Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food

In vitro probiotic characterization of Lactobacillus casei isolated from marine samples

(2016) Palashpriya Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

(2016) Kang Wook Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM)

(2016) Alireza Vasiee et al.   MICROBIAL PATHOGENESIS

Importance of Molecular Methods to Determine Whether a Probiotic is the Source of Lactobacillus Bacteremia

(2016) Alla Aroutcheva et al.   Probiotics and Antimicrobial Proteins

Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis

(2015) Mansour Saeedi et al.   JOURNAL OF FOOD SAFETY

In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria from the Gut of Labeo rohita and Catla catla

(2015) Tapasa Kumar Sahoo et al.   Probiotics and Antimicrobial Proteins

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

Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese

(2014) Seyed Mohammad Bagher Hashemi et al.   Probiotics and Antimicrobial Proteins

Comparison of phenotypic and molecular tests to identify lactic acid bacteria

(2013) Paula Mendonça Moraes et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Newly Isolated Lactic Acid Bacteria with Probiotic Features for Potential Application in Food Industry

(2012) Jayakumar Beena Divya et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

(2011) Mohammad Reza Edalatian et al.   Dairy Science & Technology

Selective enumeration of probiotic microorganisms in cheese

(2011) Reza Karimi et al.   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

ANTIMICROBIAL SUSCEPTIBILITY PATTERNS OF LAB ISOLATED FROM WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE

(2010) KETEMA BACHA et al.   JOURNAL OF FOOD SAFETY

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

(2009) Ilkin Yucel Sengun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

(2009) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus phylogenomics - towards a reclassification of the genus

(2008) M. J. Claesson et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Characterization of probiotic carnobacteria isolated from rainbow trout (Oncorhynchus mykiss) intestine

(2008) D.-H. Kim et al.   LETTERS IN APPLIED MICROBIOLOGY