Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

A comprehensive review of anticancer, immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides

(2019) Yalda Rahbar Saadat et al.   CARBOHYDRATE POLYMERS

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

(2018) Kieran M. Lynch et al.   Annual Review of Food Science and Technology

Co-culture-inducible bacteriocin production in lactic acid bacteria

(2016) Panagiotis Chanos et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

(2016) Graziano Caggianiello et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Acetate metabolism ofSaccharomyces cerevisiaeat different temperatures during lychee wine fermentation

(2016) Yu-hui Shang et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Exopolysaccharides produced by Lactobacillus sp.: Biosynthesis and applications

(2016) Magdalena Oleksy et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physiological and transcriptional responses and cross protection of Lactobacillus plantarum ZDY2013 under acid stress

(2016) Renhui Huang et al.   JOURNAL OF DAIRY SCIENCE

Characterization of extracellular yeast peptide factors and their stress-protective effect on probiotic lactic acid bacteria

(2016) L. I. Vorob’eva et al.   MICROBIOLOGY

Functional proteomics within the genusLactobacillus

(2016) Maria De Angelis et al.   PROTEOMICS

Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides

(2015) Audrey Rivière et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota

(2015) Nuria Salazar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

A Ring to Rule Them All: The Effect of Cyclopropane Fatty Acids on the Fluidity of Lipid Bilayers

(2015) David Poger et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

(2014) Raffaella Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

(2014) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metabolite induction via microorganism co-culture: A potential way to enhance chemical diversity for drug discovery

(2014) Samuel Bertrand et al.   BIOTECHNOLOGY ADVANCES

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

(2014) Camilla Lazzi et al.   BMC MICROBIOLOGY

Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

(2014) Émilie Desfossés-Foucault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-culture systems and technologies: taking synthetic biology to the next level

(2014) L. Goers et al.   Journal of the Royal Society Interface

Identification of Important Nodes in Directed Biological Networks: A Network Motif Approach

(2014) Pei Wang et al.   PLoS One

Transcriptome-Based Characterization of Interactions between Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus in Lactose-Grown Chemostat Cocultures

(2013) Filipa Mendes et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Primer-BLAST: A tool to design target-specific primers for polymerase chain reaction

(2012) Jian Ye et al.   BMC BIOINFORMATICS

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

Impact ofSaccharomyces Cerevisiaeon Viability of ProbioticLactobacillus Rhamnosusin Fermented Milk under Ambient Conditions

(2012) Anggita A.S. Suharja et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

(2012) Claudio Giorgio Bove et al.   PROTEOMICS

Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains

(2011) Ningning Xie et al.   FOOD RESEARCH INTERNATIONAL

Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts

(2011) Benjamas Cheirsilp et al.   New Biotechnology

Expression of the atpD gene in probiotic Lactobacillus plantarum strains under in vitro acidic conditions using RT-qPCR

(2010) Raj Kumar Duary et al.   RESEARCH IN MICROBIOLOGY

The MIQE Guidelines: Minimum Information for Publication of Quantitative Real-Time PCR Experiments

(2009) S. A. Bustin et al.   CLINICAL CHEMISTRY

Relevance of microbial coculture fermentations in biotechnology

(2009) J. Bader et al.   JOURNAL OF APPLIED MICROBIOLOGY