Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese

Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures

(2010) CASSIA R NESPOLO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Comparative study of Bifidobacterium animalis, Escherichia coli, Lactobacillus casei and Saccharomyces boulardii probiotic properties

(2009) Flaviano S. Martins et al.   ARCHIVES OF MICROBIOLOGY

Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures

(2009) Fatma Isık Ustok et al.   FOOD CHEMISTRY

Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

(2009) SAHAR NAVIDGHASEMIZAD et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs

(2009) A.N. Wang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Assessment of cell surface properties and adhesion potential of selected probiotic strains

(2009) H. Xu et al.   LETTERS IN APPLIED MICROBIOLOGY

In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

(2009) Zhuang Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid identification of the three major species of dairy obligate heterofermentersLactobacillus brevis,Lactobacillus fermentumandLactobacillus parabuchneriby species-specific duplex PCR

(2008) Monika Coton et al.   FEMS MICROBIOLOGY LETTERS

The acid, bile tolerance and antimicrobial property of Lactobacillus acidophilus NIT

(2008) Xiaodong Pan et al.   FOOD CONTROL

Probiotics—From Metchnikoff to bioactives

(2008) T. Vasiljevic et al.   INTERNATIONAL DAIRY JOURNAL

Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties

(2008) Aldo Corsetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

(2008) J MATHARA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth kinetics on oligo- and polysaccharides and promising features of three antioxidative potential probiotic strains

(2008) S. Zanoni et al.   JOURNAL OF APPLIED MICROBIOLOGY

Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

(2007) Gabriel Vinderola et al.   LWT-FOOD SCIENCE AND TECHNOLOGY