Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro

(2018) Jingpeng Yang et al.   JOURNAL OF DAIRY SCIENCE

Characterization of extracellular vitamin B 12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

(2017) Ping Li et al.   FOOD CHEMISTRY

Reduction of Aflatoxin B1 Toxicity by Lactobacillus plantarum C88: A Potential Probiotic Strain Isolated from Chinese Traditional Fermented Food “Tofu”

(2017) Li Huang et al.   PLoS One

Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage

(2016) Shengming Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective Effects of Lactobacillus plantarum CCFM8610 against Chronic Cadmium Toxicity in Mice Indicate Routes of Protection besides Intestinal Sequestration

(2014) Qixiao Zhai et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

(2014) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

(2013) Filiz Altay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional properties of Lactobacillus plantarum strains: A multivariate screening study

(2013) Angela Guidone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids

(2012) Sandra Tejero-Sariñena et al.   ANAEROBE

Production of Organic Acids by Probiotic Lactobacilli Can Be Used to Reduce Pathogen Load in Poultry

(2012) Jason M. Neal-McKinney et al.   PLoS One

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Production of organic acids by Lactobacillus strains in three different media

(2009) Zsolt Zalán et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of lactic acid bacteria (LAB) biofilms for the control of Listeria monocytogenes in a small-scale model

(2008) Elisa Guerrieri et al.   FOOD CONTROL

Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives

(2008) C. Charlier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Principles of assessing bacterial susceptibility to antibiotics using the agar diffusion method

(2008) B. Bonev et al.   JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY