The Genera of Lactic Acid Bacteria

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852 · see citing works

Comparative genomics of the lactic acid bacteria.

Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., et al. (2006) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0607117103 · Cited by 1,391 · see citing works

Food fermentations: Role of microorganisms in food production and preservation

Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052 · see citing works

Antibiotic resistance in food lactic acid bacteria—a review

Mathur, S., & Singh, R. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.03.008 · Cited by 754 · see citing works

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

Bacteriocins from lactic acid bacteria: Production, purification, and food applications

De Vuyst, L., & Leroy, F. (2007) · Microbial Physiology · doi:10.1159/000104752 · Cited by 708 · see citing works

Fate, activity, and impact of ingested bacteria within the human gut microbiota

Derrien, M., & van Hylckama Vlieg, J. E. T. (2015) · Trends in Microbiology · doi:10.1016/j.tim.2015.03.002 · Cited by 605 · see citing works

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

Sun, Z., Harris, H. M. B., McCann, A., Guo, C., Argimón, S., Zhang, W., Yang, X., Jeffery, I. B., Cooney, J. C., Kagawa, T. F., et al. (2015) · Nature Communications · doi:10.1038/ncomms9322 · Cited by 543 · see citing works

Fermented milks and milk products as functional foods—A review

Shiby, V. K., & Mishra, H. N. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.547398 · Cited by 427 · see citing works

Generation of aroma compounds during sourdough fermentation: Applied and fundamental aspects

Hansen, A., & Schieberle, P. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.03.007 · Cited by 390 · see citing works

Importance of lactobacilli in food and feed biotechnology

Giraffa, G., Chanishvili, N., & Widyastuti, Y. (2010) · Research in Microbiology · doi:10.1016/j.resmic.2010.03.001 · Cited by 341 · see citing works

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works

Phylogenetic Diversity of Lactic Acid Bacteria Associated with Paddy Rice Silage as Determined by 16S Ribosomal DNA Analysis

Ennahar, S., Cai, Y., & Fujita, Y. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.1.444-451.2003 · Cited by 215 · see citing works

Biopolymers from Lactic Acid Bacteria. Novel Applications in Foods and Beverages

Torino, M. I., Font de Valdez, G., & Mozzi, F. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.00834 · Cited by 201 · see citing works

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses

De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M. R., & Gobbetti, M. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.5.2011-2020.2001 · Cited by 192 · see citing works

The genus<i>Lactobacillus</i>– a genomic basis for understanding its diversity

Claesson, M. J., van Sinderen, D., & O'Toole, P. W. (2007) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2006.00596.x · Cited by 154 · see citing works

Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System

Probert, H. M., Apajalahti, J. H. A., Rautonen, N., Stowell, J., & Gibson, G. R. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.8.4505-4511.2004 · Cited by 147 · see citing works

Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic

Yüksekdağ, Z. N., Beyatli, Y., & Aslim, B. (2004) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2004.02.004 · Cited by 106 · see citing works

A traditional Sudanese fermented camel’s milk product, gariss, as a habitat of Streptococcus infantarius subsp. infantarius.

Abdelgadir, W., Nielsen, D. S., Hamad, S., & Jakobsen, M. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.07.008 · Cited by 99 · see citing works

Assessment of Potential Probiotic Properties of <i>Lactobacillus</i> spp., <i>Lactococcus</i> spp., and <i>Pediococcus</i> spp. Strains Isolated from Kefir

Sabir, F., Beyatli, Y., Cokmus, C., & Onal‐Darilmaz, D. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01855.x · Cited by 82 · see citing works

Effect of Lactobacillus buchneri, Lactobacillus fermentum, Leuconostoc mesenteroides inoculants, or a chemical additive on the fermentation, aerobic stability, and nutritive value of crimped wheat grains.

Adesogan, A. T., Salawu, M. B., Ross, A. B., Davies, D. R., & Brooks, A. E. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73764-3 · Cited by 62 · see citing works

Response surface optimization of D(-)-lactic acid production by Lactobacillus SMI8 using corn steep liquor and yeast autolysate as an alternative nitrogen source

Cristian, J. B. D. L., Luciana, F. C., Kate, C. B., & Jonas, C. (2009) · African Journal of Biotechnology · doi:10.5897/ajb09.627 · Cited by 46 · see citing works

Genome-scale resources in the infant gut symbiont Bifidobacterium breve reveal genetic determinants of colonization and host-microbe interactions

Shiver, A. L., Sun, J., Culver, R., Violette, A., Wynter, C., Nieckarz, M., Mattiello, S. P., Sekhon, P. K., Bottacini, F., Friess, L., et al. (2025) · Cell · doi:10.1016/j.cell.2025.02.010 · Cited by 27 · see citing works