1 Evaluation and Proteomic Analysis of Lead Adsorption by Lactic Acid Bacteria.

2 Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation.

3 Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.

4 Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.

5 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

6 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

7 Nanostructured silicon via metal assisted catalyzed etch (MACE): chemistry fundamentals and pattern engineering.

8 Dissemination and conservation of cadmium and arsenic resistance determinants in Listeria and other Gram-positive bacteria.

9 Bacterial diversity in Korean temple kimchi fermentation.

10 A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

11 Lactobacillus-fermented milk products attenuate bone loss in an experimental rat model of ovariectomy-induced post-menopausal primary osteoporosis.

12 lactic acid bacteria isolated from traditional cheese

13 effect of lactic acid bacteria isolated from fermented mustard on immunopotentiating activity

14 impact of lactic acid bacteria on conjugated linoleic acid content and atherogenic index of butter

15 from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix

16 beneficial effects of antioxidative lactic acid bacteria

17 effect of co-ingestion of collagen peptides with yogurt on blood absorption of short chain hydroxyproline peptides

18 performance and meat quality of local sheep administered with feed additive containing probiotic and organic mineral complex

19 abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

20 pengaruh penambahan tepung gaplek dan isolat bakteri asam laktat dari cairan rumen sapi po terhadap kualitas silase rumput gajah (pennisetum purpureum)

21 ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying [survival and viability of lactid acid bacteria probiotic during production of dried culture using freeze and spray drying methods]

22 fermentation-assisted extraction of isothiocyanates from brassica vegetable using box-behnken experimental design

23 effects of lactic acid bacteria isolated from fermented mustard on lowering cholesterol

24 characteristics, stability and antimicrobial activity of lactic acid bacteria (leuconostoc sp) isolated from broiler’s caecum during storage

25 quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

26 use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

27 fermente gidalardan İzole edİlen laktİk asİt bakterİlerİnİn antİfungal aktİvİtesİnİn belİrlenmesİ

28 food environments select microorganisms based on selfish energetic behavior

29 potential use of probiotics

30 production and quality of kefir cultured butter

31 isolasi dan identifikasi bakteri asam laktat dari cairan rumen sapi bali sebagai kandidat biopreservatif isolation and identification of acid lactic bacteria from bali cattle’s gastric fluid as a potential candidate of biopreservative

32 laktik asit bakterilerinde proteomik Çalışmalar

33 Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation

34 Characterization of horA and its flanking regions of Pediococcus damnosus ABBC478 and development of more specific and sensitive horA PCR method

35 Lactic acid bacteria - Promising technology for organophosphate degradation in food: A pilot study

36 Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria.

37 Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages

38 Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and Unwilted Leaf Silage with or without Lactic Acid Bacterial Inoculants.

39 A review on the lactic acid bacteria probiotic in the control of coccidiosis, campylobacteriosis, and salmonellosis in broiler chickens

40 Corrigendum to: Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum (International Journal of Food Sciences and Nutrition, (2019), 70, 1, (53-62), 10.1080/09637486.2018.1471590)

41 Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production

42 Development of cereal product containing γ-aminobutyric acid producing lactic acid bacteria using electrostatic spray technology

43 A NEW APPROACH FOR IMPROVEMENT OF THE METHODOLOGY TO IDENTIFY A TYPE OF INTERACTION OF LACTIC ACID BACTERIA IN CONSORTIUMS OF DIFFERENT STAGES OF CULTIVATION

44 Differential Proteomic Analysis of Lactic Acid Bacteria- O157:H7 Interaction and Its Contribution to Bioprotection Strategies in Meat.

45 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

46 Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products.

47 Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

48 Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent Isolated from a Fermented Sorghum-Millet Beverage.

49 Zinc Binding by Lactic Acid Bacteria

50 Cassava starch/carboxymethylcellulose edible films embedded with lactic acid bacteria to extend the shelf life of banana.

51 Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds

52 Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

53 characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of ecuadorian amazon

54 analysis of metabolic activity of lactic acid bacteria and yeast in model kefirs made from goat’s milk and mixtures of goat’s milk with mare’s milk based on changes in electrical conductivity and impedance

55 performance enhancement and immunity profile of broiler treated feed additive containing lactic acid bacteria and ganoderma lucidum

56 effect of different conditions of growth and storage on the cell counts of two lactic acid bacteria after spray drying in orange juice

57 selection and identification of lactic acid bacteria that inhibit yeast contaminants isolated from fermented plant beverages

58 effect of lactic acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage

59 characterization of probiotic fermented milk prepared by different inoculation size of mesophilic and thermophilic lactic acid bacteria

60 inhibition effect of lactic acid bacteria against food born pathogen, listeria monocytogenes

61 influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat uf cheeses during ripening

62 screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented thai foods

63 diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of tunisia

64 utilization probiotic lactic acid bacteria fish from waste faeces on ldl level blood broiler chickens strain lohmann

65 competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

66 characterization of lactic acid bacteria isolated from sumbawa mare milk

67 growth and antimicrobial activity of lactic acid bacteria from rumen fluid according to energy or nitrogen source crescimento e atividade antimicrobiana de bactérias ácido-láticas do líquido ruminal de acordo com a fonte de energia ou de compostos nitrogenados

68 lactic acid bacteria selection for biopreservation as a part of hurdle technology approach applied on seafood

69 nutritional properties and antinutritional factors of corn paste (kutukutu) fermented by different strains of lactic acid bacteria

70 Novel lactic acid bacteria isolated from the bumble bee gut: Convivina intestini gen. nov., sp. nov., Lactobacillus bombicola sp. nov., and Weissella bombi sp. nov.

71 Exopolysaccharides from lactic acid bacteria: structural analysis, molecular weight effect on immunomodulation

72 Dextrans produced by lactic acid bacteria exhibit antiviral and immunomodulatory activity against salmonid viruses

73 Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications

74 Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review

75 The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

76 Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

77 Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan

78 Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables

Keyword Connections

Journals

Research Groups

Bibliographies