Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

(2020) Bárbara Morandi LEPAUS et al.   Food Science and Technology

The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

(2020) Esmeray Kuley et al.   Microorganisms

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

New Insight Into Pathogenicity and Secondary Metabolism of the Plant Pathogen Penicillium expansum Through Deletion of the Epigenetic Reader SntB

(2020) Joanna Tannous et al.   Frontiers in Microbiology

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

(2020) Hugo Calixto Fonseca et al.   Probiotics and Antimicrobial Proteins

Effect of salt concentration on microbial communities, physicochemical properties, and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

(2020) Xiaozhe Yang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus

(2020) Pamela Oliveira de Souza de Azevedo et al.   Scientific Reports

Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements

(2020) Sylvie Binda et al.   Frontiers in Microbiology

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

(2020) Jéssica Ferreira MAFRA et al.   Food Science and Technology

Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations—A synergistic effect?

(2020) Elisa Peh et al.   PLoS One

Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

(2020) Paulo E. S. Munekata et al.   Microorganisms

antiSMASH 5.0: updates to the secondary metabolite genome mining pipeline

(2019) Kai Blin et al.   NUCLEIC ACIDS RESEARCH

Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans

(2019) Fereshteh Falah et al.   MICROBIAL PATHOGENESIS

Antibiotic Resistance of LACTOBACILLUS Strains

(2019) Elizaveta A. Anisimova et al.   CURRENT MICROBIOLOGY

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

(2019) Emiel Van Reckem et al.   Frontiers in Microbiology

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

(2018) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

BAGEL4: a user-friendly web server to thoroughly mine RiPPs and bacteriocins

(2018) Auke J van Heel et al.   NUCLEIC ACIDS RESEARCH

Synthesis, antimicrobial activity and conformational analysis of the class IIa bacteriocin pediocin PA-1 and analogs thereof

(2018) François Bédard et al.   Scientific Reports

Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions

(2018) Bruna Maria Salotti de Souza et al.   Probiotics and Antimicrobial Proteins

Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition

(2018) Margarita Andreevskaya et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

(2018) Maged S. Bin Masalam et al.   Evidence-based Complementary and Alternative Medicine

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

(2018) Ah-Rang Choi et al.   Frontiers in Microbiology

Purification and Characterization of Plantaricin LPL-1, a Novel Class IIa Bacteriocin Produced by Lactobacillus plantarum LPL-1 Isolated From Fermented Fish

(2018) Yao Wang et al.   Frontiers in Microbiology

Behavior of Foodborne Pathogens Listeria monocytogenes and Staphylococcus aureus in Mixed-Species Biofilms Exposed to Biocides

(2018) Virginie Oxaran et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

(2018) Wim Geeraerts et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Unicycler: Resolving bacterial genome assemblies from short and long sequencing reads

(2017) Ryan R. Wick et al.   PLoS Computational Biology

Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

(2017) Tauá Alves Melo et al.   Biomed Research International

In Vitro Activity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation against Gardnerella vaginalis

(2017) Wallace Felipe Blohem Pessoa et al.   Biomed Research International

Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)

(2016) Krittanon Jampaphaeng et al.   ANNALS OF MICROBIOLOGY

Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food

(2016) Robyn C. Miranda et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Stress Physiology of Lactic Acid Bacteria

(2016) Konstantinos Papadimitriou et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat

(2016) Lobna Mejri et al.   Applied Biological Chemistry

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

(2015) Seah Young Ng et al.   CyTA-Journal of Food

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Bacterial responses to osmotic challenges

(2015) Janet M. Wood   JOURNAL OF GENERAL PHYSIOLOGY

The relationship between phenolic compounds from diet and microbiota: impact on human health

(2015) L. Valdés et al.   Food & Function

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

(2015) Seah Young Ng et al.   CyTA-Journal of Food

Screening, Characterization and In Vitro Evaluation of Probiotic Properties Among Lactic Acid Bacteria Through Comparative Analysis

(2015) Sundru Manjulata Devi et al.   Probiotics and Antimicrobial Proteins

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

(2014) Amornrat Wanangkarn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteomic Profiling of the Acid Stress Response in Lactobacillus plantarum 423

(2014) Tiaan Heunis et al.   JOURNAL OF PROTEOME RESEARCH

Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy

(2014) Sara Federici et al.   MEAT SCIENCE

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

Normal Solid Gastric Emptying Values Measured by Scintigraphy Using Asian-style Meal:A Multicenter Study in Healthy Volunteers

(2014) Pataramon Vasavid et al.   Journal of Neurogastroenterology and Motility

Functional properties of Lactobacillus plantarum strains: A multivariate screening study

(2013) Angela Guidone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

(2013) G. Landeta et al.   MEAT SCIENCE

Antibiotic resistance in probiotic bacteria

(2013) Miguel Gueimonde et al.   Frontiers in Microbiology

Antibacterial metabolites of lactic acid bacteria: Their diversity and properties

(2012) L. G. Stoyanova et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models

(2012) Sarah Crowley et al.   FOLIA MICROBIOLOGICA

Suppression of bacteriocin production in mixed-species cultures of lactic acid bacteria

(2012) Jesús Domínguez-Manzano et al.   FOOD CONTROL

Screening for probiotic properties of strains isolated from feces of various human groups

(2012) Sathyaseelan Sathyabama et al.   JOURNAL OF MICROBIOLOGY

Isolation and Characterization of Pediocin NV 5 Producing Pediococcus acidilactici LAB 5 from Vacuum-Packed Fermented Meat Product

(2011) Vivekananda Mandal et al.   INDIAN JOURNAL OF MICROBIOLOGY

Short communication: A sensitive method for qualitative screening of bile salt hydrolase-active lactobacilli based on thin-layer chromatography

(2011) C.F. Guo et al.   JOURNAL OF DAIRY SCIENCE

Spoilage potentials and antimicrobial resistance of Pseudomonas spp. isolated from cheeses

(2011) S. Arslan et al.   JOURNAL OF DAIRY SCIENCE

The Pfam protein families database

(2011) M. Punta et al.   NUCLEIC ACIDS RESEARCH

Prodigal: prokaryotic gene recognition and translation initiation site identification

(2010) Doug Hyatt et al.   BMC BIOINFORMATICS

Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

(2010) Khanh T.M. Tran et al.   FOOD RESEARCH INTERNATIONAL

Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study

(2010) Eugenio Parente et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Surface properties of lactobacilli isolated from healthy subjects

(2010) ME Colloca et al.   ORAL DISEASES

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

(2009) Helena Albano et al.   MEAT SCIENCE

Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization

(2008) Sofia Anastasiadou et al.   BIORESOURCE TECHNOLOGY