In vitro evaluation of probiotic properties of yeasts and lactic acid bacteria isolated from ersho samples collected from different parts of Ethiopia

Probiotic activity traits in vitro and production of antimicrobial peptides by Lactobacillaceae isolates from pulque using Lactobacillus acidophilus NCFM as control

(2022) Yesica Ruíz-Ramírez et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Production and Chemical Characterization of Exopolysaccharides by Antarctic Yeasts Vishniacozyma victoriae and Tremellomycetes sp.

(2022) Snezhana Rusinova-Videva et al.   Applied Sciences-Basel

Screening of potential probiotic lactic acid bacteria with antimicrobial properties and selection of superior bacteria for application as biocontrol using machine learning models

(2022) Mahsa Sadeghi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

(2022) Nadia S. Alkalbani et al.   Journal of Fungi

In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food

(2021) Rochelle Prunella Pereira et al.   Probiotics and Antimicrobial Proteins

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

(2021) Mutamed M. Ayyash et al.   JOURNAL OF DAIRY SCIENCE

Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture

(2021) Supaporn Pumriw et al.   CURRENT MICROBIOLOGY

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

(2021) Mariana Petkova et al.   Microorganisms

Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese

(2021) Sarhan Mohammed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics

(2020) Miao Li et al.   Frontiers in Veterinary Science

In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan

(2020) Ruo-Ting Hsiung et al.   Probiotics and Antimicrobial Proteins

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

(2020) Ana Pinto et al.   Microorganisms

Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component Analysis

(2020) Bharat Bhushan et al.   Probiotics and Antimicrobial Proteins

Probiotic Activity of Enterococcus faecium and Lactococcus lactis Isolated from Thai Fermented Sausages and Their Protective Effect Against Clostridium difficile

(2019) Panya Dowdell et al.   Probiotics and Antimicrobial Proteins

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

(2019) Aline Galvão Tavares Menezes et al.   Probiotics and Antimicrobial Proteins

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

(2019) Annalisa Ricci et al.   Nutrients

Probiotics database: a potential source of fermented foods

(2019) Wenbin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia

(2019) Mohd Akmal Azhar et al.   International Journal of Food Engineering

Systems Biology – A Guide for Understanding and Developing Improved Strains of Lactic Acid Bacteria

(2019) Jianming Liu et al.   Frontiers in Microbiology

In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage

(2019) Bruna de Oliveira Coelho et al.   Foods

Safety and probiotic functionality of isolated goat milk lactic acid bacteria

(2019) Liliane Andrade da Silva et al.   ANNALS OF MICROBIOLOGY

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

(2018) Juliana Cunha Amorim et al.   FOOD RESEARCH INTERNATIONAL

Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics

(2018) C. E. Lara-Hidalgo et al.   Probiotics and Antimicrobial Proteins

Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies

(2018) Haydee Eliza Romero-Luna et al.   Probiotics and Antimicrobial Proteins

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

(2017) A.O. Ogunsakin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aciduric Strains of Lactobacillus reuteri and Lactobacillus rhamnosus, Isolated from Human Feces, Have Strong Adhesion and Aggregation Properties

(2017) Kyle B. Klopper et al.   Probiotics and Antimicrobial Proteins

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread

(2016) Juliana Lane Paixão dos Santos et al.   FOOD RESEARCH INTERNATIONAL

Importance of Molecular Methods to Determine Whether a Probiotic is the Source of Lactobacillus Bacteremia

(2016) Alla Aroutcheva et al.   Probiotics and Antimicrobial Proteins

Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

(2012) Line Lindegaard Pedersen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY