Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review

Response mechanisms to acid stress of acid-resistant bacteria and biotechnological applications in the food industry

(2022) Junnan Xu et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses

(2022) Ísis Meireles Mafaldo et al.   FOOD RESEARCH INTERNATIONAL

Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables

(2022) Ramona Iseppi et al.   Foods

Complete Genome Sequence of a Novel Lactobacillus paracasei TK1501 and Its Application in the Biosynthesis of Isoflavone Aglycones

(2022) Yufeng Xie et al.   Foods

Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature

(2021) Fan Hao et al.   Food and Bioprocess Technology

Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles

(2021) Jiajia Song et al.   FOOD CHEMISTRY

Role of milk and honey in the tolerance of lactobacilli to oxidative stress

(2021) Vanessa Moraes Ramalho Castro et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Evaluation of the effect of essential oil addition on the quality parameters and predicted shelf life of potato yogurt

(2021) Zuyan He et al.   JOURNAL OF FOOD PROTECTION

Visualization of probiotics via epifluorescence microscopy and fluorescence in situ hybridization (FISH)

(2021) Alexis L. Pasulka et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Specific bile salt hydrolase genes in Lactobacillus plantarum AR113 and relationship with bile salt resistance

(2021) Guangqiang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

(2021) Phoomjai Sornsenee et al.   Probiotics and Antimicrobial Proteins

Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry

(2021) S. Rodríguez-Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus

(2021) Wanshuang Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

(2021) Marek Kieliszek et al.   MOLECULES

Interactive Tree Of Life (iTOL) v5: an online tool for phylogenetic tree display and annotation

(2021) Ivica Letunic et al.   NUCLEIC ACIDS RESEARCH

Recent Advances in Lactic Acid Production by Lactic Acid Bacteria

(2021) Xuejiao Tian et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss

(2021) Maria Tereza Cratiú Moreira et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Improving the Acid Resistance of Tannase TanBLp (AB379685) from Lactobacillus plantarum ATCC14917T by Site-Specific Mutagenesis

(2021) Hu Pan et al.   INDIAN JOURNAL OF MICROBIOLOGY

Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community

(2021) Shuxin Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics Lactobacillus rhamnosus GG ATCC53103 and Lactobacillus plantarum JL01 induce cytokine alterations by the production of TCDA, DHA, and succinic and palmitic acids, and enhance immunity of weaned piglets

(2021) Tingting Geng et al.   RESEARCH IN VETERINARY SCIENCE

Viability of Lactobacillus plantarum TISTR 2083 in Protectant during Low-Temperature Drying and Storage

(2021) Abdullah Al Mamun et al.   Sains Malaysiana

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

(2021) Priscilla Magro Reque et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

(2021) Carlos Luz et al.   Journal of Functional Foods

Amino Acids, Solubility, Bulk Density and Water Holding Capacity of Novel Freeze-Dried Cow’s Skimmed Milk Fermented with Potential Probiotic Lactobacillus plantarum Bu-Eg5 and Lactobacillus rhamnosus Bu-Eg6

(2021) Ahmed M. Hameed et al.   Arabian Journal of Chemistry

Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390

(2021) Lingying Meng et al.   Food Bioscience

Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution

(2021) Mengzhen Han et al.   Food Bioscience

Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2

(2021) Louella Concepta Goveas et al.   Biocatalysis and Agricultural Biotechnology

Genome shuffling for phenotypic improvement of industrial strains through recursive protoplast fusion technology

(2021) Ravichandra Hospet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

(2021) Mengzhou Zhou et al.   FOOD CHEMISTRY

Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

(2021) Jingui Liu et al.   FOOD CHEMISTRY

Genome shuffling of Lactobacillus plantarum 163 enhanced antibacterial activity and usefulness in preserving orange juice

(2021) J. Sun et al.   LETTERS IN APPLIED MICROBIOLOGY

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

(2021) Amal Bakr Shori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed

(2021) Suwapat Kittibunchakul et al.   Journal of Functional Foods

Lactobacillus casei JY300-8 generated by 12C6+ beams mutagenesis inhibits tumor progression by modulating the gut microbiota in mice

(2021) Fuqiang Xu et al.   Journal of Functional Foods

Seafood infusion broths as novel sources to produce organic acids using selected lactic acid bacteria strains

(2021) Fatih Ozogul et al.   Food Bioscience

Lactobacillus casei and Epidermal Growth Factor Prevent Osmotic Stress-Induced Tight Junction Disruption in Caco-2 Cell Monolayers

(2021) Geetha Samak et al.   Cells

Effect of Three Types of Drying on the Viability of Lactic Acid Bacteria in Foam-Mat Dried Yogurt

(2021) Claudia Gallardo-Rivera et al.   Processes

Milk Production and Quality of Lactating Yak Fed Oat Silage Prepared with a Low-Temperature-Tolerant Lactic Acid Bacteria Inoculant

(2021) Mingming Zhu et al.   Foods

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

(2020) Julia Szutowska   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High-Throughput Screening Technology in Industrial Biotechnology

(2020) Weizhu Zeng et al.   TRENDS IN BIOTECHNOLOGY

Assessment of the heavy metal bioremediation efficiency of the novel marine lactic acid bacterium, Lactobacillus plantarum MF042018

(2020) Fatma A. Ameen et al.   Scientific Reports

Whole-Genome Sequencing of Lactobacillus helveticus D75 and D76 Confirms Safety and Probiotic Potential

(2020) Vyacheslav Toropov et al.   Microorganisms

Adhesion, anti-adhesion and aggregation properties relating to surface charges of selected Lactobacillus strains: study in Caco-2 and H357 cells

(2020) Benchamat Sophatha et al.   ARCHIVES OF MICROBIOLOGY

Evaluating the Cryoprotective Encapsulation of the Lactic Acid Bacteria in Simulated Gastrointestinal Conditions

(2020) Trung Hau Nguyen et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Design of PCR assays to specifically detect and identify 37 Lactobacillus species in a single 96 well plate

(2020) Eiseul Kim et al.   BMC MICROBIOLOGY

Using Various Approaches of Design of Experiments for High Cell Density Production of the Functionally Probiotic Lactobacillus plantarum Strain RPR42 in a Cane Molasses-based Medium

(2020) Moslem Papizadeh et al.   CURRENT MICROBIOLOGY

Molecular Routes to Specific Identification of the Lactobacillus Casei Group at the Species, Subspecies and Strain Level

(2020) Piotr Jarocki et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Antimicrobial activity of Lactobacillus fermentum TcUESC01 against Streptococcus mutans UA159

(2020) Jeisa Zielle de Souza Rodrigues et al.   MICROBIAL PATHOGENESIS

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

(2020) Edoardo Pasolli et al.   Nature Communications

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

(2020) Paulina Markowiak-Kopeć et al.   Nutrients

Improving Risk Assessment in the European Food Safety Authority: Lessons From the European Medicines Agency

(2020) Sevasti Chatzopoulou et al.   Frontiers in Plant Science

Safety Aspects of Genetically Modified Lactic Acid Bacteria

(2020) Tina Vida Plavec et al.   Microorganisms

Exploring fermentation strategies for enhanced lactic acid production with polyvinyl alcohol-immobilized Lactobacillus plantarum 23 using microalgae as feedstock

(2020) Po-Ting Chen et al.   BIORESOURCE TECHNOLOGY

Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells

(2020) Diana Rocha-Mendoza et al.   JOURNAL OF DAIRY SCIENCE

Effects of buffer salts on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 based on transcriptome and proteome analyses

(2020) E Jingjing et al.   FOOD CHEMISTRY

Cefiderocol Antimicrobial Susceptibility Testing against Multidrug-Resistant Gram-negative Bacilli: A Comparison of Disk Diffusion to Broth Microdilution

(2020) C. Paul Morris et al.   JOURNAL OF CLINICAL MICROBIOLOGY

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

(2020) Saber Amiri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The accuracy of four commercial broth microdilution tests in the determination of the minimum inhibitory concentration of colistin

(2020) Erlangga Yusuf et al.   Annals of Clinical Microbiology and Antimicrobials

Potential mechanisms underlying the ameliorative effect of Lactobacillus paracasei FZU103 on the lipid metabolism in hyperlipidemic mice fed a high-fat diet

(2020) Xu-Cong Lv et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus acidophilus attenuates toxin production by Vibrio cholerae and shigella dysenteriae following intestinal epithelial cells infection

(2020) Shabnam Zeighamy Alamdary et al.   MICROBIAL PATHOGENESIS

Metabolic engineering coupled with adaptive evolution strategies for the efficient production of high-quality L-lactic acid by Lactobacillus paracasei

(2020) Xiwei Tian et al.   BIORESOURCE TECHNOLOGY

A comparison of FIL-IDF/EFFCA Inventory of microbial food cultures and Efsa biohazard qualified presumption of safety

(2019) F Bourdichon et al.   FEMS MICROBIOLOGY LETTERS

Spray freeze drying: Emerging applications in drug delivery

(2019) D.A. Vishali et al.   JOURNAL OF CONTROLLED RELEASE

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Antimicrobial Activity of Lactobacillus Species Against Carbapenem-Resistant Enterobacteriaceae

(2019) Chi-Chung Chen et al.   Frontiers in Microbiology

In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

(2019) Aarti A. Boricha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia

(2019) Talib et al.   MOLECULES

The relationship between the structural characteristics of lactobacilli-EPS and its ability to induce apoptosis in colon cancer cells in vitro

(2019) Ummugulsum Tukenmez et al.   Scientific Reports

Lactobacillus fermentum species ameliorate dextran sulfate sodium-induced colitis by regulating the immune response and altering gut microbiota

(2019) You Jin Jang et al.   Gut Microbes

Antibiotic Resistance of LACTOBACILLUS Strains

(2019) Elizaveta A. Anisimova et al.   CURRENT MICROBIOLOGY

Shelf-life extension of freeze-dried Lactobacillus brevis WiKim0069 using supercooling pretreatment

(2019) In Seong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-density cultivation of Lactobacillus and Bifidobacterium using an automatic feedback feeding method

(2019) Shumao Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomic profiling of oxalate-degrading probiotic Lactobacillus acidophilus and Lactobacillus gasseri

(2019) Casey A. Chamberlain et al.   PLoS One

Complete Genome Sequencing and Comparative Genome Characterization of Lactobacillus johnsonii ZLJ010, a Potential Probiotic With Health-Promoting Properties

(2019) Wei Zhang et al.   Frontiers in Genetics

Effect of Lactobacillus plantarum expressing multifunctional glycoside hydrolases on the characteristics of alfalfa silage

(2019) Jingui Guo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of potato fiber on survival of Lactobacillus species at simulated gastric conditions and composition of the gut microbiota in vitro

(2019) Nadja Larsen et al.   FOOD RESEARCH INTERNATIONAL

Suppression of lactate production in fed-batch culture of some lactic acid bacteria with sucrose as the carbon source

(2019) Mio Kawai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Increased survival of Lactobacillus rhamnosus ATCC 7469 in guava juices with simulated gastrointestinal conditions during refrigerated storage

(2019) Raíssa Andrade et al.   Food Bioscience

Transcriptional analysis of galactomannooligosaccharides utilization by Lactobacillus plantarum WCFS1

(2019) Deepesh Panwar et al.   FOOD MICROBIOLOGY

Free lactic acid production under acidic conditions by lactic acid bacteria strains: challenges and future prospects

(2018) Mamata Singhvi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enhanced production of l -lactic acid by Lactobacillus thermophilus SRZ50 mutant generated by high-linear energy transfer heavy ion mutagenesis

(2018) Ai-lian Jiang et al.   ENGINEERING IN LIFE SCIENCES

Effects of fermented milk treatment on microbial population and metabolomic outcomes in a three-stage semi-continuous culture system

(2018) Kwang Hyun Cha et al.   FOOD CHEMISTRY

The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

(2018) Nadja Larsen et al.   FOOD MICROBIOLOGY

Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

(2018) Xiaoxing Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction

(2018) Jasmine Kaur et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

(2018) Ana Guimarães et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

(2018) Jin Hwan Lee et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

(2018) Amal Bakr Shori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum

(2018) Yunyun Jiang et al.   Journal of Functional Foods

Anticancer potential against cervix cancer (HeLa) cell line of probiotic Lactobacillus casei and Lactobacillus paracasei strains isolated from human breast milk

(2018) Muhammad Shahid Riaz Rajoka et al.   Food & Function

In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives

(2018) Barbara Guantario et al.   Frontiers in Microbiology

Exploring cellular fatty acid composition and intracellular metabolites of osmotic-tolerant mutant Lactobacillus paracasei NCBIO-M2 for highly efficient lactic acid production with high initial glucose concentration

(2018) Xiwei Tian et al.   JOURNAL OF BIOTECHNOLOGY

Investigate the cross-flow flat-plate photobioreactor for high-density culture of microalgae

(2018) Luhaibo Zhao et al.   Asia-Pacific Journal of Chemical Engineering

Bacteriocin production of the probiotic Lactobacillus acidophilus KS400

(2018) C. Gaspar et al.   AMB Express

Oligosaccharides as co-encapsulating agents: effect on oral Lactobacillus fermentum survival in a simulated gastrointestinal tract

(2018) Ning Liao et al.   BIOTECHNOLOGY LETTERS

Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?

(2018) Natalia Brizuela et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet

(2018) Hadi Maleki Kakelar et al.   FOOD CHEMISTRY

Lactobacillus paracasei ssp. paracasei YBJ01 reduced d-galactose–induced oxidation in male Kuming mice

(2018) Huayi Suo et al.   JOURNAL OF DAIRY SCIENCE

Effects of Probiotic Lactobacillus acidophilus Strain INMIA 9602 Er 317/402 and Putative Probiotic Lactobacilli on DNA Damages in the Small Intestine of Wistar Rats In Vivo

(2018) Astghik Z. Pepoyan et al.   Probiotics and Antimicrobial Proteins

Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

(2018) Solvej Siedler et al.   CURRENT OPINION IN BIOTECHNOLOGY

Characterization of extracellular vitamin B 12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

(2017) Ping Li et al.   FOOD CHEMISTRY

N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake

(2017) Fangda Sun et al.   FOOD CONTROL

Characterization and antibacterial activity of a novel exopolysaccharide produced by Lactobacillus kefiranofaciens DN1 isolated from kefir

(2017) Dana Jeong et al.   FOOD CONTROL

Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR

(2017) Huanyi Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

(2017) Cristiana Garofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

(2017) T. Zotta et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evaluating metabolic response to light exposure in Lactobacillus species via targeted metabolic profiling

(2017) Mengyang Xu et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey

(2017) Yongtao Fei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak , a fermented fish product of North-East India

(2017) Chirom Aarti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

(2017) A.T. Adesulu-Dahunsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

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

Probiotic Properties and Cellular Antioxidant Activity of Lactobacillus plantarum MA2 Isolated from Tibetan Kefir Grains

(2017) Wei Tang et al.   Probiotics and Antimicrobial Proteins

Aciduric Strains of Lactobacillus reuteri and Lactobacillus rhamnosus, Isolated from Human Feces, Have Strong Adhesion and Aggregation Properties

(2017) Kyle B. Klopper et al.   Probiotics and Antimicrobial Proteins

Strain-Specific Features of Extracellular Polysaccharides and Their Impact on Lactobacillus plantarum-Host Interactions

(2016) I-Chiao Lee et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Influence of osmotic stress on the profile and gene expression of surface layer proteins in Lactobacillus acidophilus ATCC 4356

(2016) María Mercedes Palomino et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nisin production in realkalized fed-batch cultures in whey with feeding with lactose- or glucose-containing substrates

(2016) Mónica Costas Malvido et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Probiotics: definition, scope and mechanisms of action

(2016) Gregor Reid   BEST PRACTICE & RESEARCH IN CLINICAL GASTROENTEROLOGY

High-throughput system for screening of high l-lactic acid-productivity strains in deep-well microtiter plates

(2016) Xiangyun Lv et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

High-titer lactic acid production by Lactobacillus pentosus FL0421 from corn stover using fed-batch simultaneous saccharification and fermentation

(2016) Jinlong Hu et al.   BIORESOURCE TECHNOLOGY

Isolation and Identification ofLactobacillus plantarumfrom Vegetable Samples

(2016) Priti Khemariya et al.   FOOD BIOTECHNOLOGY

Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough

(2016) Josefina M. Villegas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution

(2016) Karol Fijałkowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum X1 with α-glucosidase inhibitory activity ameliorates type 2 diabetes in mice

(2016) Xiangfei Li et al.   RSC Advances

Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro

(2016) L. Zavala et al.   Beneficial Microbes

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

(2016) Estefânia F. Garcia et al.   Frontiers in Microbiology

Lactobacilli Interfere with Streptococcus pyogenes Hemolytic Activity and Adherence to Host Epithelial Cells

(2016) Sunil D. Saroj et al.   Frontiers in Microbiology

HIV-induced immunosuppression is associated with colonization of the proximal gut by environmental bacteria

(2015) Liying Yang et al.   AIDS

The Role of Probiotics in Prevention and Treatment for Patients with Allergic Rhinitis: A Systematic Review

(2015) Yi Peng et al.   American Journal of Rhinology & Allergy

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

(2015) Amit Kumar Rai et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolutionary engineering to enhance starter culture performance in food fermentations

(2015) Herwig Bachmann et al.   CURRENT OPINION IN BIOTECHNOLOGY

Effect of pH in the survival of Lactobacillus salivarius strain UCO_979C wild type and the pH acid acclimated variant

(2015) Enrique Sanhueza et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

A one-step PCR-based method for specific identification of 10 common lactic acid bacteria and Bifidobacterium in fermented milk

(2015) Wenwei Lu et al.   INTERNATIONAL DAIRY JOURNAL

Assessment of the in vitro antimicrobial activity of Lactobacillus species for identifying new potential antibiotics

(2015) Grégory Dubourg et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers

(2015) Alex Galanis et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations

(2015) María Esteban-Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

(2015) G. Crispín-Isidro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Disentangling type 2 diabetes and metformin treatment signatures in the human gut microbiota

(2015) Kristoffer Forslund et al.   NATURE

A catalog of the mouse gut metagenome

(2015) Liang Xiao et al.   NATURE BIOTECHNOLOGY

Probiotics inHelicobacter pylorieradication therapy: A systematic review and meta-analysis

(2015) Min-Min Zhang   WORLD JOURNAL OF GASTROENTEROLOGY

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

(2014) Eunice Cassanego Ilha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Probiotics on Blood Pressure

(2014) Saman Khalesi et al.   HYPERTENSION

Proteolytic activity of Lactobacillus strains on soybean proteins

(2014) Laura Aguirre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Precision genome engineering in lactic acid bacteria

(2014) Jan Peter van Pijkeren et al.   Microbial Cell Factories

Antimutagenic and Anticancer Effects of Lactic Acid Bacteria Isolated From Tarhana Through Ames Test and Phylogenetic Analysis By 16S rDNA

(2014) Maryam Abbas Ahmadi et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Transposon Mutagenesis of Probiotic Lactobacillus casei Identifies asnH, an Asparagine Synthetase Gene Involved in Its Immune-Activating Capacity

(2014) Masahiro Ito et al.   PLoS One

Metabolic engineering as a tool for enhanced lactic acid production

(2014) Bikram P. Upadhyaya et al.   TRENDS IN BIOTECHNOLOGY

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

(2013) G. Perpetuini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Stress Responses in ProbioticLactobacillus casei

(2013) Marzieh Hosseini Nezhad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Adhesion properties of potentially probiotic Lactobacillus kefiri to gastrointestinal mucus

(2013) Paula Carasi et al.   JOURNAL OF DAIRY RESEARCH

Aggregation and adhesion properties of 22 Lactobacillus strains

(2013) Yanfeng Tuo et al.   JOURNAL OF DAIRY SCIENCE

Gut metagenome in European women with normal, impaired and diabetic glucose control

(2013) Fredrik H. Karlsson et al.   NATURE

Screening of Lactobacillus rhamnosus strains mutated by microwave irradiation for increased lactic acid production

(2012) Hailong Lin et al.   African Journal of Microbiology Research

Dialysis shake flask for effective screening in fed-batch mode

(2012) Cornelia Bähr et al.   BIOCHEMICAL ENGINEERING JOURNAL

Improved acid tolerance of Lactobacillus pentosus by error-prone whole genome amplification

(2012) Lidan Ye et al.   BIORESOURCE TECHNOLOGY

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

(2012) Maryam Moslehishad et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88

(2012) Li Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

METABOLIC ENGINEERING OF LACTIC ACID BACTERIA FOR THE PRODUCTION OF INDUSTRIALLY IMPORTANT COMPOUNDS

(2012) Maria Papagianni   Computational and Structural Biotechnology Journal

Bacterial biogeography of the human digestive tract

(2011) Jennifer C. Stearns et al.   Scientific Reports

Use of PCR primers and probes based on the 23S rRNA and internal transcription spacer (ITS) gene sequence for the detection and enumerization of Lactobacillus acidophilus and Lactobacillus plantarum in feed supplements

(2010) Cheng-Chih Tsai et al.   ANAEROBE

Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

(2010) L.C. Allgeyer et al.   JOURNAL OF DAIRY SCIENCE

Strain improvement of Lactobacillus lactis for d-lactic acid production

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