Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage

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

(2019) Yalda Rahbar Saadat et al.   CARBOHYDRATE POLYMERS

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

In-vitro investigation into probiotic characterisation of Streptococcus and Enterococcus isolated from camel milk

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet

(2018) Hadi Maleki Kakelar et al.   FOOD CHEMISTRY

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

(2017) Stavros Plessas et al.   FOOD CHEMISTRY

Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties

(2017) Noraphat Hwanhlem et al.   FOOD CONTROL

Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

(2017) Hoa Van Ba et al.   FOOD CONTROL

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

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

Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis -9, trans -11-CLA and PUFA contents in fermented milk

(2017) Carla Paulo Vieira et al.   Journal of Functional Foods

Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture

(2017) Kraiyot Saelim et al.   Journal of Functional Foods

In vitro probiotic profiling of novel Enterococcus faecium and Leuconostoc mesenteroides from Tunisian freshwater fishes

(2016) Rim El-Jeni et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains

(2016) K.R. Elfahri et al.   JOURNAL OF DAIRY SCIENCE

In vitro probiotic characterization of Lactobacillus casei isolated from marine samples

(2016) Palashpriya Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

(2016) Tizá Teles Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

(2016) Kunzes Angmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

(2016) A. Berardo et al.   MEAT SCIENCE

Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

(2016) Lobna Mejri et al.   Journal of Food Measurement and Characterization

Characterization and in vitro properties of potential probiotic Bifidobacterium strains isolated from breast-fed infant feces

(2015) Fanglei Zuo et al.   ANNALS OF MICROBIOLOGY

Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation

(2015) Aran H-Kittikun et al.   FOOD CONTROL

Probiotics and the BSH-related cholesterol lowering mechanism: a Jekyll and Hyde scenario

(2014) Sy-Bing Choi et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Effect of probiotics on antioxidant and antimutagenic activities of crude peptide extract from yogurt

(2014) B.N.P. Sah et al.   FOOD CHEMISTRY

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

Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products

(2011) Aynur Ahmadova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Meat as a functional food with special reference to probiotic sausages

(2011) Muhammad Issa Khan et al.   FOOD RESEARCH INTERNATIONAL

Assessing the adhesion of putative indigenous probiotic lactobacilli to human colonic epithelial cells

(2011) Sunita Grover et al.   INDIAN JOURNAL OF MEDICAL RESEARCH

Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage

(2010) N. M. Sachindra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adhesion of the probiotic strains Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 to Caco-2 cells under conditions simulating the intestinal tract, and in the presence of antibiotics and anti-inflammatory medicaments

(2008) Marelize Botes et al.   ARCHIVES OF MICROBIOLOGY