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These terms define your current search. Click the × to remove a term. Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria > Firmicutes > Bacillus/Clostridium group > Bacillus/Lactobacillus/Streptococcus group > Lactobacillaceae > Lactobacillus > Lactobacillus paracasei × 89 items, grouped by Geographical Locations (view ungrouped items) Africa (1)    (Click to View) Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks International journal of food microbiology Asia (4)    (Click to View) A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam International journal of food microbiology (Click to View) Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products Antonie van Leeuwenhoek (Click to View) In vitro assessment of immunomodulating activity of the two Lactobacillus strains isolated from traditional fermented milk World journal of microbiology and biotechnology (Click to View) Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses European food research and technology Europe (3)    (Click to View) Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora Journal of dairy research (Click to View) Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity Food chemistry (Click to View) Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses Journal of dairy research Mediterranean Islands (1)    (Click to View) Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk International dairy journal