Updates in the Metabolism of Lactic Acid Bacteria

The lactic acid bacteria: A literature survey

Carr, F. J., Chill, D., & Maida, N. (2002) · Critical Reviews in Microbiology · doi:10.1080/1040-840291046759 · Cited by 724 · see citing works

Peptidases and amino acid catabolism in lactic acid bacteria

Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630 · see citing works

Exopolysaccharides from lactic acid bacteria: perspectives and challenges

Welman, A. D., & Maddox, I. S. (2003) · Trends in biotechnology · doi:10.1016/s0167-7799(03)00107-0 · Cited by 523 · see citing works

Nucleotide metabolism and its control in lactic acid bacteria.

Kilstrup, M., Hammer, K., Jensen, P. R., & Martinussen, J. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.006 · Cited by 352 · see citing works

Genetics and Biotechnology of Lactic Acid Bacteria

Gasson, M. J., & de Vos, W. M. (1994) · Springer eBooks · doi:10.1007/978-94-011-1340-3 · Cited by 303 · see citing works

Multifunctional peptides encrypted in milk proteins

Meisel, H. (2004) · BioFactors · doi:10.1002/biof.552210111 · Cited by 287 · see citing works

ExploringLactobacillus plantarumGenome Diversity by Using Microarrays

Molenaar, D., Bringel, F., Schuren, F. H. J., de Vos, W. M., Siezen, R. J., & Kleerebezem, M. (2005) · Journal of Bacteriology · doi:10.1128/jb.187.17.6119-6127.2005 · Cited by 252 · see citing works

Respiration Capacity of the Fermenting Bacterium Lactococcus lactis and Its Positive Effects on Growth and Survival

Duwat, P., Sourice, S., Cesselin, B., Lamberet, G., Vido, K., Gaudu, P., Loir, Y. L., Violet, F., Loubière, P., & Gruss, A. (2001) · Journal of Bacteriology · doi:10.1128/jb.183.15.4509-4516.2001 · Cited by 245 · see citing works

Biogenic amine production by Lactobacillus

Arena, M. E., & de Nadra, M. C. M. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01223.x · Cited by 232 · see citing works

Genome Sequence of <i>Lactobacillus helveticus</i> , an Organism Distinguished by Selective Gene Loss and Insertion Sequence Element Expansion

Callanan, M., Kaleta, P., O'Callaghan, J., O'Sullivan, O., Jordan, K., McAuliffe, O., Sangrador-Vegas, A., Slattery, L., Fitzgerald, G. F., Beresford, T., et al. (2008) · Journal of Bacteriology · doi:10.1128/jb.01295-07 · Cited by 204 · see citing works

Conversion of Lactococcus lactis from homolactic to homoalanine fermentation through metabolic engineering

Pascal Hols, A., Kleerebezem, M., Schanck, A. N., Ferain, T., Hugenholtz, J., Delcour, J., & de Vos, W. M. (1999) · Nature Biotechnology · doi:10.1038/9902 · Cited by 192 · see citing works

Effects of pH, Temperature, Supplementation with Whey Protein Concentrate, and Adjunct Cultures on the Production of Exopolysaccharides by Streptococcus thermophilus 1275

Zisu, B., & Shah, N. P. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73944-7 · Cited by 175 · see citing works

Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization

Makras, L., Acker, G. V., & Vuyst, L. D. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.11.6531-6537.2005 · Cited by 158 · see citing works

Multi-domain, cell-envelope proteinases of lactic acid bacteria.

Siezen, R. J. (1999) · PubMed · Cited by 155 · see citing works

Modelling strategies for the industrial exploitation of lactic acid bacteria

Teusink, B., & Smid, E. J. (2005) · Nature Reviews Microbiology · doi:10.1038/nrmicro1319 · Cited by 152 · see citing works

Engineering metabolic highways in Lactococci and other lactic acid bacteria

de Vos, W. M., & Hugenholtz, J. (2003) · Trends in biotechnology · doi:10.1016/j.tibtech.2003.11.011 · Cited by 151 · see citing works

Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

Kieronczyk, A., Skeie, S. B., Langsrud, T., & Yvon, M. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.2.734-739.2003 · Cited by 151 · see citing works

Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids

Hélinck, S., Bars, D. L., Moreau, D., & Yvon, M. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.7.3855-3861.2004 · Cited by 132 · see citing works

Proteomic analysis of Lactococcus lactis, a lactic acid bacterium

Guillot, A., Gitton, C., Anglade, P., & Mistou, M. (2003) · PROTEOMICS · doi:10.1002/pmic.200390047 · Cited by 119 · see citing works

Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locus

Lucas, P., Blancato, V. S., Claisse, O., Magni, C., Lolkema, J. S., & Lonvaud‐Funel, A. (2007) · Microbiology · doi:10.1099/mic.0.2007/006320-0 · Cited by 115 · see citing works

Mechanism of Citrate Metabolism in Lactococcus lactis : Resistance against Lactate Toxicity at Low pH

Magni, C., de Mendoza, D., Konings, W. N., & Lolkema, J. S. (1999) · Journal of Bacteriology · doi:10.1128/jb.181.5.1451-1457.1999 · Cited by 97 · see citing works

The long and winding road from the research laboratory to industrial applications of lactic acid bacteria

Pedersen, M. B., Iversen, S. L., Sørensen, K. I., & Johansen, E. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.001 · Cited by 96 · see citing works

Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis

Bassit, N., Boquien, C., Picque, D., & Corrieu, G. (1993) · Applied and Environmental Microbiology · doi:10.1128/aem.59.6.1893-1897.1993 · Cited by 90 · see citing works

Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism

Bars, D. L., & Yvon, M. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03539.x · Cited by 88 · see citing works

Molecular and Functional Analyses of the metC Gene of Lactococcus lactis , Encoding Cystathionine β-Lyase

Fernández, M., van Doesburg, W., Rutten, G., Marugg, J. D., Alting, A. C., van Kranenburg, R., & Kuipers, O. P. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.1.42-48.2000 · Cited by 81 · see citing works

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0

Calderón‐Santoyo, M. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00140-x · Cited by 78 · see citing works

The Functional ccpA Gene Is Required for Carbon Catabolite Repression in Lactobacillus plantarum

Muscariello, L., Marasco, R., Felice, M. D., & Sacco, M. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.7.2903-2907.2001 · Cited by 75 · see citing works

The lactic acid bacterium as a cell factory for food ingredient production

Hugenholtz, J. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.11.015 · Cited by 73 · see citing works

The 2-Hydroxycarboxylate Transporter Family: Physiology, Structure, and Mechanism

Sobczak, I., & Lolkema, J. S. (2005) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.69.4.665-695.2005 · Cited by 71 · see citing works

13 C Nuclear Magnetic Resonance Studies of Citrate and Glucose Cometabolism by Lactococcus lactis

Ramos, A., JORDAN, K. N., Cogan, T. M., & Santos, H. (1994) · Applied and Environmental Microbiology · doi:10.1128/aem.60.6.1739-1748.1994 · Cited by 70 · see citing works

Processing of the lactococcal extracellular serine proteinase

Haandrikman, A. J., Meesters, R., Laan, H., Konings, W. N., Kok, J., & Venema, G. (1991) · Applied and Environmental Microbiology · doi:10.1128/aem.57.7.1899-1904.1991 · Cited by 63 · see citing works

Expression of the Xylulose 5-Phosphate Phosphoketolase Gene, xpkA , from Lactobacillus pentosus MD363 Is Induced by Sugars That Are Fermented via the Phosphoketolase Pathway and Is Repressed by Glucose Mediated by CcpA and the Mannose Phosphoenolpyruvate Phosphotransferase System

Posthuma, C. C., Bader, R., Engelmann, R., Postma, P. W., Hengstenberg, W., & Pouwels, P. H. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.2.831-837.2002 · Cited by 59 · see citing works

Differential Expression of Proteins and Genes in the Lag Phase of Lactococcus lactis subsp. lactis Grown in Synthetic Medium and Reconstituted Skim Milk

Larsen, N., Boyé, M., Siegumfeldt, H., & Jakobsen, M. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.72.2.1173-1179.2006 · Cited by 49 · see citing works

Cloning of the citrate permease gene of Lactococcus lactis subsp. lactis biovar diacetylactis and expression in Escherichia coli

Sesma, F. J. M., Gardiol, D., Holgado, A. P. D. R., & de Mendoza, D. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.7.2099-2103.1990 · Cited by 49 · see citing works

Regulation of Sugar Catabolism inLactococcus lactis

Kowalczyk, M., & Bardowski, J. K. (2007) · Critical Reviews in Microbiology · doi:10.1080/10408410601172164 · Cited by 43 · see citing works

Determination of the Domain of the <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> Cell Surface Proteinase PrtB Involved in Attachment to the Cell Wall after Heterologous Expression of the <i>prtB</i> Gene in <i>Lactococcus lactis</i>

Germond, J.-E., Delley, M., Gilbert, C., & Atlan, D. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.6.3377-3384.2003 · Cited by 36 · see citing works

Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese

Hickey, D. K., Kilcawley, K. N., Beresford, T. P. J., & Wilkinson, M. G. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060819h · Cited by 27 · see citing works

Lactic acid properties, applications and production: A review

Martinez, F. A. C., Balciunas, E. M., Salgado, J. M., Domínguez, J. M., Converti, A., & Oliveira, R. P. D. S. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.11.007 · Cited by 763 · see citing works

Review article: short chain fatty acids as potential therapeutic agents in human gastrointestinal and inflammatory disorders

Gill, P. A., van Zelm, M. C., Muir, J. G., & Gibson, P. R. (2018) · Alimentary Pharmacology &amp; Therapeutics · doi:10.1111/apt.14689 · Cited by 520 · see citing works

Role of lactic acid bacteria on the yogurt flavour: A review

Chen, C., Zhao, S., Hao, G., Yu, H., Tian, H., & Zhao, G. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1295988 · Cited by 428 · see citing works

Novel biotechnological applications of bacteriocins: A review

Balciunas, E. M., Castillo Martinez, F. A., Todorov, S. D., Franco, B. D. G. D. M., Converti, A., & Oliveira, R. P. D. S. (2013) · Food Control · doi:10.1016/j.foodcont.2012.11.025 · Cited by 392 · see citing works

Fermentation of plant‐based dairy alternatives by lactic acid bacteria

Harper, A. R., Dobson, R. C. J., Morris, V. K., & Moggré, G. (2022) · Microbial Biotechnology · doi:10.1111/1751-7915.14008 · Cited by 257 · see citing works

Lactobacillus helveticus: the proteolytic system

Griffiths, M. W., & Tellez, A. M. (2013) · Frontiers in Microbiology · doi:10.3389/fmicb.2013.00030 · Cited by 241 · see citing works

The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review

Özoğul, F., & Hamed, I. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2016.1277972 · Cited by 243 · see citing works

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

Sabo, S. D. S., Vitolo, M. I., Domínguez, J. M., & Oliveira, R. P. D. S. (2014) · Food Research International · doi:10.1016/j.foodres.2014.07.041 · Cited by 222 · see citing works

Advances in the genomics and metabolomics of dairy lactobacilli: A review

Stefanovic, E., Fitzgerald, G. F., & McAuliffe, O. E. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.08.009 · Cited by 151 · see citing works

Perbandingan Pengujian Aktivitas Antibakteri Starter Yogurt dengan Metode Difusi Sumuran dan Metode Difusi Cakram

Nurhayati, L. S., Yahdiyani, N., & Hidayatulloh, A. (2020) · Jurnal Teknologi Hasil Peternakan · doi:10.24198/jthp.v1i2.27537 · Cited by 123 · see citing works

Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements

Lim, Y. H., Foo, H. L., Loh, T. C., Mohamad, R., & Abdullah, N. (2019) · Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology · doi:10.1186/s40104-019-0323-z · Cited by 116 · see citing works

Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

Oliveira, R. P. D. S., Perego, P., de Oliveira, M. N., & Converti, A. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.06.005 · Cited by 116 · see citing works

Biotechnological and in situ food production of polyols by lactic acid bacteria

Ortiz, M. E., Bleckwedel, J., Raya, R. R., & Mozzi, F. (2013) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-013-4884-z · Cited by 109 · see citing works

Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., & Rosa, H. J. D. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.08.029 · Cited by 101 · see citing works

Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect

Oliveira, R. P. D. S., Perego, P., de Oliveira, M. N., & Converti, A. (2012) · Food Research International · doi:10.1016/j.foodres.2012.02.012 · Cited by 96 · see citing works

Technological properties of lactic acid bacteria isolated from raw cereal material

Salvucci, E., LeBlanc, J. G., & Pérez, G. (2016) · LWT · doi:10.1016/j.lwt.2016.02.043 · Cited by 92 · see citing works

Use of extracellular extracts of lactic acid bacteria and bifidobacteria for the inhibition of dermatological pathogen Staphylococcus aureus

Hor, Y.-Y., & Liong, M. T. (2014) · Dermatologica Sinica · doi:10.1016/j.dsi.2014.03.001 · Cited by 87 · see citing works

Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus

Oliveira, R. P. D. S., Perego, P., de Oliveira, M. N., & Converti, A. (2012) · LWT · doi:10.1016/j.lwt.2012.01.031 · Cited by 86 · see citing works

Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage

Ferreira, I. V. A., Melo, D. D. S., Menezes, A. G. T., Fonseca, H. C., de Assis, B. B. T., Ramos, C. L., Magnani, M., Dias, D. R., & Schwan, R. F. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111697 · Cited by 88 · see citing works

Lactic acid bacteria: what coffee industry should know?

Pereira, G. V. D. M., Vale, A. D. S., Neto, D. P. D. C., Muynarsk, E. S., Thomaz‐Soccol, V., & Soccol, C. R. (2019) · Current Opinion in Food Science · doi:10.1016/j.cofs.2019.07.004 · Cited by 84 · see citing works

Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

TSUDA, H. (2013) · InTech eBooks · doi:10.5772/50839 · Cited by 71 · see citing works

Synthesis of Lactose-Derived Nutraceuticals from Dairy Waste Whey—a Review

Nath, A., Verasztó, B., Basak, S., Koris, A., Kovács, Z., & Vatai, G. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1572-2 · Cited by 71 · see citing works

Dietary calcium phosphate strongly impacts gut microbiome changes elicited by inulin and galacto-oligosaccharides consumption

Führen, J., Schwalbe, M., Boekhorst, J., Rösch, C., Schols, H. A., & Kleerebezem, M. (2021) · Microbiome · doi:10.1186/s40168-021-01148-0 · Cited by 65 · see citing works

Lactic Acid Bacteria as Cell Factories for the Generation of Bioactive Peptides

Brown, L., Pingitore, E. V., Mozzi, F., Saavedra, L., Villegas, J. M., & Hebert, E. M. (2017) · Protein and Peptide Letters · doi:10.2174/0929866524666161123111333 · Cited by 62 · see citing works

High-throughput sequencing reveals the core gut microbiota of the mud crab (Scylla paramamosain) in different coastal regions of southern China

Wei, H., Wang, H., Tang, L., Mu, C., Ye, C., Chen, L., & Wang, C. (2019) · BMC Genomics · doi:10.1186/s12864-019-6219-7 · Cited by 58 · see citing works

Valorization of municipal organic waste into purified lactic acid

Thygesen, A., Tsapekos, P., Alvarado-Morales, M., & Angelidaki, İ. (2021) · Bioresource Technology · doi:10.1016/j.biortech.2021.125933 · Cited by 58 · see citing works

Exopolysaccharide and lactic acid bacteria: Perception, functionality and prospects

Bajpai, V. K., Rather, I. A., Majumder, R., Shukla, S., Aeron, A., Kim, K., Kang, S. C., Dubey, R. C., Maheshwari, D. K., Lim, J., et al. (2015) · Bangladesh Journal of Pharmacology · doi:10.3329/bjp.v11i1.23819 · Cited by 61 · see citing works

Potential of lactic acid bacteria from Pico cheese for starter culture development

Câmara, S., Dapkevicius, A., Riquelme, C., Elias, R., Silva, C., Malcata, F., & Dapkevicius, M. (2019) · Food Science and Technology International · doi:10.1177/1082013218823129 · Cited by 54 · see citing works

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

Ozturkoglu‐Budak, S., Akal, C., Buran, İ., & Yetişemiyen, A. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-16479 · Cited by 52 · see citing works

Gas release-based prescreening combined with reversed-phase HPLC quantitation for efficient selection of high-γ-aminobutyric acid (GABA)-producing lactic acid bacteria

Wu, Q., & Shah, N. P. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8808 · Cited by 49 · see citing works

High‐throughput sequencing reveals the core gut microbiome of Bar‐headed goose ( Anser indicus ) in different wintering areas in Tibet

Wang, W., Cao, J., Fang, Y., Wang, X., Zheng, S., Sharshov, K., & Li, L. (2016) · MicrobiologyOpen · doi:10.1002/mbo3.327 · Cited by 48 · see citing works

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria, O., Hadrami, E. M. E., Sameen, A., Sahar, A., Khan, S., Safarov, J. E., Sultanova, S., Leriche, F., & Aït‐Kaddour, A. (2020) · Foods · doi:10.3390/foods9111722 · Cited by 44 · see citing works

Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics

Sharma, H., Rassi, G. D. E., Lathrop, A., Dobreva, V., Belem, T., & Ramanathan, R. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105016 · Cited by 36 · see citing works

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs

Ua-Arak, T., Jakob, F., & Vogel, R. F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.04.009 · Cited by 43 · see citing works

Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds

Oliveira, P. M., Brosnan, B., Furey, A., Coffey, A., Zannini, E., & Arendt, E. K. (2014) · Food Control · doi:10.1016/j.foodcont.2014.07.004 · Cited by 42 · see citing works

Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

Souza, E. C., de Azevedo, P. O. D. S., Domínguez, J. M., Converti, A., & Oliveira, R. P. D. S. (2017) · CyTA - Journal of Food · doi:10.1080/19476337.2017.1306806 · Cited by 39 · see citing works

Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review

Maske, B. L., de Mello, A. F. M., Vale, A. D. S., Martin, J. G. P., Soares, D. L. D. O., Lindner, J. D. D., Soccol, C. R., & Pereira, G. V. D. M. (2023) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2023.110550 · Cited by 39 · see citing works

Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures

El-Fattah, A. M. A., Sakr, S. S., El-Dieb, S. M., & Elkashef, H. (2016) · Food Science and Biotechnology · doi:10.1007/s10068-016-0266-5 · Cited by 38 · see citing works

Metabolic Profiles of Carbohydrates in Streptococcus thermophilus During pH-Controlled Batch Fermentation

Liu, G., Qiao, Y., Zhang, Y., Leng, C., Chen, H., Sun, J., Fan, X., Li, A., & Feng, Z. G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01131 · Cited by 37 · see citing works

Isolation, identification and technological properties of lactic acid bacteria from raw cow milk

Karakas-Sen, A., & Karakaş, E. (2018) · Bioscience Journal · doi:10.14393/bj-v34n2a2018-34517 · Cited by 34 · see citing works

Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose

Delgado-Fernández, P., Corzo, N., Lizasoain, S., Olano, A., & Moreno, F. J. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.01.014 · Cited by 32 · see citing works

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın, M. B., Ferliarslan, I., & Akın, M. S. (2016) · Advances in Microbiology · doi:10.4236/aim.2016.614094 · Cited by 32 · see citing works

Delivery of Acetate to the Peripheral Blood after Consumption of Foods High in Short‐Chain Fatty Acids

Gill, P. A., Bogatyrev, A., van Zelm, M. C., Gibson, P. R., & Muir, J. G. (2020) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.202000953 · Cited by 28 · see citing works

INVESTIGATING ANTIBIOTIC ACTIVITY OF THE GENUS BACILLUS STRAINS AND PROPERTIES OF THEIR BACTERIOCINS IN ORDER TO DEVELOP NEXT-GENERATION PHARMACEUTICALS

Игоревна, З. М., Сухих, С. А., Babich, O., Носкова, С., Abrashina, A. A., & Prosekov, A. Y. (2016) · Foods and raw materials · doi:10.21179/2308-4057-2016-2-92-100 · Cited by 28 · see citing works

A Novel Glutamyl (Aspartyl)-Specific Aminopeptidase A from Lactobacillus delbrueckii with Promising Properties for Application

Stressler, T., Ewert, J., Merz, M., Funk, J., Claaßen, W., Lutz‐Wahl, S., Schmidt, H., Kühn, A., & Fischer, L. (2016) · PLoS ONE · doi:10.1371/journal.pone.0152139 · Cited by 28 · see citing works

Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus

Yu, J. Z., Song, Y., Ren, Y. N., Qing, Y., Liu, W., & Sun, Z. (2017) · BMC Microbiology · doi:10.1186/s12866-017-1120-5 · Cited by 27 · see citing works

Cross-linked enzyme aggregates (CLEAs) of PepX and PepN – production, partial characterization and application of combi-CLEAs for milk protein hydrolysis

Stressler, T., Ewert, J., EISELE, T. A., & Fischer, L. (2015) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2015.11.002 · Cited by 24 · see citing works

Marine bacterial extracellular polysaccharides: A review

(2016) · Journal of Coastal Life Medicine · doi:10.12980/jclm.5.2017j6-207 · Cited by 23 · see citing works

Anaerobic Probiotics: The Key Microbes for Human Health

Enshasy, H. A. E., Malik, K., Malek, R. A., Othman, N. Z., Elsayed, E. A., & Wadaan, M. A. (2015) · Advances in biochemical engineering, biotechnology · doi:10.1007/10_2015_5008 · Cited by 23 · see citing works

Updates on Metabolism in Lactic Acid Bacteria in Light of “Omic” Technologies

Kowalczyk, M., Mayo, B., Fernández, M., & Aleksandrzak‐Piekarczyk, T. (2015) · Wiley eBooks · doi:10.1002/9781118868386.ch1 · Cited by 25 · see citing works

Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

Ghanbari, M., & Jami, M. (2013) · InTech eBooks · doi:10.5772/50705 · Cited by 22 · see citing works

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

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Chemistry of Fruit Wines

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Optimized medium via statistical approach enhanced threonine production by Pediococcus pentosaceus TL-3 isolated from Malaysian food

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GlaR (YugA)—a novel RpiR‐family transcription activator of the Leloir pathway of galactose utilization in Lactococcus lactis IL 1403

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Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation

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Complete genome sequence of Leuconostoc suionicum DSM 20241T provides insights into its functional and metabolic features

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l-Lactic acid production from fructose by chitosan film-coated sodium alginate-polyvinyl alcohol immobilized Lactobacillus pentosus cells and its kinetic analysis

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Design and Operation of Fixed-Bed Bioreactors for Immobilized Bacterial Culture

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Characterization of Lactose Utilization and β-Galactosidase in Lactobacillus brevis KB290, the Hetero-Fermentative Lactic Acid Bacterium

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A fusion protein consisting of the exopeptidases PepN and PepX—production, characterization, and application

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Simple purification method for a recombinantly expressed native His-tag-free aminopeptidase A from Lactobacillus delbrueckii

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Volatile compounds, chemical and sensory properties of butters sold in Çanakkale

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ClaR—a novel key regulator of cellobiose and lactose metabolism in Lactococcus lactis IL1403

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Effect of prebiotic substances on growth, fatty acid profile and probiotic characteristics of Lactobacillus brevis NM101-1

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Phenotypic Identification of Lactic Acid Bacteria From Civet (Paradoxorus Hermaphroditus)

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Production of Functional Milk-Based Beverages

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Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods

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Chemical Profile and In Vitro Gut Microbiota Modulation of Wild Edible Mushroom Phallus atrovolvatus Fruiting Body at Different Maturity Stages

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Potential Applications of Zingiber officinale , Clitoria ternatea , and Coccinia grandis for Enhancing the Functionality of Set Yogurts

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Leveraging lactic acid bacteria biofilms and bioactive substances to counteract pathogenic biofilms in the dairy processing

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Thermal Processing: Canning and Aseptic Processing

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Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

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Natural Microflora of Different Types of Foods

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Lactose in Yogurt

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USING PROBIOTICS AND INULIN TO PROLONG FERMINTED DAIRY PRODUCTS SHELEF LIFE

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Isolation and identification ofPantoea agglomeransfrom the inflated bag with dried hop pellets stored under a modified atmosphere

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Lactic Acid Production from Fungal Machineries and Mechanism of PLA Synthesis: Application of AI-Based Technology for Improved Productivity

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Selection of Indigenous Lactic Acid Bacteria Strains to Enhance the Functional Properties of Fermented Opuntia sp. Fruit Juices

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Use of Synbiotics (Probiotics and Prebiotics) to Improve the Safety of Foods

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Improved biohydrogen production from lactic acid bacteria contaminating substrates by enriched hydrogen-producing consortium with lactate-fermentation pathway

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Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer.

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The Effect of Bacteriocin Isolated From Lactobacillus rhamnosus on Pseudomonas aeruginosa Lipopolysaccharides

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Technological characterization of lactic acid bacteria isolated from raw milk

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Identification of microorganisms in wet coffee fermentation Coffea arabica Var Catimor and Castillo in Jardín, Antioquia-Colombia, using culture-dependent methods

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Biological and functional properties of vine leaves

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Role of Prebiotic, Probiotic and Symbiotic Diets on Bacterial proliferation in Feed and Intestine of African (Clarias gariepinus) Catfish

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Fermentación de maíz de alta calidad proteica con Lactobacillus plantarum (CPQBA 087-11 DRM) aislado en Colombia de masas tradicionales fermentadas

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Evaluation of Fixed-Bed Cultures with Immobilized Lactococcus Lactis ssp. Lactis on Different Scales

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POTENTIAL OF LACTIC ACID BACTERIA FROM MOROCCAN GOAT’S MILK FOR STARTER CULTURE DEVELOPMENT

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Identification and Technological Characterisation of Lactic Acid Bacteria Iso-lated From Traditional Algerian Cheese “J ben”

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Effect of probiotic lactobacilli on protein hydrolysis, volatilomics, texture and sensory properties of buffalo yogurt: A comparative study

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Expression ofdarGene in Lactic Acid Bacteria and Effect on Metabolite Formation in Feta-Type Cheese Quality

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Health Benefits of Fermented Dairy Products

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BIOSINTESA FOLAT OLEH BAKTERI ASAM LAKTAT

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Investigation of the Development Possibilities of a Liquid Sourdough to be Used in the Production of Sourdough Bread

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THE ROLE OF BERRIES IN QUALITY AND SAFETY ENSURING OF GOAT’S AND COW’S MILK YOGHURT

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PROSPECÇÃO DE BACTÉRIAS LÁTICAS EM MATRIZ AMBIENTAL

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Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite

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Exploitation of Exopolysaccharides from Lactic Acid Bacteria

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Metabolic engineering of sugar catabolism in lactic acid bacteria

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Metabolism of Lactic Acid Bacteria

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Editorial: Lactic Acid Bacteria: Microbial Metabolism and Expanding Applications

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Microorganisms and Metabolism

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Metabolic Engineering of Lactic Acid Bacteria (LAB)

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