Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo

Dietary fibers, prebiotics, and exopolysaccharides produced by lactic acid bacteria: potential health benefits with special regard to cholesterol-lowering effects

(2018) E. Korcz et al.   Food & Function

Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

(2017) Sung-Ho Son et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

(2017) H. Hadaegh et al.   JOURNAL OF FOOD QUALITY

Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk

(2017) Muhammad Shahid Riaz Rajoka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Properties of Probiotic Bacteria

(2017) Yang Wang et al.   Nutrients

Selection and evaluation of functional characteristics of autochthonous lactic acid bacteria isolated from traditional fermented stinky bean (Sataw-Dong)

(2016) Krittanon Jampaphaeng et al.   ANNALS OF MICROBIOLOGY

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

(2016) Anila Kumari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

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

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

(2016) Mduduzi Paul Mokoena et al.   Food & Nutrition Research

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

(2016) Xia Xiudong et al.   PeerJ

Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats

(2016) Goitsemang Makete et al.   Probiotics and Antimicrobial Proteins

In vitro evaluation of adhesion and aggregation abilities of four potential probiotic strains isolated from guppy (Poecilia reticulata)

(2013) Aparna Balakrishna   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Cholesterol-Lowering Probiotics as Potential Biotherapeutics for Metabolic Diseases

(2012) Manoj Kumar et al.   Experimental Diabetes Research

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

(2011) Williams Turpin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs

(2009) A.N. Wang et al.   JOURNAL OF APPLIED MICROBIOLOGY