Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations

Human-derived probiotic Lactobacillus reuteri strains differentially reduce intestinal inflammation

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Perspectives of engineering lactic acid bacteria for biotechnological polyol production

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Biotechnological production of mannitol and its applications

(2010) Badal C. Saha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

(2010) Nuha M.K. Yousif et al.   FOOD MICROBIOLOGY

ProbioticLactobacillus reuteriAmeliorates Disease Due to EnterohemorrhagicEscherichia coliin Germfree Mice

(2010) Kathryn A. Eaton et al.   INFECTION AND IMMUNITY

Development of starter culture for improved processing of Lafun, an African fermented cassava food product

(2010) S.W. Padonou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

(2010) Florbela Carvalheiro et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

The microbiota of Lafun, an African traditional cassava food product

(2009) Sègla Wilfrid Padonou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The lactic acid bacterium as a cell factory for food ingredient production

(2007) Jeroen Hugenholtz   INTERNATIONAL DAIRY JOURNAL

Purification and Characterization of a Novel Mannitol Dehydrogenase from Lactobacillus intermedius

(2004) Badal C. Saha   BIOTECHNOLOGY PROGRESS