Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

(2021) Carla Virdis et al.   Frontiers in Microbiology

Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts

(2021) Kolawole Banwo et al.   FOOD BIOTECHNOLOGY

Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

(2020) Aditi Goel et al.   Frontiers in 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

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

(2020) Edoardo Pasolli et al.   Nature Communications

Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome

(2020) Bryn C. Taylor et al.   mSystems

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

(2020) Panagiota Tsafrakidou et al.   Foods

A Comparative Interrupted Times Series on the Health Impact of Probiotic Yogurt Consumption Among School Children From Three to Six Years Old in Southwest Uganda

(2020) Nieke Westerik et al.   Frontiers in Nutrition

Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production

(2019) Nuria Vieco-Saiz et al.   Frontiers in Microbiology

Biotechnology of health-promoting bacteria

(2019) François P. Douillard et al.   BIOTECHNOLOGY ADVANCES

Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage

(2019) Felicitas Pswarayi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization and antioxidant ability of potential probiotic lactic acid bacteria in ogi liquor and lemon juice-ogi liquor

(2019) Titilayo Adenike Ajayeoba et al.   ANNALS OF MICROBIOLOGY

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

(2019) Luciana G. Ruiz Rodríguez et al.   Frontiers in Microbiology

Surveying Gut Microbiome Research in Africans: Toward Improved Diversity and Representation

(2019) Ryan Brewster et al.   TRENDS IN MICROBIOLOGY

Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications

(2019) Karim Naghmouchi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of the microbial composition of African fermented foods using amplicon sequencing

(2019) Maria Diaz et al.   Scientific Reports

Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing

(2019) Fabrice Bationo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Good or bad: gut bacteria in human health and diseases

(2018) Hao Wang et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Shared mechanisms among probiotic taxa: implications for general probiotic claims

(2018) Mary Ellen Sanders et al.   CURRENT OPINION IN BIOTECHNOLOGY

An overview of natural antimicrobials role in food

(2018) Aurelia Magdalena Pisoschi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

(2018) A.T. Adesulu-Dahunsi et al.   FOOD CONTROL

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Biodiversity and Microbial Resistance of Lactobacilli Isolated From the Traditional Greek Cheese Kopanisti

(2018) Georgios Rozos et al.   Frontiers in Microbiology

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

(2018) Smith G. Nkhata et al.   Food Science & Nutrition

Rapid differentiation among Lactobacillus , Pediococcus and Weissella species from some Nigerian indigenous fermented foods

(2017) A.T. Adesulu-Dahunsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

(2017) A.T. Adesulu-Dahunsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Translating Omics to Food Microbiology

(2017) Aaron M. Walsh et al.   Annual Review of Food Science and Technology

Human Gut-Derived Commensal Bacteria Suppress CNS Inflammatory and Demyelinating Disease

(2017) Ashutosh Mangalam et al.   Cell Reports

Minimally Processed Functional Foods: Technological and Operational Pathways

(2016) Svetlana Rodgers   JOURNAL OF FOOD SCIENCE

Probiotics for Prevention of Atopy and Food Hypersensitivity in Early Childhood

(2016) Guo-Qiang Zhang et al.   MEDICINE

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

(2016) Mduduzi Paul Mokoena et al.   Food & Nutrition Research

Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire

(2015) N.T. Djeni et al.   FOOD CONTROL

Host microbiota constantly control maturation and function of microglia in the CNS

(2015) Daniel Erny et al.   NATURE NEUROSCIENCE

Fate, activity, and impact of ingested bacteria within the human gut microbiota

(2015) Muriel Derrien et al.   TRENDS IN MICROBIOLOGY

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

(2015) Ivan Salmerón et al.   Journal of Functional Foods

Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods

(2015) Folarin A. Oguntoyinbo et al.   Journal of Functional Foods

Biocontrol efficacy ofLactobacillus fermentumYML014 against food spoilage moulds using the tomato puree model

(2015) Elizabeth O. Adedokun et al.   Frontiers in Life Science

Enhancing sustainable development through indigenous fermented food products in Nigeria

(2014) T. Adesulu A. et al.   African Journal of Microbiology Research

Mining the Human Gut Microbiota for Effector Strains that Shape the Immune System

(2014) Philip P. Ahern et al.   IMMUNITY

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

Comparison ofrpoAandpheSGene Sequencing to 16S rRNA Gene Sequencing in Identification and Phylogenetic Analysis of LAB from Probiotic Food Products and Supplements

(2013) Richard Nyanzi et al.   FOOD BIOTECHNOLOGY

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the microbial community, acidity and proximate composition ofakamu, a fermented maize food

(2013) Patience C Obinna-Echem et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

(2012) Folarin Anthony Oguntoyinbo et al.   FOOD MICROBIOLOGY

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

(2012) Ivan M. Mukisa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

(2012) J. A. Reis et al.   Food Engineering Reviews

Characterization of functional, safety, and probiotic properties of Enterococcus faecalis UGRA10, a new AS-48-producer strain

(2011) R. Cebrián et al.   FOOD MICROBIOLOGY

Bacteria and host interactions in the gut epithelial barrier

(2011) Hiroshi Ashida et al.   Nature Chemical Biology

Normal gut microbiota modulates brain development and behavior

(2011) R. D. Heijtz et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Regulation of human epithelial tight junction proteins by Lactobacillus plantarum in vivo and protective effects on the epithelial barrier

(2010) Jurgen Karczewski et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Lactobacillus plantarum MB452 enhances the function of the intestinal barrier by increasing the expression levels of genes involved in tight junction formation

(2010) Rachel C Anderson et al.   BMC MICROBIOLOGY

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

(2009) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

(2009) L. Dicks et al.   Beneficial Microbes

Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons

(2008) N BENOMAR et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY