Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture

Evaluation of the probiotic characteristics and prophylactic potential of Weissella cibaria strains isolated from kimchi

(2019) Hyung-Seok Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bifidobacterium adolescentis is intrinsically resistant to antitubercular drugs

(2018) Dhanashree Lokesh et al.   Scientific Reports

Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture

(2017) Kraiyot Saelim et al.   Journal of Functional Foods

Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

(2016) Bei Zhang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities

(2016) Vijitra Luang-In et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi

(2015) Eun Ah Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitroevaluation of the mucin-adhesion ability and probiotic potential ofLactobacillus mucosaeLM1

(2014) V.D. Valeriano et al.   JOURNAL OF APPLIED MICROBIOLOGY

In vitro study of potentially probiotic lactic acid bacteria strains isolated from kimchi

(2013) Eun Hye Ryu et al.   ANNALS OF MICROBIOLOGY

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Probiotics, gut microbiota and health

(2013) M.-J. Butel   MEDECINE ET MALADIES INFECTIEUSES

Functionality and safety of lactic bacterial strains from Korean kimchi

(2012) Yosep Ji et al.   FOOD CONTROL

Assessment of antibiotic resistance of lactic acid bacteria in Chinese fermented foods

(2011) Lu Pan et al.   FOOD CONTROL

Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables

(2010) Nihat Karasu et al.   ANNALS OF MICROBIOLOGY

Functional properties of Lactobacillus strains isolated from kimchi

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

Cholesterol-Lowering Effects of Probiotics and Prebiotics: A Review of in Vivo and in Vitro Findings

(2010) Lay-Gaik Ooi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Assessment of Potential Probiotic and Starter Properties of Pediococcu spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)

(2010) Z. Nur Yuksekdag   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

(2009) Jyoti Prakash Tamang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY