Identification and probiotic potential of lactic acid bacteria from camel milk

Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk

(2018) P.H.P. Prasanna et al.   Food Bioscience

A Surface Protein From Lactobacillus plantarum Increases the Adhesion of Lactobacillus Strains to Human Epithelial Cells

(2018) Guangqiang Wang et al.   Frontiers in Microbiology

In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak , a fermented fish product of North-East India

(2017) Chirom Aarti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Antagonistic Activity of Lactobacillus reuteri Strains on the Adhesion Characteristics of Selected Pathogens

(2017) Tejinder P. Singh et al.   Frontiers in Microbiology

Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives

(2016) A. Hickisch et al.   FOOD RESEARCH INTERNATIONAL

Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt

(2016) Ying Wang et al.   INTERNATIONAL DAIRY JOURNAL

In vitro probiotic characterization of Lactobacillus casei isolated from marine samples

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

Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic

(2016) Imen Mahmoudi et al.   SMALL RUMINANT RESEARCH

Bile acid-lowering properties of Lactobacillus plantarum Sanriku–SU3 isolated from Japanese surfperch fish

(2016) Takashi Kuda et al.   Food Bioscience

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

(2016) ouardy Khay El et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

(2015) C. Caggia et al.   FOOD MICROBIOLOGY

Isolation and characterisation of lactic acid bacteria strains from raw camel milk for potential use in the production of fermented Tunisian dairy products

(2015) Imen Fguiri et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria

(2015) Hélène Tormo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea

(2015) Yeong Ji Oh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi

(2015) Eun Ah Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

(2015) Lawrence Muganga et al.   Journal of Functional Foods

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria from the Gut of Labeo rohita and Catla catla

(2015) Tapasa Kumar Sahoo et al.   Probiotics and Antimicrobial Proteins

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

Biotechnological and safety characterization of Enterococcus lactis, a recently described species of dairy origin

(2012) Stefano Morandi et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion

(2012) Iole Pitino et al.   FOOD MICROBIOLOGY

Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

(2012) J. Bautista-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Optimization of conditions for probiotic curd formulation by Enterococcus faecium MTCC 5695 with probiotic properties using response surface methodology

(2012) Vrinda Ramakrishnan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Functional properties of Lactobacillus strains isolated from kimchi

(2010) Heejae Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and characterization of antibiotic resistance genes inLactobacillus reuteriandLactobacillus plantarum

(2009) M. Egervärn et al.   JOURNAL OF APPLIED MICROBIOLOGY

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

(2009) Jai K. Kaushik et al.   PLoS One

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