Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

(2020) Panagiota Tsafrakidou et al.   Foods

Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier

(2019) Na-Kyoung Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin

(2018) Ana Agustina Bengoa et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Lactobacillus plantarum strains isolated from black raspberry and their effect on BALB/c mice gut microbiota

(2018) Hye Ran Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China

(2018) Jing Wang et al.   JOURNAL OF FOOD SCIENCE

Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

(2018) Mayuri Chavan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

(2018) Annel M. Hernández-Alcántara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

(2018) Tiziana Di Renzo et al.   Frontiers in Microbiology

Antioxidant and immune-enhancing effects of probiotic Lactobacillus plantarum 200655 isolated from kimchi

(2018) Seo-Jin Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation of antioxidative compounds from Micromelum minutum guided by preparative thin layer chromatography-2,2-diphenyl-1-picrylhydrazyl (PTLC-DPPH) bioautography method

(2018) Nur Kartinee Kassim et al.   FOOD CHEMISTRY

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

Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2

(2017) Wei Tang et al.   FOOD CHEMISTRY

Effect of Lactobacillus gasseri BNR17 on irritable bowel syndrome: a randomized, double-blind, placebo-controlled, dose-finding trial

(2017) Ji Yeon Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Probiotic characterization of Bacillus subtilis P223 isolated from kimchi

(2017) Hye-Lin Jeon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

(2017) Hernán E. Verón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro characterization of Lactobacillus brevis KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties

(2017) Sung-Ho Son et al.   MICROBIAL PATHOGENESIS

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

(2017) Qi Han et al.   Journal of Functional Foods

Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

(2016) Eun Bi Jeon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

(2016) Kang Wook Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

(2016) Lorenzo C. Peyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

(2015) Kuntal Ghosh et al.   BIORESOURCE TECHNOLOGY

Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage

(2015) Kuntal Ghosh et al.   FOOD CHEMISTRY

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

(2015) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Development of cereal-based functional food using cereal-mix substrate fermented with probiotic strain -Pichia kudriavzeviiOG32

(2015) Omotade R. Ogunremi et al.   Food Science & Nutrition

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

In vitro evaluation of the safety and probiotic properties of Lactobacilli isolated from chicken and calves

(2013) Dobroslava Bujnakova et al.   ANAEROBE

Screening for cholesterol-lowering probiotic based on deoxycholic acid removal pathway and studying its functional mechanisms in vitro

(2012) Chun-Feng Guo et al.   ANAEROBE

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection

(2012) H. Kim et al.   LETTERS IN APPLIED MICROBIOLOGY

Evaluation of Pediococcus pentosaceus strains isolated from Idly batter for probiotic properties in vitro

(2012) Venkatasubramanian Vidhyasagar et al.   Journal of Functional Foods

Antioxidant Properties of Probiotics and Their Protective Effects in the Pathogenesis of Radiation-Induced Enteritis and Colitis

(2010) Basileios G. Spyropoulos et al.   DIGESTIVE DISEASES AND SCIENCES

Evaluation of in vitro Probiotic Potential of Pediococcus pentosaceus OZF Isolated from Human Breast Milk

(2010) Ozlem Osmanagaoglu et al.   Probiotics and Antimicrobial Proteins

In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

(2009) Zhuang Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY