Original ResearchPublished 14 September 2026Comparative functional genomic analysis of table olive-associated Lactiplantibacillus plantarum strainsElio López-García · Antonio Benítez-Cabello · Efstathios Z. Panagou · José Luis Ruiz-Barba · Francisco Noé Arroyo-LópezFrontiers in Bioinformaticsdoi 10.3389/fbinf.2026.1936258
Original ResearchPublished 9 September 2026A case study on microbiological properties of cooked turkey ham with nitrite reductionMaria J. M. Nunes · Lúcia Noronha · Inês Cruz · Fátima Carvalho · Paula TeixeiraFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1912104
Original ResearchPublished 4 September 2026In silico and experimental characterization of NRPS adenylation domain-mediated biosurfactant production in Lactobacillus helveticus MTCC 5463Madhu Kumari · Kamini Pandey · Sameena Mehtab · Barkha SinghalFrontiers in Bacteriologydoi 10.3389/fbrio.2026.1895576
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
Original ResearchPublished 22 July 2026Statistical optimization of glucose, sodium citrate and potassium chloride supplementation for enhanced bacteriocin production by Lactococcus lactis MT186647 and Lactobacillus fermentum MT186598 isolated from fermenting Pentaclethra macrophylla benthChijioke Ethel Onwuakor · Anayochukwu Chibuike NgeneFrontiers in Antibioticsdoi 10.3389/frabi.2026.1907088
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
Original ResearchPublished 12 June 2026Lactic acid-fermented Moringa oleifera seed–cassava beverage: chemical composition, in vitro antioxidant activity, and dietary contributionPaul Ndubuisi Anyiam · Chinedu Paulinus Nwuke · Chiamaka Ngozi Ikechi · Blessing Ojebe Ndukwo · Elsa Maria SalvadorFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1846828
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 12 January 2026Postbiotics as natural antimicrobials: a novel biocontrol strategy for food safetyAyse Nur Erdinc · Gizem CufaogluFrontiers in Bacteriologydoi 10.3389/fbrio.2025.1712139
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
