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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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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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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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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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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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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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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Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented produ... by Pierrick Stévant, Evangelia Zioga, Evangelia Zioga, Jonas Steenholdt Sørensen, Claus Heiner Bang-Berthelsen, Thomas Hagby Dahl, Trygg Barnung, Malin Kleppe, Trond Løvdal

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Fermentative characteristics, agronomic evaluation, and microbial populations of sorghum silage with additives by Tiago Venturini, Marcela Abbado Neres, Rodrigo Cesar dos Reis Tinini, Jéssica Gabi Dessbessell, Pâmela Rosana Schneider, Cibele Regina Schneider, Luana Muxfeldt, Andressa Radtke Baungratz, Maria Luiza Fischer, Maximiliane Alavarse Zambom

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Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability by Furong Han, Mingzhu Zhang, Wentao Sun, Changrong Wu, Yuan Huang, Guanghao Xia, Chao Chen, Fuyu Yang, Jun Hao

Subjects: “…lactic acid bacteria…”
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A study on chemical and microbiological properties of kashar cheese produced without using starter culture by Abdullah Badem, Gürkan Uçar

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Characterization of ZnO nanoparticles synthesized using probiotic Lactiplantibacillus plantarum GP258 by Prashantkumar Siddappa Chakra, Aishwarya Banakar, Shriram Narayan Puranik, Vishwas Kaveeshwar, C. R. Ravikumar, Devaraja Gayathri

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Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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Effect of a novel fermented soy product on gastric ulcer scores in horses by S.L. Raidal, K.J. Hughes

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Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods by Ananya Rana, Neetu Kumra Taneja, Anupama Singh, Tejpal Dhewa, Vikram Kumar, Ankur Kumar, Komal Chauhan, Vijay Juneja, Harinder Singh Oberoi

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IMPACT OF FISH WASTE PROTEIN ENZYMETIC HYDROLYSATE ON GROWTH OF SOME OF Lactobacillus sp. AND Bifidobacterium sp. by A. S. Mohammed

Subjects: “…Alternative media, cyprinus carpio, degree of hydrolysis, Lactic acid bacteria, peptone.…”
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Anti-invasion activities of heat-killed lactic acid bacteria isolates against Salmonella enterica serovar Typhimurium by Anis Syahirah Saifor Adzuan, Sharifah Aminah Syed Mohamad, Rashidah Iberahim, Noor Nadia Syahira Mohd Kamal, Nurliana Abd Mutalib, Nur Intan Hasbullah, Muneer Alsaydi, Nor'aishah Hasan, Low Kheng Oon, Olaide Olawunmi Ajibola, Rozila Alias, Maimunah Mustakim, Azlin Sham Rambely, Emida Mohamed, Mohammad Reza Pourmand

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