In a world where food security is far from being achieved, LAB have an important role to play in assuring that all humans receive a safe, healthy food supply. Much has been written on LAB, but much more remains to be investigated, discussed, and summarized to help us better understand-and make better use of-this exciting group of bacteria. The hefty trove of research on the effects of LAB on olive fermentation and on human health is summarized in two review papers, aimed at presenting the state-of-the-art in these areas. Studies on the fermentation of both dairy (yogurt) and non-dairy (meats, sausages, bell peppers, and several plant-based fermented drinks) products by lactobacilli were presented, highlighting the preservative potential, the antimicrobial properties, the impact on the product’s antioxidant activity and the overall probiotic potential associated with this group of bacteria. The research presented in this publication focuses on innovative uses of LAB fermentations sourced from traditional techniques that have been underexplored in mainstream industry. LAB fermentations can provide a much-needed avenue for innovation in the food industry, but this requires a solid, science-based approach. A cohesive, single-author world history built around the webs of interaction that stitched together regions and over time, the globe., The Webs of Humankind. In spite of this effort, a great number of questions regarding LAB, their activities in our foods, and their roles in the human host remain unanswered, and the research on this ubiquitous group of bacteria is still lacking. ![]() Numbers of papers retrieved in a search on the Web of Science using the terms “lactic acid bacteria” and “foods”.
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