Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393

Health and Safety Considerations of Fermented Sausages

(2017) Askild Holck et al.   JOURNAL OF FOOD QUALITY

Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages

(2014) Marianthi Sidira et al.   FOOD CONTROL

The effect of wheat prebiotics on the gut bacterial population and iron status of iron deficient broiler chickens

(2014) Elad Tako et al.   Nutrition Journal

Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

(2013) Marianthi Sidira et al.   MEAT SCIENCE

Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa

(2012) Georgia Saxami et al.   ANAEROBE

Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains

(2012) Ilaria Marotti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Potential interest of gut microbial changes induced by non-digestible carbohydrates of wheat in the management of obesity and related disorders

(2010) Audrey M Neyrinck et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Rapid Detection and Identification of Probiotic Lactobacillus casei ATCC 393 by Multiplex PCR

(2010) Athanasios Karapetsas et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

(2010) Marianthi Sidira et al.   JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Functionality of freeze-dried L. casei cells immobilized on wheat grains

(2009) Loulouda A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics in fermented sausages

(2008) Luc De Vuyst et al.   MEAT SCIENCE

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE