Green tea fermentation with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews

(2021) Mei Zhi Alcine Chan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

β-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds

(2021) Rui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

(2020) Rui Wang et al.   JOURNAL OF FOOD SCIENCE

Saccharomyces boulardii CNCM I-745: A Non-bacterial Microorganism Used as Probiotic Agent in Supporting Treatment of Selected Diseases

(2020) Karolina Kaźmierczak-Siedlecka et al.   CURRENT MICROBIOLOGY

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

Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase

(2020) Ting Zhang et al.   FOOD CHEMISTRY

Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry

(2020) Rui Wang et al.   FOOD MICROBIOLOGY

Potential Natural Food Preservatives and Their Sustainable Production in Yeast: Terpenoids and Polyphenols

(2019) Xiaomei Lyu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective effects of Lactobacillus plantarum against chronic alcohol-induced liver injury in the murine model

(2019) Tony J. Fang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

(2018) Kai Hu et al.   FOOD CHEMISTRY

Catalytic, computational, and evolutionary analysis of the D-lactate dehydrogenases responsible for D-lactic acid production in lactic acid bacteria

(2018) Baolei Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae

(2017) Jian-Yong Chua et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

(2016) Irma Isnafia Arief et al.   JOURNAL OF FOOD SCIENCE

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Identification of β-Glucosidase Activity ofLactobacillus plantarum CRNB22 in Kimchi and Its Potential to Convert Ginsenoside Rb1fromPanax Ginseng

(2015) Gereltuya Renchinkhand et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

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

Metabolic engineering ofSaccharomyces cerevisiaefor the production of 2-phenylethanol via Ehrlich pathway

(2013) Bosu Kim et al.   BIOTECHNOLOGY AND BIOENGINEERING

Cellular responses toL-serine inSaccharomyces cerevisiae: roles of general amino acid control, compartmentalization, and aspartate synthesis

(2013) Johnny C.-Y. Lee et al.   FEMS YEAST RESEARCH

Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

(2013) Emiliano Kakisu et al.   INTERNATIONAL DAIRY JOURNAL

Ethanol production from d-lactic acid by lactic acid-assimilating Saccharomyces cerevisiae NAM34-4C

(2013) Makoto Wakamatsu et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Alanine-Metabolizing Enzyme Alt1 Is Critical in Determining Yeast Life Span, As Revealed by Combined Metabolomic and Genetic Studies

(2013) Sung-Lim Yu et al.   JOURNAL OF PROTEOME RESEARCH

Probiotic Properties of Lactobacillus Strains Isolated from Tibetan Kefir Grains

(2013) Yongchen Zheng et al.   PLoS One

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

(2012) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactobacillus plantarum isolated from kefir protects vero cells from cytotoxicity by type-II shiga toxin from Escherichia coli O157:H7

(2012) Emiliano Kakisu et al.   JOURNAL OF DAIRY RESEARCH

Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis

(2011) T. Odamaki et al.   JOURNAL OF DAIRY SCIENCE

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

(2010) C.R. Rekha et al.   JOURNAL OF APPLIED MICROBIOLOGY

Proteomics as a tool for studying energy metabolism in lactic acid bacteria

(2010) Alessandro Pessione et al.   Molecular BioSystems

Capric Acid Secreted by S. boulardii Inhibits C. albicans Filamentous Growth, Adhesion and Biofilm Formation

(2010) Anna Murzyn et al.   PLoS One

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

(2007) K. Kailasapathy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY