Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods

(2018) Eilaf Suliman Khalil et al.   CyTA-Journal of Food

Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods

(2018) Eilaf Suliman Khalil et al.   CyTA-Journal of Food

Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

(2017) Fernanda Assumpção Fiorda et al.   FOOD MICROBIOLOGY

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

(2017) et al.   Nutrients

Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

(2016) Fernanda Assumpção Fiorda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents

(2016) Kamila Leite Rodrigues et al.   Journal of Functional Foods

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

(2015) Débora Ferreira Zanirati et al.   ANAEROBE

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

(2015) Renata Sõukand et al.   JOURNAL OF ETHNOPHARMACOLOGY

Milk kefir: composition, microbial cultures, biological activities, and related products

(2015) Maria R. Prado et al.   Frontiers in Microbiology

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods

(2014) Silvia-Simona Grosu-Tudor et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lactobacillus delbrueckii subsp. jakobsenii subsp. nov., isolated from dolo wort, an alcoholic fermented beverage in Burkina Faso

(2013) D. B. Adimpong et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis

(2013) A. Gulitz et al.   JOURNAL OF APPLIED MICROBIOLOGY

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

(2011) Williams Turpin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The microbial diversity of water kefir

(2011) Anna Gulitz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese pickle

(2011) Y. Kudo et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again

(2011) Susan Mills et al.   Microbial Cell Factories

Relative gene expression of bile salt hydrolase and surface proteins in two putative indigenous Lactobacillus plantarum strains under in vitro gut conditions

(2011) Raj Kumar Duary et al.   MOLECULAR BIOLOGY REPORTS

Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir

(2010) Florian W. Waldherr et al.   FOOD MICROBIOLOGY

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

(2010) Marina A. Golowczyc et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

(2009) Jyoti Prakash Tamang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY