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Acid Bacteria on Foodborne Pathogens: A Review. Journal of food protection, 82(3), 441-453. DOI: 10.4315/0362-028X.JFP-18-303. 9. Liu, G., Zhong, H. & Xin, Y. (2018). Advances in applications of rhamnolipids biosurfactant in environmental remediation: A review. Biotechnology and bioengineering, 115(4), 796-814. DOI: 10.1002/bit.26517. 10. Hajfarajollah, H., Eslami, P. & Mokhtarani, B. (2018). Biosurfactants from probiotic bacteria: A review. Biotechnology and Applied Biochemistry, 65(6), 768-783. DOI: 10.1002/bab.1686. 11. Hmidet, N., Jemil, N. & Nasri, M

Exopolysaccharides Produced by Lactic Acid Bacteria of Kefir Grains Ginka I. Frengovaa, Emilina D. Simovaa,*, Dora M. Beshkovaa and Zhelyasko I. Simovb a Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sci- ences, 26 “Maritza” Blvd., 4002 Plovdiv, Bulgaria b Higher Institute of Food and Flavour Industries, 26 “Maritza” Blvd., 4002 Plovdiv, Bulgaria * Author for correspondence and reprint requests Z. Naturforsch. 57c, 805Ð810 (2002); received February 19/May 17, 2002 Exopolysaccharides, Lactic Acid Bacteria, Kefir Starter, Kefir

References [1] K. Adamberg, S. Kask, T. M. Laht, T. Paalme, The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study. International Journal of Food Microbiology , 85. 1–2. (2003) 171–183. [2] A. T. Aina, Effect of sodium chloride (NaCl) on the growth of Pediococcus acidilactici used for the improvement of nutritional and microbial quality of tsire: A Nigerian grilled meat product. Journal of Nutrition & Food Sciences 7. 4. (2017) 1–4. [3] W. L. G. Almeida Júnior et al., Characterization and evaluation of lactic acid

Introduction Lactic acid bacteria are a heterogeneous group of gram positive bacteria that share a common metabolic property of producing lactic acid from the fermentation of carbohydrates ( Carr et al. 2002 ; He et al. 2012 ). They belong to more than 10 genera under the family of Lactobacillaceae including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Sporolactobacillus, Tetrgenococcus, Vagococcus and Weissella ( Mayo et al. 2008 ). They are ubiquitous, being found in food and in

References BERBEGAL, C. – FRAGASSO, M. – RUSSO, P. – BIMBO, F. – GRIECO, F. – SPANO, G. – CAPOZZI, V. Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. In Fermentation, vol. 5, 2019, pp. 85. CAPOZZI, V. – FRAGASSO, M. – ROMANIELLO, R. – BERBEGAL, C. – RUSSO, P. – SPANO, G. Spontaneous Food Fermentations and Potential Risks for Human Health. In Fermentation, vol. 3, 2017, pp. 49. DOLS-LAFARGUE, M. Polysaccharide Production by Wine Lactic Acid Bacteria: Negative Trait or Potential Advantage? A

1 Introduction Lactic acid bacteria (LAB) are a group of gram-positive, non-spore forming, cocci or rods that produce lactic acid as the major end product during the fermentation of carbohydrates. They are responsible for many food fermentation processes, but they are also commonly found in non-fermented foods (dairy products, meat products, seafood, fruits, vegetables, cereals and sewage) and the genital, intestinal and respiratory tracts of humans and animals. LAB are widely used as starter cultures in the food industry to produce fermented foods, including

extracellular biosynthesis of silver nanoparticles mediated by culture filtrate of a lactic acid bacteria strain and to assess the antimicrobial activity. Materials and Methods Materials and microorganisms Lactic acid bacteria strain LCM5 (with origin in brined cucumbers) was cultivated on liquid media MRS broth (purchased from Liofilchem Italy) in test tubes at 360C for 24 or 48 hours ( 29 ). The four test microorganisms, represented by mycotoxigenic fungi from species Aspergillus ochraceus , Aspergillus flavus and Penicillium expansum were isolated from contaminated

M1 to Lactobacillus rhamnosus GG. Braz J Microbiol 2018:49:120-7. doi: 10.1016/j.bjm.2017.05.003 20. Bovo F, Corassin CH, Rosim RE, de Oliveira CAF. Efficiency of lactic acid bacteria strains for decontamination of aflatoxin M1 in phosphate buffer saline solution and in skimmed milk. Food Bioprocess Tech 2013;6:2230-4. doi: 10.1007/s11947-011-0770-9 21. El-Nezami H, Kankaanpää P, Salminen S, Ahokas J. Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1. Food Chem Toxicol 1998;36:321-6. doi: 10.1016/S0278

Volume 3, Issue 5 2007 Article 2 International Journal of Food Engineering Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae Michele Rigon Spier, Federal University of Paraná Marcia Rapacci, Pontifícia Universidade Católica do Paraná Silvia Deboni Dutcosky, Pontifícia Universidade Católica do Paraná Guilherme de Almeida Souza Tedrus, Universidade Estadual de Ponta Grossa Recommended Citation: Spier, Michele Rigon; Rapacci, Marcia; Dutcosky, Silvia Deboni; and Tedrus, Guilherme de Almeida Souza (2007) "Sweet Bread Produced by

Pirotkachkaval. Bulg J Agric Sci 2011, 17: 664-672. 4. Radulović Z, Martinović A, Radin D, Obradovic D: Lactic acid bacteria strains isolated from Sjenica cheese. Biotechnology in Animal Husbandry 2004, 20(3/4): 49-54. 5. Bintsis T, Papademas P: Microbiological quality of white-brined cheeses: a review. Int J Dairy Technol 2002, 55:113-120. 6. Menéndez S, Godínez R, Centeno JA, Rodríguez-Otero JL: Microbiological, chemical and biochemical characteristic of ‘Tetila’ raw cows-milk cheese. Food Microbiol 2001, 18:151-158. 7. Pintado CMBS, Oliveira A, Pampulha ME, Ferreira MASS