Study of the Probiotic Properties of Lactic Acid Bacteria Isolated from Chinese Traditional Fermented Pickles

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Technological advances for enhancing quality and safety of fermented meat products

(2015) Kumari Shikha Ojha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bacteriocin-producing lactic acid bacteria isolated from mangrove forests in southern Thailand as potential bio-control agents in food: Isolation, screening and optimization

(2014) Noraphat Hwanhlem et al.   FOOD CONTROL

The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates

(2013) Chun Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products

(2012) Kalavathy Ramasamy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

(2012) Alfredo Parrella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

(2012) T. Faye et al.   JOURNAL OF DAIRY SCIENCE

Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish products

(2011) Onanong Pringsulaka et al.   FOOD CONTROL

Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine

(2011) Funmilola A. Ayeni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The role of resistance to bile salts and acid tolerance of exopolysaccharides (EPSS) produced by yogurt starter bacteria

(2010) Hatice Boke et al.   Archives of Biological Sciences

Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolated from aji-narezushi and kaburazushi

(2009) Takashi Kuda et al.   FOOD CHEMISTRY

Chemical and molecular mechanisms of antioxidants: experimental approaches and model systems

(2009) Jian-Ming Lü et al.   JOURNAL OF CELLULAR AND MOLECULAR MEDICINE

Screening of lactic acid bacteria toward their selection as a source of chicken probiotic

(2009) H. R. Taheri et al.   POULTRY SCIENCE

Genetic screening of lactic acid bacteria of oenological origin for bacteriocin-encoding genes

(2008) C KNOLL et al.   FOOD MICROBIOLOGY

Evaluation of the probiotic potential of Lactobacillus paracasei KW3110 based on in vitro tests and oral administration tests in healthy adults

(2008) Satoshi Nishida et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Lactobacillus fermentum ACA-DC 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced colitis and Salmonella infection in murine models

(2007) Georgia Zoumpopoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY