Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

(2017) Menouar Nacef et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

(2017) Taliana Kênia Alves Bezerra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of lactic acid bacteria and the corresponding supernatant on the survival, growth performance, immune response and disease resistance of Litopenaeus vannamei

(2016) Yujie Sha et al.   AQUACULTURE

Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines

(2016) Karem Henríquez-Aedo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

(2016) Peijun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

(2016) Kunzes Angmo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro modulation of tumor necrosis factor α production in THP-1 cells by lactic acid bacteria isolated from healthy human infants

(2015) Boonyarut Ladda et al.   ANAEROBE

Characterization of Lactobacillus isolated from dairy samples for probiotic properties

(2015) Ashwani Kumar et al.   ANAEROBE

Characterization and evaluation of lactic acid bacteria isolated from goat milk

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

A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas

(2015) Despina Bozoudi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

(2015) A.M.O. Leite et al.   JOURNAL OF DAIRY SCIENCE

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

(2015) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium

(2015) Mina Kargozari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of new conserved and variable regions in the 16S rRNA gene of acetic acid bacteria and acetobacteraceae family

(2015) S. Chakravorty et al.   MOLECULAR BIOLOGY

Different effects of two newly-isolated probiotic Lactobacillus plantarum 15HN and Lactococcus lactis subsp. Lactis 44Lac strains from traditional dairy products on cancer cell lines

(2014) Babak Haghshenas et al.   ANAEROBE

Se metallomics during lactic fermentation of Se-enriched yogurt

(2014) María Palomo et al.   FOOD CHEMISTRY

Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms

(2014) Xin Lü et al.   FOOD CONTROL

Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

(2014) Giulia Tabanelli et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of lactobacilli with inhibitory effect on biofilm formation by pathogenic bacteria on stainless steel surfaces

(2014) Fatma Ait Ouali et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)

(2014) Jaesik Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy

(2014) Sara Federici et al.   MEAT SCIENCE

In vitro evaluation of the safety and probiotic properties of Lactobacilli isolated from chicken and calves

(2013) Dobroslava Bujnakova et al.   ANAEROBE

Isolation and characterization of faecal bifidobacteria and lactobacilli isolated from dogs and primates

(2013) Viola Strompfová et al.   ANAEROBE

Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish

(2013) Mahdi Ghanbari et al.   FOOD CONTROL

In vitro evaluation of the probiotic potential of Lactobacillus salivarius SMXD51

(2012) S. Messaoudi et al.   ANAEROBE

Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese

(2012) Aynur Ahmadova et al.   FOOD CONTROL

Isolation and characterization of probiotic strains for improving oral health

(2011) Montserrat Bosch et al.   ARCHIVES OF ORAL BIOLOGY

Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures

(2011) Stefano Schirru et al.   FOOD CONTROL

Spontaneous bacteriocin resistance in Listeria monocytogenes as a susceptibility screen for identifying different mechanisms of resistance and modes of action by bacteriocins of lactic acid bacteria

(2011) Sunita Macwana et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products

(2011) Ouissal Bourouni Chahad et al.   RESEARCH IN MICROBIOLOGY

Lactobacillus plantarum DSM 2648 is a potential probiotic that enhances intestinal barrier function

(2010) Rachel C. Anderson et al.   FEMS MICROBIOLOGY LETTERS

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

(2010) Svetoslav Dimitrov Todorov et al.   FOOD REVIEWS INTERNATIONAL

Probiotic properties ofLactobacillus salivariusand closely relatedLactobacillusspecies

(2010) BA Neville et al.   Future Microbiology

Molecular and probiotic characterization of bacteriocin-producing Enterococcus faecium strains isolated from nonfermented animal foods

(2009) S.V. Hosseini et al.   JOURNAL OF APPLIED MICROBIOLOGY

Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review

(2008) Smita Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Listeria monocytogenesandSalmonellaspp. in Raw Milk Produced in Brazil: Occurrence and Interference of Indigenous Microbiota in their Isolation and Development

(2008) L. A. Nero et al.   Zoonoses and Public Health