… Hammes f , James Harnett g , Geert Huys h , Svend Laulund i , Arthur Ouwehand j , Ian B. …
Also Streptococcus has increased with a single species, due to the use of S. gallolyticus …

… After the introduction of the new genera Enterococcus and Lactococcus in the mid 1980s,
the only species in the genus Streptococcus that is associated with food fermentations is S. …

… In individuals with certain genetic deficiencies or in treatment with drugs such as monoamino
oxidase inhibitors (treatment of Alzheimer’s and Parkinson’s diseases) more or less severe …

It is well established in double-blind controlled studies that travelers’ diarrhea to a great
extent can be prevented by prophylactic intake of antimicrobial chemotherapeutics [1, 2, 4]. …

… compete with each other in a complex environment in order to ensure that the added
biopreservative food culture has the specific characteristics under specific condition(s). This allows …

The complications of non-tropical sprue were registered in 100 patients seen during an 18-year
period. The patients had a significantly higher mortality than the age- and sex-matched …

… In view of the extensive and well-documented history of safe use, S. cerevisiae is acknowledged
with a Qualified Presumption of Safety (QPS) status in Europe. QPS status is granted …

In order to provide a harmonised preassessment to support risk assessment performed by
the European Food Safety Authority (EFSA), the Biohazard Panel in 2007 published …

Fermentation, as a process for manufacturing foods, has traditionally been used to preserve
perishable products and enhance their nutritional value. Fermented foods are typically …

OBJECTIVE: The aim of this study was to assess the evidence for the association between
different biochemical markers at admission and mortality through a meta-analysis. DATA …