PerspectivePublished 29 September 2026Women in Portuguese industrial microbiology: a fifty-year perspective on progress and persistent barriersTeresa Semedo-Lemsaddek · Marta Laranjo · Maria José SaavedraFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1939832
Mini ReviewPublished 22 September 2026Gut microbiome modulation by diet and lifestyle in kidney stone disease and autism spectrum disorder: emerging mechanisms and translational prospectsGirish B. MahajanFrontiers in Microbiomesdoi 10.3389/frmbi.2026.1901989
ReviewPublished 7 August 2026Gut microbiota-mediated biotransformation of dietary bioactive compounds: inter-individual variability, determinants, and implications for personalised nutritionTapash Chakraborty · Shashanka Jyoti Kashyap · Pragyan Deep Chetia · Sumona PurkayasthaFrontiers in Systems Biologydoi 10.3389/fsysb.2026.1898890
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
ReviewPublished 13 May 2026Sustainable flavor engineering in fermented foods: biochemical routes and technological applications of lactic acid bacteriaDebashree Borthakur · Bipin Kumar Sharma · Twesigye DuncanFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1834783
ReviewPublished 20 March 2026Food-derived molecules as regulators of intestinal tight junctions and barrier function: mechanisms and implicationsSinéad M. Ryan · David J. BraydenFrontiers in Drug Deliverydoi 10.3389/fddev.2026.1692219
Industrial MicrobiologyPublished 6 November 2024Editorial: Fermented foods: characterization of the autochthonous microbiotaMaria José Saavedra · Marta Laranjo · Mirjana Ž. Grujović · Cinthia Alves-Barroco · Teresa Semedo-LemsaddekFrontiers in Industrial Microbiologydoi 10.3389/finmi.2024.1504209
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
