Beneficial properties of lactic acid bacteria naturally present in dairy production

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

(2015) C. Caggia et al.   FOOD MICROBIOLOGY

Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh

(2015) Marimuthu Anandharaj et al.   RESEARCH IN MICROBIOLOGY

Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

(2014) Kang Wook Lee et al.   ANAEROBE

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

(2014) Karina Maria Olbrich dos Santos et al.   Dairy Science & Technology

Assessment of probiotic properties in lactic acid bacteria isolated from wine

(2014) Almudena García-Ruiz et al.   FOOD MICROBIOLOGY

Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

(2014) Maria Barbara Pisano et al.   Biomed Research International

Immune System Stimulation by Probiotic Microorganisms

(2013) Rabia Ashraf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk

(2013) Monique Colombo et al.   FOOD MICROBIOLOGY

The starter culture characteristics of probiotic microorganisms in fermented milks

(2012) Reza Mohammadi et al.   ENGINEERING IN LIFE SCIENCES

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Technological properties and probiotic potential ofEnterococcus faeciumstrains isolated from cow milk

(2012) K. Banwo et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro

(2012) Venkatasubramanian Vidhyasagar et al.   Journal of Functional Foods

Comparative genomic analysis reveals significant enrichment of mobile genetic elements and genes encoding surface structure-proteins in hospital-associated clonal complex 2 Enterococcus faecalis

(2011) Margrete Solheim et al.   BMC MICROBIOLOGY

Selective enumeration of probiotic microorganisms in cheese

(2011) Reza Karimi et al.   FOOD MICROBIOLOGY

Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon

(2011) S.D. Todorov et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

(2011) Yingchun Zhang et al.   MICROBIOLOGICAL RESEARCH

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

(2010) Adriano G. Cruz et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium

(2010) Svetoslav Dimitrov Todorov et al.   FOOD MICROBIOLOGY

Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations

(2010) Barbara Dal Bello et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

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

A survey on biotechnological potential and safety of the novel Enterococcus species of dairy origin, E. italicus

(2008) M.G. Fortina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY