Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids by Elena V. Yanchenko, Galina S. Volkova, Elena V. Kuksova, Ivan I. Virchenko, Aleksey V. Yanchenko, Elena M. Serba, Maria I. Ivanova

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Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens by Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, Yelena Oleinikova

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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

Subjects: “…composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances…”
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Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbio... by Hacer Çoklar, Mehmet Akbulut, Ali Aygun, Muhammed Talha Akbulut

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An overview of plant-autochthonous microorganisms and fermented vegetable foods by Sebastian Torres, Hernán Verón, Luciana Contreras, Maria I. Isla

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Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice by Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao

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Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions by Hong Xu, Danyang Li, Xue Jiang, Qi Pei, Zhengqin Li, Philippe Madjirebaye, Mingyong Xie, Tao Xiong, Zhanggen Liu

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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk by Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Nadia Alkalbani, Mutamed Ayyash, Gafar Babatunde Bamigbade, Richard Holley, Adan Shahzadi Cheema, Wael Ahmad Bani Odeh, Khalid Abdulla Mohd, Ayesha Khalid Haji Kamal

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The Effect of Mono- and Di-Saccharides on the Microbiome of Dairy Cow Manure and Its Odor by John H. Loughrin, Getahun E. Agga

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A Microbiological Preparation Based on the Homofermentative Strains of Lactobacillus plantarum Isolated from the Natural Sources for Bioconservation of Plant Resources (Review of S... by R.A. Shurkhno

Subjects: “…lactic acid bacteria…”
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Lactiplantibacillus plantarum 22 A-3 ameliorates leaky gut in mice through its anti-inflammatory effects by Takashi Kobayashi, Takaomi Kessoku, Michihiro Iwaki, Asako Nogami, Masato Yoneda, Satoru Saito, Yoshie Yamana, Yosuke Nishitani, Hiroshige Kuwahara, Atsushi Nakajima

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Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice by Shuting Yin, Qiangqiang Li, Yuxiao Tao, Enning Zhou, Kun Wang, Wanwen Chen, Xiangxin Li, Liming Wu

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Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese by Tavakoli Mahmoud, Hamidi-Esfahani Zohreh, Hejazi Mohammad Amin, Azizi Mohammad Hossein, Abbasi Soleiman

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Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics by Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang

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16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso by Geoffroy Romaric Bayili, Clarisse S. Compaoré, Bréhima Diawara, Lene Jespersen, Hagretou Sawadogo-Lingani

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ANTIMICROBIAL ACTIVITY AND MECHANICAL PROPERTIES OF EDIBLE FILM ENRICHED WITH FINGERED CITRON WATER EXTRACT AND PROBIOTIC by HILAL TASBASI, MELTEM ASAN-OZUSAGLAM

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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough by Dengyu Wang, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, Hongchen Fan

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Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain by Hsuan-Min Wang, Shwu-Jene Tsai, Jin-Yuarn Lin

Subjects: “…Lactic acid bacteria count…”
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Therapeutic effects of composite probiotics derived from fermented camel milk on metabolic dysregulation and intestinal barrier integrity in type 2 diabetes rats by Tabusi Manaer, Tabusi Manaer, Tabusi Manaer, Tabusi Manaer, Jialehasibieke Sailike, Xin Sun, Baheban Yeerjiang, Baheban Yeerjiang, Baheban Yeerjiang, Baheban Yeerjiang, Xinhua Nabi, Xinhua Nabi, Xinhua Nabi, Xinhua Nabi

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Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with <i>Lacticaseibacillus paracasei</i> by Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino, Lary Souza Olegario

Subjects: “…lactic acid bacteria…”
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