Author: Spiros Paramithiotis

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits …

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, trans …

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, trans …

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits …

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, …

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria …