Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods

Safety Aspects of Genetically Modified Lactic Acid Bacteria

(2020) Tina Vida Plavec et al.   Microorganisms

In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

(2019) Aarti A. Boricha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia

(2019) Talib et al.   MOLECULES

Probiotics: If It Does Not Help It Does Not Do Any Harm. Really?

(2019) Aaron Lerner et al.   Microorganisms

Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties

(2019) Aleksandra Ołdak et al.   Probiotics and Antimicrobial Proteins

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

(2019) Alessandra Pino et al.   Microorganisms

In Vitro Evaluation of Probiotic Potential and Safety Assessment of Lactobacillus mucosae Strains Isolated from Donkey’s Lactation

(2019) Sonakshi Rastogi et al.   Probiotics and Antimicrobial Proteins

In Vitro Screening of Indigenous Lactobacillus Isolates for Selecting Organisms with Better Health-Promoting Attributes

(2018) Hemanti Mandal et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Biogenic amine and antibiotic resistance profiles determined for lactic acid bacteria and a propionibacterium prior to use as antifungal bioprotective cultures

(2018) Monika Coton et al.   INTERNATIONAL DAIRY JOURNAL

Expression and characterization of glutamate decarboxylase from Lactobacillus brevis HYE1 isolated from kimchi

(2018) Hee Seon Lim et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

(2018) Vendula Pachlová et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles

(2018) Yusuf Alan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safety and Growth Optimization of Lactic Acid Bacteria Isolated From Feedlot Cattle for Probiotic Formula Design

(2018) Cecilia Aristimuño Ficoseco et al.   Frontiers in Microbiology

Characterization of Antibiotic Resistance Genes fromLactobacillusIsolated from Traditional Dairy Products

(2017) Huiling Guo et al.   JOURNAL OF FOOD SCIENCE

Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food

(2017) Hee Seon Lim et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process

(2017) Justa María Poveda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biotechnological advances and perspectives of gamma-aminobutyric acid production

(2017) Ning Xu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

GABA production and structure of gadB / gadC genes in Lactobacillus and Bifidobacterium strains from human microbiota

(2016) R.A. Yunes et al.   ANAEROBE

Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese

(2016) Iris da Silva Ferrari et al.   FOOD MICROBIOLOGY

Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm

(2015) Patricia Ruiz et al.   Dairy Science & Technology

Bacteriocinogenic LAB from cheeses – Application in biopreservation?

(2015) Lorenzo Favaro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food

(2014) Kang Wook Lee et al.   ANAEROBE

Probiotic Attributes of Autochthonous Lactobacillus rhamnosus Strains of Human Origin

(2014) Sheetal Pithva et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Microbial communities in air and wine of a winery at two consecutive vintages

(2014) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

(2014) Marina Diana et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Biogenic Amines in Dairy Products

(2011) Daniel M. Linares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Tryptophan metabolism, from nutrition to potential therapeutic applications

(2010) Nathalie Le Floc’h et al.   AMINO ACIDS

Antibiotic Resistance of Probiotic Strains of Lactic Acid Bacteria Isolated from Marketed Foods and Drugs

(2010) Chang LIU et al.   BIOMEDICAL AND ENVIRONMENTAL SCIENCES

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

(2010) Bae-Jin Lee et al.   FOOD CHEMISTRY

Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

(2010) M. Coton et al.   FOOD MICROBIOLOGY

Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation

(2010) Haixing Li et al.   Microbial Cell Factories

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

(2009) P. Nieto-Arribas et al.   FOOD CONTROL

Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods

(2009) Roberta Comunian 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