Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

Bacteriocinogenic properties of Escherichia coli P2C isolated from pig gastrointestinal tract: purification and characterization of microcin V

(2018) Mohammed Tahar Boubezari et al.   ARCHIVES OF MICROBIOLOGY

Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

(2018) Ana Guimarães et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening of cell surface properties of potential probiotic lactobacilli isolated from human milk

(2018) Namita Rokana et al.   JOURNAL OF DAIRY RESEARCH

Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products

(2018) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Morphological, pathological and mycotoxicological variations among Fusarium verticillioides isolated from cereals

(2018) N. Deepa et al.   3 Biotech

Isolation and Partial Characterization of Lactic Acid Bacteria from the Gut Microbiota of Marine Fishes for Potential Application as Probiotics in Aquaculture

(2018) Sergio Alonso et al.   Probiotics and Antimicrobial Proteins

Morphological, pathological and mycotoxicological variations among Fusarium verticillioides isolated from cereals

(2018) N. Deepa et al.   3 Biotech

Characterization and comparison of the adherence and immune modulation of two gut Lactobacillus strains isolated from Paralichthys olivaceus

(2018) Jixing Feng et al.   AQUACULTURE

Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Two Commercial Preparations Available in Indian Market

(2018) Neelja Singhal et al.   INDIAN JOURNAL OF MICROBIOLOGY

The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update

(2018) Hasna Hanchi et al.   Frontiers in Microbiology

Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties

(2018) Divisekera Mudiyanselage Wasundara Divisekera et al.   ANNALS OF MICROBIOLOGY

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

(2017) Aisha Abushelaibi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

(2017) Sung-Ho Son et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

(2017) A.L.D. Batista et al.   Journal of Functional Foods

Lactobacillus plantarum MYS6 Ameliorates Fumonisin B1-Induced Hepatorenal Damage in Broilers

(2017) B. V. Deepthi et al.   Frontiers in Microbiology

Antiaflatoxigenic Potential of Cell-Free Supernatant from Lactobacillus plantarum MYS44 Against Aspergillus parasiticus

(2017) K. Poornachandra Rao et al.   Probiotics and Antimicrobial Proteins

Probiotic Characteristics of Lactobacillus curvatus DN317, a Strain Isolated from Chicken Ceca

(2017) Mohamed Zommiti et al.   Probiotics and Antimicrobial Proteins

The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

(2016) Fernanda Bovo Campagnollo et al.   FOOD CONTROL

Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cereals

(2016) Hanumanthu Nagaraja et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi

(2016) Ruby Yadav et al.   Frontiers in Microbiology

Antifungal Attributes of Lactobacillus plantarum MYS6 against Fumonisin Producing Fusarium proliferatum Associated with Poultry Feeds

(2016) B. V. Deepthi et al.   PLoS One

Gastrointestinal Tract Colonization Dynamics by DifferentEnterococcus faeciumClades

(2015) Maria Camila Montealegre et al.   JOURNAL OF INFECTIOUS DISEASES

Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food

(2015) K. Poornachandra Rao et al.   Probiotics and Antimicrobial Proteins

Characterization, Identification and Application of Lactic Acid Bacteria Isolated from Forage Paddy Rice Silage

(2015) Kuikui Ni et al.   PLoS One

Antimicrobial activity and antibiotic susceptibility ofLactobacillusandBifidobacteriumspp. intended for use as starter and probiotic cultures

(2014) Ralitsa Georgieva et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Choosing the Best Reconstruction Technique in Abdominal Computed Tomography

(2014) Hilde Kjernlie Andersen et al.   JOURNAL OF COMPUTER ASSISTED TOMOGRAPHY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin

(2014) Joana Guerreiro et al.   Probiotics and Antimicrobial Proteins

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

(2013) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process

(2013) María del Carmen Casado Muñoz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

(2013) Prasant Kumar Jena et al.   MICROBIOLOGY AND IMMUNOLOGY

The rise of the Enterococcus: beyond vancomycin resistance

(2012) Cesar A. Arias et al.   NATURE REVIEWS MICROBIOLOGY

Characterization of Intestinal Lactobacillus reuteri Strains as Potential Probiotics

(2012) Tejinder Pal Singh et al.   Probiotics and Antimicrobial Proteins

Chemical composition changes of post-harvest coconut inflorescence sap during natural fermentation

(2011) Xia   AFRICAN JOURNAL OF BIOTECHNOLOGY

Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products

(2011) Shen-Shih Chiang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

(2011) Alberto Lo Curto et al.   FOOD MICROBIOLOGY

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

(2011) A. Asehraou et al.   GRASAS Y ACEITES

Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention

(2011) Manisha DebMandal et al.   Asian Pacific Journal of Tropical Medicine

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

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

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

(2009) Jai K. Kaushik et al.   PLoS One

Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China

(2008) Rui-Xia Gu et al.   ANAEROBE