Lactic Acid Bacteria in Food Biotechnology

1. Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
2. Lactic acid Fermentation of fruits and vegetables juices and smoothies: Innovation and health aspects
3. Biotransformation of root and tuber crops by lactic acid bacteria into value-added biocommodities
4. Lactic acid bacteria for dairy fermentation and Bioprospecting for bioactive peptide
5. Lactic acid bacteria in cheese
6. LAB in traditional fermented fish foods
7. Lactic Acid Bacteria in Meat Fermentation: Dry Sausage Safety and Quality
8. Lactic acid bacteria in gut microbiota, probiotics and disease prevention
9. Enhancing the shelf life and nutritive quality of foods with biomolecules from lactic acid bacteria
10. Antimicrobial properties of food enterococci
11. Lactic acid bacteria and biogenic amines in food: Biological importance and human health
12. Lactic acid bacteria: From starter cultures to producer of biochemicals
13. Exopolysaccharides from Lactic Acid Bacteria in Fermented Foods and Beverages
14. Encapsulation technology of lactic acid bacteria in food fermentation
15. Health promoting functional genomics features of LAB
16. Comparative genomics of probiotic bacteria
17. Genetically modified lactic acid bacteria in food and beverages: Consumers, concerns, and industry
18. Bio-valorization of food processing wastes by lactic acid bacteria consortia
19. Sourdough biotechnology
20. Meat or cheese fermentation

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• Microbiologia (não médica)
• Tecnologia dos alimentos e bebidas
• Biotecnologia

Anticancer effects; Antimicrobial activity; Antioxidant effects; Applications; Bacteriocins; Beverages; Bifidobacterium; Bioactive compounds; Bioactive molecules; Bioactive peptides; Biochemicals; Biosurfactant; Biosynthesis; Biotransformation; Case studies; Cereals; Cheese; Cobalamin; CRISPR-Cas tools; Deacidification; Determination techniques; Dietary fibers; Disease prevention; DNA vaccine; Encapsulation; Enterococci; Enzymes; Exopolysaccharides; Fermentation; Fermented fish products; Fermented food; Fermented foods; Fermented sausages; Fibers; Folates; Food fermentation; Food preservation; Food safety; Food technology; Foodborne pathogens; Fruit and vegetable juice; Functional food; Functionality; Gamma-aminobutyric acid; Generally recognized as safe; Genetically modified lactic acid bacteria; Glucan; Gut microbiota; Health; Health benefits; Health impact; Hen fermented sausage; Hydrocolloid; Immobilization; Immunomodulatory activities; Kimchi; Lactic acid bacteria; Lactic acid fermentation; Lactic acid food; Lactobacillus; Malolactic fermentation; Metabolites; Microbiota; Milk; Novel fermented sausages; Nutrition; Pan-genomics; Probiotic; Probiotic activity; Probiotic -implementation; Probiotic properties; Probiotics; Protective cultures; Pseudocereals; Quality; Riboflavin; Safety; Sauerkraut; Smoothies; Sourdough; Starter culture; Starter cultures; Thistle; Traditional importance; Wine; ?iogenic amines; ?-Aminobutyric acid