Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide

Isolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in Tajikistan

(2016) Linnea A. Qvirist et al.   Frontiers in Microbiology

Metabiotics: One Step ahead of Probiotics; an Insight into Mechanisms Involved in Anticancerous Effect in Colorectal Cancer

(2016) Mridul Sharma et al.   Frontiers in Microbiology

Functional Properties of Microorganisms in Fermented Foods

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

In Vitro Inhibition of 4-Nitroquinoline-1-Oxide Genotoxicity by Probiotic Lactobacillus rhamnosus IMC501

(2015) Alessandro Bocci et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Antigenotoxic activity of lactic acid bacteria, prebiotics, and products of their fermentation against selected mutagens

(2015) Adriana Nowak et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Su2037 Effects of a Fermented Milk Containing Kluyveromyces Marxianus B0399 and Bifidobacterium Lactis BB12 in Patients With Irritable Bowel Syndrome: A New Effective Agent

(2015) Andrea Lisotti et al.   GASTROENTEROLOGY

The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese

(2014) Rosanna Tofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protective Effects of Probiotic Lactobacillus rhamnosus IMC501 in Mice Treated with PhIP

(2014) Luca Dominici et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota

(2014) Cristian Botta et al.   PLoS One

Exhibition of DNA-bioprotective activity by microflora of traditional fermented foods of North-Western Himalayas

(2013) Sohini Walia et al.   FOOD RESEARCH INTERNATIONAL

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Diet-Microbiota Interactions and Their Implications for Healthy Living

(2013) Ian Jeffery et al.   Nutrients

High content of biogenic amines in Pecorino cheeses

(2012) Maria Schirone 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

Food borne yeasts as DNA-bioprotective agents against model genotoxins

(2011) Francesca Trotta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

(2011) T. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must

(2009) Rosanna Tofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties

(2008) Aldo Corsetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In vitro inhibitory activity of probiotic spore-forming bacilli against genotoxins

(2008) G. Cenci et al.   LETTERS IN APPLIED MICROBIOLOGY

Physiological characterization of non-Saccharomyces yeasts from agro-industrial and environmental origins with possible probiotic function

(2008) Fabiana C. P. Tiago et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY