Mini ReviewPublished 24 July 2026Minireview Kefir as a source of antimicrobial compounds against bacterial pathogensSilvia Tenorio-Salgado · Alejandra Sánchez-Canché · Ernesto Perez-RuedaFrontiers in Drug Discoverydoi 10.3389/fddsv.2026.1856085
ReviewPublished 18 June 2026Understanding of the interaction of Lactobacillus in fermented food and beverages: targeting food safety and new foodsRitisha Goel · Rajni Goyal · Taman Moria · Richa Arora · Prakash Kumar Sarangi · Anuj K. ChandelFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1846356
Industrial MicrobiologyPublished 20 September 2023Isolation and in vitro screening of the probiotic potential of microorganisms from fermented food productsNikoleta Ntiantiasi · Alexandra LianouFrontiers in Industrial Microbiologydoi 10.3389/finmi.2023.1257483
