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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

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Quantitative Recovery of Viable Lactobacillus paracasei CNCM I-1572 (L. casei DG®) After Gastrointestinal Passage in Healthy Adults

(2018) Stefania Arioli et al.   Frontiers in Microbiology

Characterization of extracellular vitamin B 12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

(2017) Ping Li et al.   FOOD CHEMISTRY

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News Feature: Cleaning up the hygiene hypothesis

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Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial

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DADA2: High-resolution sample inference from Illumina amplicon data

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The genus Weissella: taxonomy, ecology and biotechnological potential

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Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal

(2014) Ranjan Koirala et al.   Dairy Science & Technology

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Health-Promoting Properties of Lactobacillus helveticus

(2012) Valentina Taverniti et al.   Frontiers in Microbiology

Viability of probiotic microorganisms in cheese during production and storage: a review

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Oral Bacteria as Potential Probiotics for the Pharyngeal Mucosa

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Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation

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