Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture

(2016) Annalisa Casaburi et al.   FOOD CONTROL

Functional properties of Lactobacillus plantarum strains: A study in vitro of heat stress influence

(2016) Verónica Ferrando et al.   FOOD MICROBIOLOGY

Probiotics: an update

(2015) Yvan Vandenplas et al.   Jornal de Pediatria

Comparing natural and selected starter cultures in meat and cheese fermentations

(2015) Daniela Bassi et al.   Current Opinion in Food Science

Screening of adhesive lactobacilli with antagonistic activity against Campylobacter jejuni

(2014) Gang Wang et al.   FOOD CONTROL

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

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

Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity

(2013) Pei Chen et al.   FOOD CONTROL

Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

(2013) Joanna Stadnik et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Investigation of potential markers of acid resistance inLactobacillus plantarumby comparative proteomics

(2013) E. Hamon et al.   JOURNAL OF APPLIED MICROBIOLOGY

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

(2013) Frédéric Leroy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Anti-Listeria activity of lactic acid bacteria isolated from golka, a regional cheese produced in Poland

(2012) Anna Sip et al.   FOOD CONTROL

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Probiotic meat products and human nutrition

(2012) Danuta Kołożyn-Krajewska et al.   PROCESS BIOCHEMISTRY

Characterization of lactic acid bacteria isolated from an Indonesianfermented fish (bekasam) and their antimicrobial activity against pathogenicbacteria

(2012) Desniarbr Desniarbr et al.   Emirates Journal of Food and Agriculture

Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products

(2011) Muhammad Nawaz et al.   CURRENT MICROBIOLOGY

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

(2011) Miriam Zago et al.   FOOD MICROBIOLOGY

Efficacy of bacteriocin-containing cell-free culture supernatants from lactic acid bacteria to control Listeria monocytogenes in food

(2011) H. Andreas Hartmann 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