In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

(2017) M.F.P. Domingos-Lopes et al.   FOOD MICROBIOLOGY

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species

(2017) Francisca Nayara Dantas Duarte et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The ameliorative effects of probiotic Lactobacillus fermentum strain RS-2 on alloxan induced diabetic rats

(2017) Narendra Kumar et al.   Journal of Functional Foods

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

(2016) Amene Nematollahi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Comparative studies on antibiotic resistance in Lactobacillus casei and Lactobacillus plantarum

(2015) Yuyu Shao et al.   FOOD CONTROL

Characterization and evaluation of lactic acid bacteria isolated from goat milk

(2015) Washington Luiz Gonçalves de Almeida Júnior et al.   FOOD CONTROL

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

(2015) Quênia Gramile Silva Meira et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

(2015) Soraya de Oliveira Sancho et al.   Journal of Chemistry

Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential

(2014) Karina Maria Olbrich dos Santos et al.   ANNALS OF MICROBIOLOGY

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

(2014) Karina Maria Olbrich dos Santos et al.   Dairy Science & Technology

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

(2014) Eunice Cassanego Ilha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Protective action of S-layer proteins from Lactobacillus paracasei M7 against Salmonella infection and mediated inhibition of Salmonella-induced apoptosis

(2014) Chaohui Xue et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessment of probiotic properties in lactic acid bacteria isolated from wine

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

Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush ( Viburnum opulus L.) fruit drink

(2014) Osman Sagdic et al.   FOOD RESEARCH INTERNATIONAL

Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis

(2013) Lisa Solieri et al.   FOOD MICROBIOLOGY

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

(2013) G. Landeta et al.   MEAT SCIENCE

Antibiotic resistance in probiotic bacteria

(2013) Miguel Gueimonde et al.   Frontiers in Microbiology

A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use

(2012) V. Gregoret 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 freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices

(2012) Sawaminee Nualkaekul et al.   FOOD RESEARCH INTERNATIONAL

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

(2012) M.I. Rincon-Delgadillo et al.   JOURNAL OF DAIRY SCIENCE

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

Effects of Pediococcus parvulus 2.6 and its exopolysaccharide on plasma cholesterol levels and inflammatory markers in mice

(2012) Cecilia Lindström et al.   AMB Express

Characterization of Intestinal Lactobacillus reuteri Strains as Potential Probiotics

(2012) Tejinder Pal Singh et al.   Probiotics and Antimicrobial Proteins

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of probiotic characteristics of newly isolated Lactobacillus spp.: Immune modulation and longevity

(2011) Jin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In Vitro Evaluation of Lactobacillus gasseri Strains of Infant Origin on Adhesion and Aggregation of Specific Pathogens

(2011) CELIA LUCIA FERREIRA et al.   JOURNAL OF FOOD PROTECTION

Functional properties of Lactobacillus strains isolated from kimchi

(2010) Heejae Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Safety evaluation of probiotic bifidobacteria by analysis of mucin degradation activity and translocation ability

(2009) Fumiaki Abe et al.   ANAEROBE

Association of Beta-Glucan Endogenous Production with Increased Stress Tolerance of Intestinal Lactobacilli

(2009) H. M. Stack et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

(2008) Elena Franciosi et al.   INTERNATIONAL DAIRY JOURNAL

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

(2008) Barbaros Özer et al.   INTERNATIONAL DAIRY JOURNAL