Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products

(2013) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

(2013) Lisa Solieri et al.   FOOD MICROBIOLOGY

Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

(2013) Chimezie Okorie et al.   SpringerPlus

Probiotic features of Lactobacillus plantarum mutant strains

(2012) Pasquale Bove et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products

(2012) David B Adimpong et al.   BMC MICROBIOLOGY

Probiotics, their health benefits and applications for developing healthier foods: a review

(2012) Ravinder Nagpal et al.   FEMS MICROBIOLOGY LETTERS

Identification of lactic acid bacteria isolated during traditional fura processing in Ghana

(2012) James Owusu-Kwarteng et al.   FOOD MICROBIOLOGY

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

(2012) Line Lindegaard Pedersen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bifidobacterial surface-exopolysaccharide facilitates commensal-host interaction through immune modulation and pathogen protection

(2012) S. Fanning et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

(2012) Andrea Monteagudo-Mera et al.   Journal of Functional Foods

Cloning and expression of a novel lactococcal aggregation factor from Lactococcus lactis subsp. lactis BGKP1

(2011) Milan Kojic et al.   BMC MICROBIOLOGY

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

(2011) Miriam Zago et al.   FOOD MICROBIOLOGY

Potentials of Exopolysaccharides from Lactic Acid Bacteria

(2011) Seema Patel et al.   INDIAN JOURNAL OF MICROBIOLOGY

Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

(2009) Yan Bao et al.   FOOD CONTROL

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Life Under Stress: The Probiotic Stress Response and How it may be Manipulated

(2008) B. Corcoran et al.   CURRENT PHARMACEUTICAL DESIGN

Glucosyltransferase A (GtfA) and inulosucrase (Inu) of Lactobacillus reuteri TMW1.106 contribute to cell aggregation, in vitro biofilm formation, and colonization of the mouse gastrointestinal tract

(2008) J. Walter et al.   MICROBIOLOGY-SGM

Lactobacillus fermentum ACA-DC 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced colitis and Salmonella infection in murine models

(2007) Georgia Zoumpopoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Resistance of potential probiotic lactic acid bacteria and bifidobacteria of African and European origin to antimicrobials: Determination and transferability of the resistance genes to other bacteria

(2007) Labia Irene Ivette Ouoba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY