger, Ian Leaves, Frank L. van de Veerdonk, Leo A.B. Joosten, Sumita Roy, Mark H. T. Stappers, Neil A.R. Gow, Bernhard Hube, Alistair J.P. Brown, Mark S. Gresnigt, Mihai G. Netea

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An experimental analysis of mechanical properties for a dissimilar pattern structure in the 3-D printing of a PLA5F filament using the Taguchi method by Thamizh Selvan S, Mohandass M

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A systematic review of Streptococcus Mutans and Veillonellae species interactions in dental caries progression: Positive or Negative impact? [version 1; peer review: 1 approved, 2... by Faizul Hasan, Prawati Nuraini, Ariadna Adisattya Djais, Ervina Restiwulan Winoto, Tantiana Tantiana, Rini Devijanti Ridwan, Juni Handajani, Rajesh Ramasamy, Silvia Anitasari, Hendrik Setia Budi

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Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses by Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić, Snežana Bulajić

Subjects: “…lactic acid bacteria (LAB)…”
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Anti-colorectal cancer effect of total minor ginsenosides produced by lactobacilli transformation of major ginsenosides by inducing apoptosis and regulating gut microbiota by Yunjiao Shen, Yunjiao Shen, Yansong Gao, Ge Yang, Zijian Zhao, Yujuan Zhao, Lei Gao, Shengyu Li

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Investigation of the microorganism combinations on aroma in fermented sucuk by Yağmur Nil Demirel, Zeki Gürler

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Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum) by Berna Genc, Seyda Merve Karatas, Merve Tuğçe Tunç

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Exploring the alleviating effects of Bifidobacterium metabolite lactic acid on non-alcoholic steatohepatitis through the gut-liver axis by Hongmei Zhao, Hongmei Zhao, Juan Zhou, Lingzhi Yuan, Zhiyi Sun, Yi Liu, Xinyu Zhao, Feng Ye

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Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics by Fatemeh Rahmani, Ali Moayedi, Marteza Khomeiri, Mahboobeh Kashiri

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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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