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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 > Lactobacillus paracasei subsp. paracasei × 25 items, grouped by Health and Pathology (view ungrouped items) animal and human health (7)    (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture (Click to View) Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 Bioresource technology (Click to View) Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice International journal of food microbiology (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) Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk International dairy journal (Click to View) Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101 International journal of food microbiology etiology (2)    (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied 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 pathological processes and conditions (1)    (Click to View) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk Dairy science and technology