Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis

(2017) R. Levit et al.   Beneficial Microbes

Food-Like Growth Conditions Support Production of Active Vitamin B12 by Propionibacterium freudenreichii 2067 without DMBI, the Lower Ligand Base, or Cobalt Supplementation

(2017) Paulina Deptula et al.   Frontiers in Microbiology

Soyamilk fermented with riboflavin-producing Lactobacillus plantarum CRL 2130 reverts and prevents ariboflavinosis in murine models

(2016) M. Juarez del Valle et al.   BRITISH JOURNAL OF NUTRITION

Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

(2016) Enes Dertli et al.   CARBOHYDRATE POLYMERS

Lactic acid fermentation as a tool for increasing the folate content of foods

(2016) Fabien Saubade et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Letter to the editor on ‘Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri, IJFM. 206:56–59’

(2016) Pekka Varmanen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture

(2016) Nam Su Oh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

(2016) Seiya Makino et al.   JOURNAL OF DAIRY SCIENCE

Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestionex vivo

(2016) A. Martinovic et al.   LETTERS IN APPLIED MICROBIOLOGY

γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice

(2016) Lin Chen et al.   Journal of Functional Foods

Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model

(2016) T.M. Marques et al.   Beneficial Microbes

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

(2016) Xue Han et al.   Biomed Research International

Encapsulated Lactococcus lactis with enhanced gastrointestinal survival for the development of folate enriched functional foods

(2015) Jayakumar Beena Divya et al.   BIORESOURCE TECHNOLOGY

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Incorporation of Propionibacteria in Fermented Milks as a Probiotic

(2015) M. Moslemi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota

(2015) Nuria Salazar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Regulatory categories of probiotics across the globe: A review representing existing and recommended categorization

(2015) A Baldi et al.   Indian Journal of Medical Microbiology

Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri

(2015) Qing Gu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract

(2015) J. Sosa-Castañeda et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

(2015) Y. Shan et al.   JOURNAL OF DAIRY SCIENCE

The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review

(2015) Alice B. Nongonierma et al.   Journal of Functional Foods

Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

(2015) V. Terán et al.   Journal of Functional Foods

Review of the roles of conjugated linoleic acid in health and disease

(2015) Bo Yang et al.   Journal of Functional Foods

Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

(2015) Juan L. Arqués et al.   Biomed Research International

Biocheese: A Food Probiotic Carrier

(2015) J. M. Castro et al.   Biomed Research International

Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

(2015) María Fernández et al.   Biomed Research International

Milk kefir: composition, microbial cultures, biological activities, and related products

(2015) Maria R. Prado et al.   Frontiers in Microbiology

Beneficial Microbes: The pharmacy in the gut

(2015) Daniel M. Linares et al.   Bioengineered

Overexpression and optimization of glutamate decarboxylase inLactobacillus plantarum Taj-Apis362 for high gamma-aminobutyric acid production

(2015) Naser Tajabadi et al.   Microbial Biotechnology

Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

(2014) Pasquale Russo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

(2014) Zeeshan Hafeez et al.   FOOD RESEARCH INTERNATIONAL

The administration of milk fermented by the probiotic Lactobacillus casei CRL 431 exerts an immunomodulatory effect against a breast tumour in a mouse model

(2014) Félix Aragón et al.   IMMUNOBIOLOGY

Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk

(2014) Jonathan Emiliano Laiño et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

(2013) Radhika Dhakal et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Lactobacillus acidophilus: Characterization of the Species and Application in Food Production

(2013) Nazia Anjum et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese

(2013) M.S. Mohan et al.   JOURNAL OF DAIRY SCIENCE

Production of c9,t11- and t10,c12-conjugated Linoleic Acids in Humans by Lactobacillus rhamnosus PL60

(2013) Kieun Lee   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria

(2013) Jonathan Emiliano Laiño et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements

(2013) Barbara Walther et al.   Advances in Nutrition

Contrasting effects of Bifidobacterium breve NCIMB 702258 and Bifidobacterium breve DPC 6330 on the composition of murine brain fatty acids and gut microbiota

(2012) Rebecca Wall et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Selection and design of lactic acid bacteria probiotic cultures

(2012) Giorgio Giraffa   ENGINEERING IN LIFE SCIENCES

Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

(2012) P.H.P. Prasanna et al.   FOOD RESEARCH INTERNATIONAL

The potential of bifidobacteria as a source of natural folate

(2012) M.R. D’Aimmo et al.   JOURNAL OF APPLIED MICROBIOLOGY

γ-Aminobutyric acid production by culturable bacteria from the human intestine

(2012) E. Barrett et al.   JOURNAL OF APPLIED MICROBIOLOGY

Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses

(2012) DERYA ONAL DARILMAZ et al.   JOURNAL OF FOOD PROTECTION

Bacteriocins — a viable alternative to antibiotics?

(2012) Paul D. Cotter et al.   NATURE REVIEWS MICROBIOLOGY

New Developments and Applications of Bacteriocins and Peptides in Foods

(2012) S. Mills et al.   Annual Review of Food Science and Technology

Immune Modulation Capability of Exopolysaccharides Synthesised by Lactic Acid Bacteria and Bifidobacteria

(2012) Claudio Hidalgo-Cantabrana et al.   Probiotics and Antimicrobial Proteins

Bacteriocin Production: a Probiotic Trait?

(2011) Alleson Dobson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cholesterol-lowering efficacy of a microencapsulated bile salt hydrolase-active Lactobacillus reuteri NCIMB 30242 yoghurt formulation in hypercholesterolaemic adults

(2011) Mitchell L. Jones et al.   BRITISH JOURNAL OF NUTRITION

Using heme as an energy boost for lactic acid bacteria

(2011) Delphine Lechardeur et al.   CURRENT OPINION IN BIOTECHNOLOGY

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

(2011) Reza Karimi et al.   Dairy Science & Technology

Selective enumeration of probiotic microorganisms in cheese

(2011) Reza Karimi et al.   FOOD MICROBIOLOGY

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

(2011) Bingjun Qian et al.   JOURNAL OF DAIRY RESEARCH

Evaluation of functional aspects of Lactobacillus fermentum CFR 2195 isolated from breast fed healthy infants’ fecal matter

(2011) Girishkumar Basavanna et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotics

(2010) N. T. Williams   AMERICAN JOURNAL OF HEALTH-SYSTEM PHARMACY

Lactic acid bacterial cell factories for gamma-aminobutyric acid

(2010) Haixing Li et al.   AMINO ACIDS

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of bioactive peptides in commercial Cheddar cheese

(2010) Stephanie Rae Pritchard et al.   FOOD RESEARCH INTERNATIONAL

Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir

(2010) Jessy Van Wyk et al.   INTERNATIONAL DAIRY JOURNAL

Invited review: Lactobacillus helveticus—A thermophilic dairy starter related to gut bacteria

(2010) L. Slattery et al.   JOURNAL OF DAIRY SCIENCE

Identification of Genetic Loci in Lactobacillus plantarum That Modulate the Immune Response of Dendritic Cells Using Comparative Genome Hybridization

(2010) Marjolein Meijerink et al.   PLoS One

Metabolic activity of the enteric microbiota influences the fatty acid composition of murine and porcine liver and adipose tissues

(2009) Rebecca Wall et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

(2009) Ana Carolina Rodrigues Florence et al.   Dairy Science & Technology

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Effects of probiotic bacteria and their genomic DNA on TH1/TH2-cytokine production by peripheral blood mononuclear cells (PBMCs) of healthy and allergic subjects

(2008) D GHADIMI et al.   IMMUNOBIOLOGY

Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis

(2008) Sabrina B. M. Corrêa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Live and Ultraviolet-Inactivated Lactobacillus Rhamnosus GG Decrease Flagellin-Induced Interleukin-8 Production in Caco-2 Cells

(2008) Mariela Lopez et al.   JOURNAL OF NUTRITION