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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Identification of a Putative Operon Involved in Fructooligosaccharide Utilization by Lactobacillus paracasei | | Applied and environmental microbiology AEM |
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| Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity | | European food research and technology |
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| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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| The effect of probiotics on faecal microbiota and genotoxic activity of faecal water in patients with atopic dermatitis: A randomized, placebo-controlled study | | Clinical nutrition |
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| Bacterial diversity of traditional Fossa (pit) cheese and its ripening environment | | International dairy journal |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine | | International journal of food microbiology |
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| Functional Analysis of the Fructooligosaccharide Utilization Operon in Lactobacillus paracasei 1195 | | Applied and environmental microbiology AEM |
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| Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli | | European food research and technology |
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| Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry | | International journal of food microbiology |
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| Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt | | International dairy journal |
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| Functionality of the S-layer proteins from Lactobacillus in the competitive against enteropathogens infection | | European food research and technology |
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| In vitro assessment of immunomodulating activity of the two Lactobacillus strains isolated from traditional fermented milk | | World journal of microbiology and biotechnology |
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| 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 |
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| Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses | | International journal of food microbiology |
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| Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli | | International dairy journal |
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| Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids | | Food microbiology |
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| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria | | Food microbiology |
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| Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages | | Meat science |
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| Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening | | International journal of food microbiology |
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| Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses | | European food research and technology |
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| Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis | | Food research international |
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| Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC | | Food chemistry |
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| Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk | | International journal of food microbiology |
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| Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk | | International dairy journal |
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| 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 |
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| Anhydrobiotics: The challenges of drying probiotic cultures | | Food chemistry |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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