Salivary Caries-Related Microorganisms and Demographics of a Group of Children by Alhan Ahmed Qasim, Muna Saleem Khalaf, Ghada Ibrahim Taha, Zainab Juma Jafar

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Probiotics and functional nutrition products by Yu. О. Shulpekova

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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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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

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Unveiling the dual nature of Lactobacillus: from cariogenic threat to probiotic protector—a critical review with bibliometric analysis by Di Fu, Xingyue Shu, Lin Yao, Ge Zhou, Mengzhen Ji, Ga Liao, Yunwo Zhu, Ling Zou

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Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk Beverages by Antonia Picon, Yolanda Campanero, Carmen Sánchez, Inmaculada Álvarez, Eva Rodríguez-Mínguez

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Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria by Natalia A. Di Clemente, Enzo La Cava, Sonia Sgroppo, Andrea Gomez-Zavaglia, Esteban Gerbino

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