Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

Proteome-based bacterial identification using matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS): A revolutionary shift in clinical diagnostic microbiology

(2015) Fumio Nomura   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Rapid identification and source-tracking of Listeria monocytogenes using MALDI-TOF mass spectrometry

(2015) Snehal Jadhav et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of probiotic properties in lactic acid bacteria isolated from wine

(2014) Almudena García-Ruiz et al.   FOOD MICROBIOLOGY

Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian Northeast

(2014) Kassandra Araújo et al.   MOLECULES

Study of probiotic potential of four wild Lactobacillus rhamnosus strains

(2013) Yanfeng Tuo et al.   ANAEROBE

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

(2013) Larissa Morais Ribeiro da Silva et al.   FOOD CHEMISTRY

Antibiotic resistance in probiotic bacteria

(2013) Miguel Gueimonde et al.   Frontiers in Microbiology

Novel probiotic candidates for humans isolated from raw fruits and vegetables

(2012) Beatrice Vitali et al.   FOOD MICROBIOLOGY

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Survival of potentially probiotic enterococci in dairy matrices and in the human gastrointestinal tract

(2012) Lígia L. Pimentel et al.   INTERNATIONAL DAIRY JOURNAL

Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

(2012) Marta Dušková et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

(2012) Cátia M. Peres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

(2012) Andrea Monteagudo-Mera et al.   Journal of Functional Foods

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Agro-industrial potential of exotic fruit byproducts as a source of food additives

(2011) J.F. Ayala-Zavala et al.   FOOD RESEARCH INTERNATIONAL

Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI-TOF Mass Spectrometry

(2011) Emmanouil Angelakis et al.   JOURNAL OF FOOD SCIENCE

Proteomics for routine identification of microorganisms

(2011) Martin Welker   PROTEOMICS

Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties

(2010) Xiao-Hua Guo et al.   ANAEROBE

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits

(2010) R. Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry as an Alternative to 16S rRNA Gene Sequencing for Identification of Difficult-To-Identify Bacterial Strains

(2010) A. Bizzini et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation

(2010) J. Yang et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

(2010) J.F. Ayala-Zavala et al.   JOURNAL OF FOOD SCIENCE

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

(2009) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Hypocholesteremic effect of bile salt hydrolase from Lactobacillus buchneri ATCC 4005

(2009) N. Sridevi et al.   FOOD RESEARCH INTERNATIONAL

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1

(2009) Angelo Sisto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phylogenetic classification and identification of bacteria by mass spectrometry

(2009) Anja Freiwald et al.   Nature Protocols

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review

(2008) Smita Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY