{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T01:18:42Z","timestamp":1760231922268,"version":"build-2065373602"},"reference-count":12,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2022,5,27]],"date-time":"2022-05-27T00:00:00Z","timestamp":1653609600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Portuguese agency for science, research and technology of the Ministry for Science, Technology and Higher Education","award":["UIDB\/00153\/2020"],"award-info":[{"award-number":["UIDB\/00153\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Lactic acid bacteria (LAB) are part of the microbiota that inhabit several environmental niches, including foods and the gastrointestinal tract of animals and humans [...]<\/jats:p>","DOI":"10.3390\/foods11111579","type":"journal-article","created":{"date-parts":[[2022,5,28]],"date-time":"2022-05-28T01:40:45Z","timestamp":1653702045000},"page":"1579","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lactic Acid Bacteria\u2014Ensuring a Safe, Healthy Food Supply for Humankind since the Dawn of Our Civilization"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2146-5627","authenticated-orcid":false,"given":"Maria L. N. E.","family":"Dapkevicius","sequence":"first","affiliation":[{"name":"Faculty of Agricultural and Environmental Sciences, University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"},{"name":"Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Hero\u00edsmo, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ayivi, R.D., Gyawali, R., Krastanov, A., Aljaloud, S.O., Worku, M., Tahergorabi, R., Silva, R.C.D., and Ibrahim, S.A. (2020). Lactic Acid Bacteria: Food Safety and Human Health Applications. Dairy, 1.","DOI":"10.3390\/dairy1030015"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1093\/femsre\/fuaa015","article-title":"The food-gut axis: Lactic acid bacteria and their link to food, the gut microbiome and human health","volume":"44","author":"Pasolli","year":"2020","journal-title":"FEMS Microbiol Rev."},{"key":"ref_3","unstructured":"International Probiotics Association Europe (2021). A Holistic Approach to Probiotics in the EU for Informed Consumers and a Sustainable Food Industry, IPA Europe."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Szo\u0142tysik, M., Kucharska, A.Z., Sok\u00f3\u0142-\u0141\u0119towska, A., D\u0105browska, A., Bobak, \u0141., and Chrzanowska, J. (2020). The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods, 9.","DOI":"10.3390\/foods9091167"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Wang, D., Hu, G., Wang, H., Wang, L., Zhang, Y., Zou, Y., Zhao, L., Liu, F., and Jin, Y. (2021). Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods, 10.","DOI":"10.3390\/foods10122939"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"\u0141epecka, A., Szyma\u0144ski, P., Rutkowska, S., Iwanowska, K., and Ko\u0142o\u017cyn-Krajewska, D. (2021). The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods, 10.","DOI":"10.3390\/foods10102267"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Rasheed, H.A., Tuoheti, T., Li, Z., Tekliye, M., Zhang, Y., and Dong, M. (2021). Effect of Novel Bacteriocinogenic Lactobacillus fermentum BZ532 on Microbiological Shelf-Life and Physicochemical and Organoleptic Properties of Fresh Home-Made Bozai. Foods, 10.","DOI":"10.3390\/foods10092120"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Tsui, C.-Y., and Yang, C.-Y. (2021). Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity. Foods, 10.","DOI":"10.3390\/foods10040704"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Saravanakumar, K., Sathiyaseelan, A., Mariadoss, A.V.A., Chelliah, R., Hu, X., Oh, D.H., and Wang, M.-H. (2020). Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt). Foods, 9.","DOI":"10.3390\/foods9091252"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Yang, S.J., Kim, K.-T., Kim, T.Y., and Paik, H.-D. (2020). Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju. Foods, 9.","DOI":"10.3390\/foods9091154"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Miranda, C., Contente, D., Igrejas, G., C\u00e2mara, S.P.A., Dapkevicius, M.d.L.E., and Poeta, P. (2021). Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods, 10.","DOI":"10.3390\/foods10092092"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Portilha-Cunha, M.F., Macedo, A.C., and Malcata, F.X. (2020). A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods, 9.","DOI":"10.3390\/foods9070948"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/11\/1579\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T23:20:11Z","timestamp":1760138411000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/11\/1579"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,5,27]]},"references-count":12,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2022,6]]}},"alternative-id":["foods11111579"],"URL":"https:\/\/doi.org\/10.3390\/foods11111579","relation":{},"ISSN":["2304-8158"],"issn-type":[{"type":"electronic","value":"2304-8158"}],"subject":[],"published":{"date-parts":[[2022,5,27]]}}}