Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

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Consensus Recommendations for the Reconstitution and Aesthetic Use of Poly-D,L-Lactic Acid Microspheres – Comment on the Reason of “Fast Reconstitution” [Letter] by Lin JY, Lin CY

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Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) by Vu Ngoc Boi, Nguyen Thi My Trang, Tran Thi Bich Thuy, Vu Quang Minh

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Outcome and Management of Sepsis at RozhHalat Emergency Hospital in Erbil –Kurdistan region of Iraq by Samir Qader Ahmad, Shakawan Muhamad Ismaeel, Dara Ahmed Mohammed Ahmed Mohammed, Halgurd Fathulla Ahmed

Subjects: “…Sepsis, Blood culture, Lactic acid, Vasopressor.…”
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria by Wronkowska Małgorzata, Jeliński Tomasz, Majkowska Anna, Zieliński Henryk

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Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage by Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov

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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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Identification of EARS2 as a Potential Biomarker with Diagnostic, Prognostic, and Therapeutic Implications in Colorectal Cancer by Wang L, Deng X, Tang J, Gong Y, Bu S, Li Z, Liao B, Ding Y, Dai T, Liao Y, Li Y

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Utilization of Hydrolysis of Protein Concentrates Prepared From the Waste of Common Carp Fish using Trypsin Enzyme for the Growth of Lactic Acid Bacteria by Ammar Shehab Mohammed, Elham Isnael AL-Shamary

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A study on the technical and financial feasibility of producing lactic acid from sugarcane and beet molasses by Nahla M. Salatein, Ahmed F. Omara, Aziz R. Mansour, Irene S. Fahim

Subjects: “…Lactic acid…”
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Strategic choices in bioprocessing of L(+)Lactic acid: Homo-fermentative Lactobacilli monocultures with novel agro-residue combination enhances economic production by Jain Maria Stephen, Arabi Mohammed Saleh

Subjects: “…Lactic acid…”
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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

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МATHEMATICAL MODELING OF ETHANOL AND LACTIC ACID BIOSYNTHESIS BY THERMOPHILIC Geobacillus BACTERIA by M. A. Nuriddinov, F. V. Kazantsev, A. S. Rozanov, K. N. Kozlov, S. E. Peltek, I. R. Akberdin, N. A. Kolchanov

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Improvement of Bacteriocin Production by Natural Zeolite and Detection of Antibacterial Activity of Leuconostoc carnosum Purified Carnosin by Haneen A. Ibrahim, Intesar N. Khelkal, Yusra M. Muhsin

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Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dou... by Yağmur Gülten, Tanguler Hasan, Leventdurur Sezgi, Elmacı Simel Bağder, Turhan Emel Ünal, Francesca Nicola, Settanni Luca, Moschetti Giancarlo, Erten Hüseyin

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Assessing the probiotic potential of Lactococcus lactis isolated from the intestine and gill of rainbow trout (Oncorhynchus mykiss) through in vitro analysis by Lucano Billy M., Feria Manuel A., Zatan Adrian E., Toledo Odalis E., Aguilar Jorge L., Diringer Benoit M., Castañeda Arnaldo E.

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Evaluation of In Vitro Production Capabilities of Indole Derivatives by Lactic Acid Bacteria by Bingyang Ma, Yan Zhao, Liping Liu, Jianguo Xu, Qingping Hu, Saisai Feng, Liangliang Zhang

Subjects: “…lactic acid bacteria…”
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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health by Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare

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Design of Bacterial Cultures in Fermented Functional Maize Product Formulation by Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

Subjects: “…lactic acid bacteria…”
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Effect of dietary fat on blood parameters and heart rate in slightly exercised horses by Emel Gürbüz, Fatma İnal, Behiç Coşkun

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