Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt

Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties

(2021) Carine N. Almada-Érix et al.   FOOD RESEARCH INTERNATIONAL

Bioactive Compounds Produced by Probiotics in Food Products

(2020) Bhawna Chugh et al.   Current Opinion in Food Science

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

(2020) Mustapha Mbye et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Alginate-Persian Gum-Prebiotics microencapsulation impacts on the survival rate of Lactococcus lactis ABRIINW-N19 in orange juice

(2020) Yousef Nami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality

(2020) Katarzyna Kycia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cheeses as food matrixes for probiotics: In vitro and in vivo tests

(2020) Fernanda R.L. Rolim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro assessment of probiotic and functional properties of Bacillus coagulans T242

(2020) Lin Sui et al.   Food Bioscience

In vivo assessment of the probiotic potentials of three host-associated Bacillus species on growth performance, health status and disease resistance of Oreochromis niloticus against Streptococcus agalactiae

(2020) Felix K.A. Kuebutornye et al.   AQUACULTURE

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

(2020) Laênia Angélica Andrade Lopes et al.   FOOD RESEARCH INTERNATIONAL

The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions

(2019) Mariana B. Soares et al.   FOOD RESEARCH INTERNATIONAL

Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases

(2019) Jiang Cao et al.   Journal of Functional Foods

Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying

(2019) Greice Carine Raddatz et al.   FOOD RESEARCH INTERNATIONAL

Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions

(2019) Urszula Pankiewicz et al.   JOURNAL OF FOOD ENGINEERING

Impact of probiotics and prebiotics on food texture

(2019) Jonas T Guimarães et al.   Current Opinion in Food Science

In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system

(2018) Alicia Paulina Cárdenas-Castro et al.   FOOD RESEARCH INTERNATIONAL

The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

(2018) Estefânia Fernandes Garcia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions

(2018) Winnie Alencar Luciano et al.   FOOD RESEARCH INTERNATIONAL

OUP accepted manuscript

(2018)   Advances in Nutrition

In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectin

(2018) Fernanda Bianchi et al.   FOOD RESEARCH INTERNATIONAL

Probiotic Bacillus coagulans MTCC 5856 spores exhibit excellent in-vitro functional efficacy in simulated gastric survival, mucosal adhesion and immunomodulation

(2018) Tanvi Shinde et al.   Journal of Functional Foods

Use of the dynamic gastro-intestinal model TIM to explore the survival of the yogurt bacterium Streptococcus thermophilus and the metabolic activities induced in the simulated human gut

(2016) Ophélie Uriot et al.   FOOD MICROBIOLOGY

The effects of orally administered Bacillus coagulans and inulin on prevention and progression of rheumatoid arthritis in rats

(2016) Khadijeh Abhari et al.   Food & Nutrition Research

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

(2014) Maria Elieidy Gomes de Oliveira et al.   FOOD RESEARCH INTERNATIONAL

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

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Evaluation of the probiotic characteristics of Bacillus species isolated from different food sources

(2012) Vadakedath Nithya et al.   ANNALS OF MICROBIOLOGY

Bacillus coagulans GBI-30, 6086 limits the recurrence of Clostridium difficile-Induced colitis following vancomycin withdrawal in mice

(2012) Leo R Fitzpatrick et al.   Gut Pathogens

Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   FOOD CHEMISTRY

Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

(2011) Alberto Lo Curto et al.   FOOD MICROBIOLOGY

In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12

(2011) Rafael C.R. Martinez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro testing of commercial and potential probiotic lactic acid bacteria

(2011) Hanne Jensen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

(2010) A. Raquel Madureira et al.   FOOD RESEARCH INTERNATIONAL

A prospective, randomized, double-blind, placebo-controlled parallel-group dual site trial to evaluate the effects of a Bacillus coagulans-based product on functional intestinal gas symptoms

(2009) Douglas S Kalman et al.   BMC GASTROENTEROLOGY

Safety assessment of a proprietary preparation of a novel Probiotic, Bacillus coagulans, as a food ingredient

(2009) J.R. Endres et al.   FOOD AND CHEMICAL TOXICOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Survival and metabolic activity of the GanedenBC30 strain of Bacillus coagulans in a dynamic in vitro model of the stomach and small intestine

(2009) A. Maathuis et al.   Beneficial Microbes