Effects of Mixing Ratio and Lactic Acid Bacteria Preparation on the Quality of Whole-Plant Quinoa and Whole-Plant Corn or Stevia Powder Mixed Silage by Chao He, Qian Li, Huaidong Xiao, Xuchun Sun, Zepeng Gao, Yuan Cai, Shengguo Zhao

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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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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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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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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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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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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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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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Research Progress on Bacteriocins Produced by Lactic Acid Bacteria and Their Inhibitory Effect on the Biofilm of Staphylococcus aureus by Xiaoge XUE, Yuanyuan LIU, Lina ZHANG, Rui FAN, Yu XIN, Jiage MA, Wei YU, Libo LIU

Subjects: “…lactic acid bacteria bacteriocin…”
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3D printed lactic acid bacteria hydrogel: cell release kinetics and stability by Yifei Liu, Xintao Yin, Xiudong Xia, Zhen Liu, Lifei Chen, Mingsheng Dong

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Research Progress on Genome-Scale Metabolic Models of Lactic Acid Bacteria and Their Application in the Food System by LIU Zihao, NI Haojie, LI Wenlu, WANG Fengzhong, WANG Yanbo, ZENG Hong

Subjects: “…lactic acid bacteria; genome-scale metabolic model; metabolic simulation; food industry…”
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area by Kai TANG, Yun WU, Xue WANG, Wenrui MA, Weilin CHEN, Zhenzhen ZHANG, Wenshu HUANG, Muying DU

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Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages by Rongxin Wen, Yumeng Sui, Jiaqi Liu, Huiping Wang, Baohua Kong, Ligang Qin, Qian Chen

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