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Evaluation of the probiotic characteristics and prophylactic potential of Weissella cibaria strains isolated from kimchi

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Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

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Complete Genome Sequencing of Lactobacillus plantarum ZLP001, a Potential Probiotic That Enhances Intestinal Epithelial Barrier Function and Defense Against Pathogens in Pigs

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Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

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Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects

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Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?

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Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties

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Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing

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Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage

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Multifarious cholesterol lowering potential of lactic acid bacteria equipped with desired probiotic functional attributes

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Metabolic output defines Escherichia coli as a health-promoting microbe against intestinal Pseudomonas aeruginosa

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Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

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A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes

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Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids

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Probiotic Potential of Traditional and Emerging Microbial Strains in Functional Foods: From Characterization to Applications and Health Benefits

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Lactobacillus acidophilus Attenuates Salmonella-Induced Stress of Epithelial Cells by Modulating Tight-Junction Genes and Cytokine Responses

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Reducing the Use of Antibiotics in European Aquaculture with Vaccines, Functional Feed Additives and Optimization of the Gut Microbiota

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Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

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A Brief Overview on Probiotics: The Health Friendly Microbes

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Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic

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In VitroActivity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation againstGardnerella vaginalis

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Technological and nutritional aspects of indigenous Latin America fermented foods

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Assessment of Safety and Probiotic Traits of Enterococcus durans OSY-EGY, Isolated From Egyptian Artisanal Cheese, Using Comparative Genomics and Phenotypic Analyses

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Probiotic characteristics of exopolysaccharides-producing<i>Lactobacillus</i>isolated from some traditional Malaysian fermented foods

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Anti-tubercular and probiotic properties of coagulase-negative staphylococci isolated from Koozh, a traditional fermented food of South India

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Characterization of Erythromycin and Tetracycline Resistance in Lactobacillus fermentum Strains

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Lactobacillus plantarum Strains Isolated from Polish Regional Cheeses Exhibit Anti-Staphylococcal Activity and Selected Probiotic Properties

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Catalytic Interactions and Molecular Docking of Bile Salt Hydrolase (BSH) from L. plantarum RYPR1 and Its Prebiotic Utilization

Yadav, R., Singh, P. K., Puniya, A. K., & Shukla, P. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.02116 · Cited by 43 · see citing works

Screening and application of lactic acid bacteria and yeasts with L ‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

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Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

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Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts

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Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics

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Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria

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Evaluation of GABA Production and Probiotic Activities of Enterococcus faecium BS5

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Increasing the folate content of tuber based foods using potentially probiotic lactic acid bacteria

Mosso, A. L., Jiménez, M. E. M., Vignolo, G. M., LeBlanc, J. G., & Samman, N. C. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.073 · Cited by 42 · see citing works

In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough

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Lactic acid bacteria isolated from yak milk show probiotic potential

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Probiotic Potential and Wide-spectrum Antimicrobial Activity of Lactic Acid Bacteria Isolated from Infant Feces

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Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

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Acid resistance and response to pH-induced stress in two Lactobacillus plantarum strains with probiotic potential

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Genomic Analysis of Limosilactobacillus fermentum ATCC 23271, a Potential Probiotic Strain with Anti-Candida Activity

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Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods

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Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains

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Characterization of Novel Lactobacillus fermentum from Curd Samples of Indigenous Cows from Malnad Region, Karnataka, for their Aflatoxin B1 Binding and Probiotic Properties

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Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

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Potential probiotic Lactobacillus strains from fermented sausages: Further investigations on their probiotic properties

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Lactobacillus plantarum Strains from Fermented Vegetables as Potential Probiotics

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Antagonism against Anaerobic and Facultative Bacteria through a Diffusible Inhibitory Compound Produced by aLactobacillus sp. Isolated from the Rat Fecal Microbiota

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