Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

(2019) Paola Vitellio et al.   Nutrients

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

(2019) Min Kyung Park et al.   MOLECULES

Should the silviculture of Aleppo pine (Pinus halepensis Mill.) stands in northern Africa be oriented towards wood or seed and cone production? Diagnosis and current potentiality

(2019) W Jaouadi et al.   iForest-Biogeosciences and Forestry

Effect of lactic acid bacteria on phenyllactic acid production in kimchi

(2019) Sera Jung et al.   FOOD CONTROL

Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

(2019) Jihen Missaoui et al.   Microorganisms

Antioxidant and immunostimulatory effect of potential probiotic Lactobacillus paraplantarum SC61 isolated from Korean traditional fermented food, jangajji

(2018) Sung-Ho Son et al.   MICROBIAL PATHOGENESIS

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

(2018) Xinxing Xu et al.   Frontiers in Microbiology

The contribution of fast growing, psychrotrophic microorganisms on biodiversity of refrigerated raw cow's milk with high bacterial counts and their food spoilage potential

(2018) Julia Hahne et al.   FOOD MICROBIOLOGY

Evaluation of dermal wound healing activity and in vitro antibacterial and antioxidant activities of a new exopolysaccharide produced by Lactobacillus sp.Ca 6

(2017) Imen Trabelsi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Message in a Bottle: Dialog between Intestine and Skin Modulated by Probiotics

(2017) Adrián Friedrich et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

(2017) Seyed Mohammad Bagher Hashemi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acinetobacter: an underrated foodborne pathogen?

(2017) Angelo Maximo Batista de Amorim et al.   Journal of Infection in Developing Countries

Pantoea alhagi, a novel endophytic bacterium with ability to improve growth and drought tolerance in wheat

(2017) Chaoqiong Chen et al.   Scientific Reports

Probiotics in dermatologic practice

(2016) Vanessa Fuchs-Tarlovsky et al.   NUTRITION

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

(2016) Giuseppe Celano et al.   Frontiers in Microbiology

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

(2016) Ivan M. Mukisa et al.   Food Science & Nutrition

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

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Chemical variability and antioxidant activities among Pinus halepensis Mill. essential oils provenances, depending on geographic variation and environmental conditions

(2015) Zineb Djerrad et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim

(2015) Deeplina Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

(2014) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

PEAR: a fast and accurate Illumina Paired-End reAd mergeR

(2013) J. Zhang et al.   BIOINFORMATICS

Chemical composition, physico-chemical properties, antifungal and herbicidal activities ofPinus halepensisMiller essential oils

(2013) Ismail Amri et al.   BIOLOGICAL AGRICULTURE & HORTICULTURE

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

(2012) J. A. Reis et al.   Food Engineering Reviews

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Massive parallel 16S rRNA gene pyrosequencing reveals highly diverse fecal bacterial and fungal communities in healthy dogs and cats

(2011) Stefanie Handl et al.   FEMS MICROBIOLOGY ECOLOGY

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

Endophyte Microbiome Diversity in Micropropagated Atriplex canescens and Atriplex torreyi var griffithsii

(2011) Mary E. Lucero et al.   PLoS One

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Phylogenic diversity of fungal endophytes in Spanish stands of Pinus halepensis

(2010) Leticia Botella et al.   FUNGAL DIVERSITY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY