Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

Immunomodulatory Effects ofLactobacillus plantarumLp62 on Intestinal Epithelial and Mononuclear Cells

(2016) Thalis Ferreira dos Santos et al.   Biomed Research International

Cross-talk between probiotic lactobacilli and host immune system

(2014) T.S. Kemgang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Screening for lactobacilli with probiotic properties in the infant gut microbiota

(2011) E. Kirtzalidou et al.   ANAEROBE

Functionality of the S-layer protein from the probiotic strain Lactobacillus helveticus M92

(2011) Jasna Beganović et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Characterization and Transfer of Antibiotic Resistance in Lactic Acid Bacteria from Fermented Food Products

(2011) Muhammad Nawaz et al.   CURRENT MICROBIOLOGY

Emerging molecular insights into the interaction between probiotics and the host intestinal mucosa

(2011) Peter A. Bron et al.   NATURE REVIEWS MICROBIOLOGY

The extracellular biology of the lactobacilli

(2010) Michiel Kleerebezem et al.   FEMS MICROBIOLOGY REVIEWS

Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model

(2009) Philipp Ritter et al.   BMC MICROBIOLOGY

Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

(2009) Yan Bao et al.   FOOD CONTROL

Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins

(2009) Thomas Heidebach et al.   FOOD HYDROCOLLOIDS

Technological properties of candidate probiotic Lactobacillus plantarum strains

(2009) Ralitsa Georgieva et al.   INTERNATIONAL DAIRY JOURNAL

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

(2009) Jai K. Kaushik et al.   PLoS One

Effect of microencapsulation on viability and other characteristics in Lactobacillus acidophilus ATCC 43121

(2007) Se-Jin Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY