Antifungal Preservation of Food by Lactic Acid Bacteria by Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, Per E. J. Saris

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Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk by Sepideh Sadighbathi, Sepideh Sadighbathi, Per E. J. Saris, Saber Amiri, Amin Yousefvand

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Desulfovibrio Bacteria Are Associated With Parkinson’s Disease by Kari E. Murros, Vy A. Huynh, Timo M. Takala, Per E. J. Saris

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Wild-type Lactococcus lactis producing bacteriocin-like prophage lysins by Timo M. Takala, Samira Mokhtari, Susanna L. Ahonen, Susanna L. Ahonen, Xing Wan, Per E. J. Saris

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Desulfovibrio bacteria enhance alpha-synuclein aggregation in a Caenorhabditis elegans model of Parkinson’s disease by Vy A. Huynh, Timo M. Takala, Kari E. Murros, Bidhi Diwedi, Bidhi Diwedi, Per E. J. Saris

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