Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

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Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

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Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk

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Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods

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Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese

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Prevalence and antibiotic resistance of Enterococcus spp. isolated from retail cheese, ready-to-eat salads, ham, and raw meat.

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Antibiotic Resistance of Lactobacillus sp. Isolated from Commercial Probiotic Preparations

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Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese

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

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Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese

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Isolation, Characterization, and Influence of Native, Nonstarter Lactic Acid Bacteria on Cheddar Cheese Quality

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Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.

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Diversity of rock varnish bacterial communities from Black Canyon, New Mexico

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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

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Biodiversity of the microbial community in a Spanish farmhouse cheese as revealed by culture-dependent and culture-independent methods

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Preliminary characterization of microflora of Comté cheese

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Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

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Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese

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Characterization of microflora in homemade semi-hard white Zlatar cheese

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Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

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Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben)

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Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena

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Bacterial biodiversity of traditional Zabady fermented milk

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Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese

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The Impact of Hospital-Acquired Infections on the Microbial Etiology and Prognosis of Late-Onset Prosthetic Valve Endocarditis

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Detection of vanA and vanB2-containing enterococci from food samples in Spain, including Enterococcus faecium strains of CC17 and the new singleton ST425

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Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef

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Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

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Comparison of phenotypic and molecular tests to identify lactic acid bacteria

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Observations of prolific transient luminous event production above a mesoscale convective system in Argentina during the Sprite2006 Campaign in Brazil

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Plasmids in Lactobacillus Strains Isolated from Meat and Meat Products

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Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residues

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Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

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Molecular fingerprinting of Vibrio tapetis strains using three PCR-based methods: ERIC-PCR, REP-PCR and RAPD

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Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

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Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development

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Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

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Bacterial communities associated with the production of artisanal Istrian cheese

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Molecular typing of Vibrio parahaemolyticus strains isolated from the Philippines by PCR-based methods

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Safety and technological properties of bacteriocinogenic enterococci isolates from Tunisia

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Endocarditis caused by Lactococcus lactis subsp. lactis in a patient with atrial myxoma: a case report

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Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

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Lack of correlation between phenotypic techniques and PCR-based genotypic methods for identification of Enterococcus spp.

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Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions

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Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China

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β-Glucuronidase and β-glucosidase activity and human fecal water genotoxicity in the presence of probiotic lactobacilli and the heterocyclic aromatic amine IQ in vitro

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Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese

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Genotypic and technological diversity of L euconostoc mesenteroides and L actobacillus paracasei subsp. paracasei strains for use as adjunct starter cultures in P ecorino di F iliano cheese

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Phenotypic and PCR-based characterization of the microflora in Präst cheese during ripening

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Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products

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Microbial diversity and dynamics of Pecorino di Filiano PDO, a traditional cheese of Basilicata region (Southern Italy)

Bonomo, M. G., & Salzano, G. (2012) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2012.00860.x · Cited by 19 · see citing works

Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges

Papanikolaou, Z., Hatzikamari, M., Georgakopoulos, P., Yiangou, M., LITOPOULOU‐TZANETAKI, E., & Tzanetakis, N. (2012) · Journal of Food Science · doi:10.1111/j.1750-3841.2012.02685.x · Cited by 18 · see citing works

Incidence of antibiotic resistance and virulence determinants in Enterococcus faecium and Enterococcus faecalis strains, isolated from traditional cheeses in Turkey

Yüksel, F. N., Akçelik, N., & Akçelik, M. (2015) · Molecular Genetics Microbiology and Virology · doi:10.3103/s089141681504014x · Cited by 11 · see citing works

Silter Cheese, a Traditional Italian Dairy Product: A Source of Feasible Probiotic Strains

Losio, M. N., Bozzo, G., Galuppini, E., Martella, V., Bertasi, B., Pavoni, E., & Finazzi, G. (2013) · International Journal of Food Properties · doi:10.1080/10942912.2012.704472 · Cited by 6 · see citing works

Determinantes de virulência em Enterococcus endógenos de queijo artesanal

Porto, B. C., Fujimoto, G., Borges, M. D. F., Bruno, L. M., & Carvalho, J. D. G. (2016) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 6 · see citing works

Determinants of virulence inEnterococcusendogenous to artisanal cheese

Porto, B. C., Fujimoto, G., Borges, M. D. F., Bruno, L. M., & Carvalho, J. D. G. (2015) · Ciência Agronômica/Revista ciência agronômica · doi:10.5935/1806-6690.20160008 · Cited by 5 · see citing works

Application of bacteriocins and protective cultures in dairy food preservation

Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00594 · Cited by 601 · 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

Enterococci, from Harmless Bacteria to a Pathogen

Ramos, S., SILVA, V. Y. N. E. D., Dapkevicius, M. D. L. E., Igrejas, G., & Poeta, P. A. C. Q. D. (2020) · Microorganisms · doi:10.3390/microorganisms8081118 · Cited by 185 · see citing works

Comprehensive approaches for assessing the safety of probiotic bacteria

Pradhan, D., Mallappa, R. H., & Grover, S. (2020) · Food Control · doi:10.1016/j.foodcont.2019.106872 · Cited by 179 · see citing works

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Dapkevicius, M. D. L. E., Sgardioli, B. F., Câmara, S. P. D. A. E., Poeta, P. A. C. Q. D., & Malcata, F. X. (2021) · Foods · doi:10.3390/foods10040821 · Cited by 159 · see citing works

Isolation, purification, and structural identification of a new bacteriocin made by Lactobacillus plantarum found in conventional kombucha

Pei, J., Jin, W., El‐Aty, A. M. A., Baranenko, D., Gou, X., Zhang, H., Geng, J., Jiang, L., Chen, D., & Yue, T. (2019) · Food Control · doi:10.1016/j.foodcont.2019.106923 · Cited by 127 · see citing works

Commercial probiotic products in public health: current status and potential limitations

Liang, D., Wu, F. L., Zhou, D., Tan, B., & Chen, T. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2169858 · Cited by 124 · see citing works

Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives

Abouloifa, H., Rokni, Y., Bellaouchi, R., Ghabbour, N., Karboune, S., Brasca, M., Salah, R. B., Chihib, N., Saalaoui, E., & Asehraou, A. (2019) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-019-09543-8 · Cited by 103 · see citing works

In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

de Albuquerque, T. M. R., Garcia, E. F., Araújo, A. D. O., Magnani, M., Saarela, M., & de Souza, E. L. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9318-2 · Cited by 101 · see citing works

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

Terzić-Vidojević, A., Veljović, K., Tolinački, M., Živković, M., Lukić, J., Lozo, J., Fira, Đ., Jovčić, B., Strahinić, I., Begović, J., et al. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109494 · Cited by 99 · see citing works

Potential applications of dairy whey for the production of lactic acid bacteria cultures

Rama, G. R., Kuhn, D., Beux, S., Maciel, M. J., & de Souza, C. F. V. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.06.012 · Cited by 93 · see citing works

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Erem, E., & Kılıç‐Akyılmaz, M. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13402 · Cited by 81 · see citing works

A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus

Azam, M., Saeed, M., Pasha, I., & Shahid, M. A. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100679 · Cited by 62 · see citing works

Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties

Albayrak, Ç. B., & Duran, M. (2021) · LWT · doi:10.1016/j.lwt.2021.112053 · Cited by 61 · see citing works

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Păcularu‐Burada, B., Georgescu, L. A., Vasile, A. M., Rocha, J. M., & Bahrim, G. E. (2020) · Microorganisms · doi:10.3390/microorganisms8050643 · Cited by 59 · see citing works

Lactic acid bacteria: isolation–characterization approaches and industrial applications

Meruvu, H., & Harsa, Ş. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2054936 · Cited by 61 · see citing works

Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu

Huang, X., Fan, Y., Meng, J., Sun, S., Wang, X., Chen, J., & Han, B. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100853 · Cited by 57 · see citing works

Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties

Islam, Z., Uddin, M. E., Rahman, M. T., Islam, M. A., & Harun‐ur‐Rashid, M. (2021) · Small Ruminant Research · doi:10.1016/j.smallrumres.2021.106532 · Cited by 56 · see citing works

The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge

İçer, M. A., Özbay, S., Ağagündüz, D., Kelle, B., Bartkienė, E., Rocha, J. M., & Özoğul, F. (2023) · Foods · doi:10.3390/foods12152965 · Cited by 63 · see citing works

Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese

Ribeiro, S. C., Stanton, C., Yang, B. K., Ross, R. P., & Silva, C. C. G. (2017) · LWT · doi:10.1016/j.lwt.2017.12.065 · Cited by 55 · 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

Tibetan Pig-Derived Probiotic Lactobacillus amylovorus SLZX20-1 Improved Intestinal Function via Producing Enzymes and Regulating Intestinal Microflora

Shen, J., Zhang, J., Zhao, Y., Lin, Z., Ji, L., & Ma, X. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.846991 · Cited by 54 · see citing works

Evaluation of the probiotic, anti-microbial, anti-biofilm, and safety properties of Levilactobacillus brevis Lb13H

Rahmati‐Joneidabad, M., Behbahani, B. A., Taki, M., Hesarinejad, M. A., & Toker, Ö. S. (2024) · LWT · doi:10.1016/j.lwt.2024.116636 · Cited by 53 · see citing works

Isolation and evaluation of probiotic potential of lactic acid bacteria isolated from poultry intestine

Rajoka, M. S. R., Hayat, H. F., Sarwar, S., Mehwish, H. M., Ahmad, F., Hussain, N., Shah, S., Khurshid, M., Siddiqu, M., & Shi, J. (2018) · Microbiology · doi:10.1134/s0026261718010150 · Cited by 53 · see citing works

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

Meng, Z., Zhang, L., Xin, L., Lin, K. F., Yi, H., & Han, X. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-14003 · Cited by 48 · see citing works

Assessing the protection mechanisms against Enterobacter aerogenes by analyzing aggregation, adherence, antagonistic activity, and safety properties of potentially probiotic strain Lactobacillus brevis G145

Barzegar, H., Behbahani, B. A., Mirzaei, A., & Sheikhjan, M. G. (2023) · Microbial Pathogenesis · doi:10.1016/j.micpath.2023.106175 · Cited by 47 · see citing works

Novel vitamin B12-producing Enterococcus spp. and preliminary in vitro evaluation of probiotic potentials

Li, P., Gu, Q., Wang, Y., Yu, Y., Yang, L., & Chen, J. V. (2017) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-017-8373-7 · Cited by 47 · see citing works

Production of ‐aminobutyric acid ( GABA ) by Lactobacillus otakiensis and other Lactobacillus sp. isolated from traditional Pico cheese

Ribeiro, S. C., Domingos‐Lopes, M. F. P., Stanton, C., Ross, R. P., & Silva, C. C. G. (2018) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12527 · Cited by 46 · see citing works

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

Khalil, E. S., Manap, M. Y., Mustafa, S., Amid, M., Alhelli, A. M., & Aljoubori, A. (2018) · CyTA - Journal of Food · doi:10.1080/19476337.2017.1401007 · Cited by 43 · see citing works

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

Ołdak, A., Zielińska, D., Łepecka, A., Długosz, E., & Kołożyn‐Krajewska, D. (2019) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-019-09587-w · Cited by 45 · see citing works

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group

Tsanasidou, C., Asimakoula, S., Sameli, N., Fanitsios, C., Vandera, E., Bosnea, L. A., Koukkou, A., & Samelis, J. (2021) · Microorganisms · doi:10.3390/microorganisms9040777 · Cited by 44 · see citing works

Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type

Vandera, E., Kakouri, A., Koukkou, A., & Samelis, J. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.09.014 · Cited by 43 · see citing works

Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

Abarquero, D., Bodelón, R., Flórez, A. B., Fresno, J. M., Renes, E., Mayo, B., & Tornadijo, M. E. (2023) · LWT · doi:10.1016/j.lwt.2023.114709 · Cited by 42 · see citing works

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Milanović, V., Osimani, A., Garofalo, C., Belleggia, L., Maoloni, A., Cardinali, F., Mozzon, M., Foligni, R., Aquilanti, L., & Clementi, F. (2020) · PLoS ONE · doi:10.1371/journal.pone.0236190 · Cited by 42 · see citing works

Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese

Zareie, Z., Moayedi, A. A., Garavand, F., Heydar, K. T., Khomeiri, M., & Maghsoudlou, Y. (2023) · Fermentation · doi:10.3390/fermentation9040338 · Cited by 39 · see citing works

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

Pino, A., Russo, N., Hoorde, K. V., Angelis, M. D., Sferrazzo, G., Randazzo, C. L., & Caggia, C. (2019) · Microorganisms · doi:10.3390/microorganisms7080254 · Cited by 39 · see citing works

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

Tsigkrimani, M., Panagiotarea, K., Paramithiotis, S., Bosnea, L. A., Pappa, E. C., Drosinos, E. H., Skandamis, P. N., & Mataragas, M. (2022) · Foods · doi:10.3390/foods11030459 · Cited by 45 · see citing works

Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

Sánchez-Juanes, F., Teixeira-Martín, V., González-Buitrago, J. M., Velázquez, E., & Flores-Félix, J. D. (2020) · Microorganisms · doi:10.3390/microorganisms8020301 · Cited by 38 · see citing works

Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches

Fusieger, A., Martins, M. C. D. F., de Freitas, R., Nero, L. A., & de Carvalho, A. F. (2019) · Brazilian Journal of Microbiology · doi:10.1007/s42770-019-00182-3 · Cited by 38 · see citing works

Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

Ścieszka, S., & Klewicka, E. (2020) · Foods · doi:10.3390/foods9070959 · Cited by 39 · see citing works

Characterization of Weissella confusa DD_A7 isolated from kimchi

Dey, D. K., Koo, B. G., Sharma, C., & Kang, S. C. (2019) · LWT · doi:10.1016/j.lwt.2019.05.089 · Cited by 36 · see citing works

Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese

Domingos-Lopes, M. F. P., Nagy, A., Stanton, C., Ross, P. R., Gelencsér, E., & Silva, C. C. G. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.03.054 · Cited by 35 · see citing works

Leuconostoc mesenteroides Strains Isolated from Carrots Show Probiotic Features

Schifano, E., Tomassini, A., Preziosi, A., Montes, J. C., Aureli, W., Mancini, P., Miccheli, A., & Uccelletti, D. (2021) · Microorganisms · doi:10.3390/microorganisms9112290 · Cited by 35 · see citing works

Promising biotherapeutic prospects of different probiotics and their derived postbiotic metabolites: in-vitro and histopathological investigation

Far, M. S. E., Zakaria, A. S., Kassem, M. A., Wedn, A. M., Guimei, M. M., & Edward, E. A. (2023) · BMC Microbiology · doi:10.1186/s12866-023-02866-1 · Cited by 36 · see citing works

Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices

Rodrigues, N. P. A., Garcia, E. F., & de Souza, E. L. (2021) · Brazilian Journal of Microbiology · doi:10.1007/s42770-021-00543-x · Cited by 35 · see citing works

Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Tzora, A., Nelli, A., Voidarou, C. C., Fthenakis, G. C., Rozos, G., Theodorides, G., Bonos, E., & Skoufos, I. A. (2021) · Applied Sciences · doi:10.3390/app11125631 · Cited by 35 · see citing works

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Domingos‐Lopes, M. F. P., Lamosa, P., Stanton, C., Ross, R. P., & Silva, C. C. G. (2018) · Letters in Applied Microbiology · doi:10.1111/lam.13073 · Cited by 34 · see citing works

Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk

Kondrotienė, K., Laučienė, L., Andrulevičiūtė, V., Kašėtienė, N., Šernienė, L., Sekmokienė, D., & Malakauskas, M. (2020) · Current Microbiology · doi:10.1007/s00284-020-02119-8 · Cited by 34 · see citing works

Isolation and characteristics of lactic acid bacteria with antibacterial activity against Helicobacter pylori

Huang, H., Peng, F., Li, J., Liu, Z., Xie, M., & Xiong, T. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101446 · Cited by 34 · see citing works

Monitoring probiotic properties and safety evaluation of antilisterial Enterococcus faecium strains with cholesterol-lowering potential from raw Cow's milk

Çeti̇n, B., & Aktaş, H. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104532 · Cited by 32 · see citing works

Histamine forming behaviour of bacterial isolates from aged cheese

Møller, C. O. D. A., Üçok, E. F., & Rattray, F. P. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108719 · Cited by 34 · see citing works

Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices

Ngea, G. L. N., Yang, Q., Tchabo, W., Castoria, R., Zhang, X., & Zhang, H. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.109025 · Cited by 32 · see citing works

Isolation and Genetic Identification of Endophytic Lactic Acid Bacteria From the Amazonian Açai Fruits: Probiotics Features of Selected Strains and Their Potential to Inhibit Pathogens

Sato, S. T. A., Marques, J. M., de Freitas, A. D. L., Progênio, R. C. S., Nunes, M. R. T., Massafra, J. M. D. V., Moura, F. G., & Rogez, H. L. G. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.610524 · Cited by 32 · see citing works

Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses

Suárez, N. E., Weckx, S., Minahk, C. J., Hebert, E. M., & Saavedra, L. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108894 · Cited by 31 · see citing works

Innovative perspectives on bacteriocins: advances in classification, synthesis, mode of action, and food industry applications

Bahrami, S., Andishmand, H., Pilevar, Z., Hashempour‐Baltork, F., Torbati, M., Dadgarnejad, M., Rastegar, H., Mohammadi, S. A., & Azadmard‐Damirchi, S. (2024) · Journal of Applied Microbiology · doi:10.1093/jambio/lxae274 · Cited by 30 · see citing works

In vitro and in vivo evaluation of the safety of Levilactobacillus brevis CGMCC1.5954 with probiotic potential based on tri-generation whole genome sequencing and animal studies

Fan, X., Jiang, X., Guo, Y., Zhang, T., Zeng, X., Wu, Z. F., & Pan, D. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102654 · Cited by 30 · see citing works

Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities

Hosken, B. D. O., Pereira, G. V. D. M., Lima, T. T. M., Ribeiro, J. B., de Magalhães, W. C. P., & Martin, J. G. P. (2023) · Fermentation · doi:10.3390/fermentation9050409 · Cited by 29 · see citing works

Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae

Grujović, M. Ž., Mladenović, K., Petrović, T. Ž., & Čomić, L. R. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13577 · Cited by 29 · see citing works

Cheese Whey and Ricotta Whey for the Growth and Encapsulation of Endogenous Lactic Acid Bacteria

Rama, G. R., Kuhn, D., Beux, S., Maciel, M. J., & de Souza, C. F. V. (2019) · Food and Bioprocess Technology · doi:10.1007/s11947-019-02395-8 · Cited by 27 · see citing works

In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonousLactobacillusspp. andLactococcusspp. isolated from traditionally made cheese from Southeastern Serbia

Grujović, M. Ž., Mladenović, K., Djilas, M. D., Stefanović, O. D., & Čomić, L. R. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13776 · Cited by 26 · see citing works

Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese

Domingos-Lopes, M. F. P., Stanton, C., Ross, R. P., & Silva, C. C. G. (2020) · Journal of Applied Microbiology · doi:10.1111/jam.14733 · Cited by 25 · see citing works

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Ahmed, S. A., Ashraf, F., Tariq, M., & Zaidi, A. (2021) · Annals of Microbiology · doi:10.1186/s13213-021-01645-5 · Cited by 25 · see citing works

Carbohydrate Fermentation Test of Lactic Acid Starter Cultures

Исаевна, Г. П., Buchilina, A., Maksimiuk, N., Bazarnova, J. G., & Girel, K. S. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/852/1/012035 · Cited by 25 · see citing works

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

Silva, B., Teixeira, J. A., Cadavez, V., & Gonzales‐Barron, U. A. (2023) · Foods · doi:10.3390/foods12173206 · Cited by 25 · see citing works

Aeromonas veronii infection in cultured Oreochromis niloticus: prevalence, molecular and histopathological characterization correlated to water physicochemical characteristics, with the protective autochthonous probiotic

Fadel, A., Mahmoud, M. A., Abdelsalam, M., Eissa, E. H., & Sherif, A. H. (2025) · Aquaculture International · doi:10.1007/s10499-025-01960-7 · Cited by 24 · see citing works

Identification and Potential Biotechnological Characterization of Lactic Acid Bacteria Isolated from White Cheese Samples

Akbulut, S., Baltacı, M. Ö., Adıgüzel, G., & Adıgüzel, A. (2022) · Journal of Pure and Applied Microbiology · doi:10.22207/jpam.16.4.66 · Cited by 24 · see citing works

Safety evaluation of indigenous probiotic Limosilactobacillus fermentum NCDC 400 using whole genome sequences and in vitro approaches

Nataraj, B. H., Kumari, M., Nagpal, R., Ali, S. A., & Behare, P. V. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103101 · Cited by 24 · see citing works

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome

Rampanti, G., Ferrocino, I., Harasym, J., Foligni, R., Cardinali, F., Orkusz, A., Milanović, V., Franciosa, I., Garofalo, C., Mannozzi, C., et al. (2022) · Foods · doi:10.3390/foods12010169 · Cited by 23 · see citing works

Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety

Câmara, S. P. D. A. E., Dapkevicius, A., Silva, C. C. G., Malcata, F. X., & Dapkevicius, M. D. L. E. (2020) · Food Biotechnology · doi:10.1080/08905436.2019.1710844 · Cited by 25 · see citing works

Bad to the bone? – Genomic analysis of Enterococcus isolates from diverse environments reveals that most are safe and display potential as food fermentation microorganisms

Tadesse, B. T., Svetličić, E., Zhao, S., Berhane, N., Jers, C., Solem, C., & Mijakovic̀, I. (2024) · Microbiological Research · doi:10.1016/j.micres.2024.127702 · Cited by 22 · see citing works

Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota

Samelis, J., & Kakouri, A. (2019) · AIMS Agriculture and Food · doi:10.3934/agrfood.2019.3.685 · Cited by 22 · see citing works

Isolation of Antibacterial, Nitrosylmyoglobin Forming Lactic Acid Bacteria and Their Potential Use in Meat Processing

Zhu, Y., & Yang, Q. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01315 · Cited by 21 · see citing works

Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes

He, L., Chen, Y., Zhang, H., Wang, H., Chen, S., Liu, S., Liu, A., Li, Q., Ao, X., & Liu, Y. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.102984 · Cited by 21 · see citing works

Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods

Martín, I., Rodríguez, A., Alía, A., Martínez, R., & Córdoba, J. J. (2022) · LWT · doi:10.1016/j.lwt.2022.113579 · Cited by 21 · see citing works

Characterization of technological properties of lactic acid bacteria isolated from Turkish Beyaz (white) cheese

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High Antioxidant Capacity of Lacticaseibacillus paracasei TDM-2 and Pediococcus pentosaceus TCM-3 from Qinghai Tibetan Plateau and Their Function towards Gut Modulation

Yang, T., Fan, X., Li, D., Zhao, T., Wu, D., Liu, Z., Long, D., Li, B., & Huang, X. (2023) · Foods · doi:10.3390/foods12091814 · Cited by 21 · see citing works

Evaluation of cholesterol transformation abilities and probiotic properties of Bacteroides dorei YGMCC0564

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Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Kamarinou, C. S., Papadopoulou, O. S., Doulgeraki, A. I., Tassou, C. C., Galanis, Α., Chorianopoulos, N., & Argyri, A. A. (2022) · Microorganisms · doi:10.3390/microorganisms10020246 · Cited by 23 · see citing works

Identification of technological/metabolic/environmental profiles of cheeses with high GABA contents

Redruello, B., Szwengiel, A., Ladero, V., del Río, B., & Álvarez, M. A. (2020) · LWT · doi:10.1016/j.lwt.2020.109603 · Cited by 20 · see citing works

Isolation, identification, and molecular characterization of probiotic bacteria from locally selected Ethiopian free range chickens gastrointestinal tract

Kassa, G., Alemayehu, D., & Andualem, B. (2023) · Poultry Science · doi:10.1016/j.psj.2023.103311 · Cited by 20 · see citing works

Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses

Serrano, S., Morais, S., & Semedo‐Lemsaddek, T. (2024) · Frontiers in Industrial Microbiology · doi:10.3389/finmi.2024.1420042 · Cited by 18 · see citing works

Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju

Kim, D. H., Kim, S.-A., Jo, Y. M., Seo, H., Kim, G. Y., Cheon, S. W., Yang, S. H., Jeon, C. O., & Han, N. S. (2022) · BMC Microbiology · doi:10.1186/s12866-022-02561-7 · Cited by 19 · see citing works

Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods

Ramos, I. M., Rodríguez‐Sánchez, S., Seseña, S., Palop, M. L., & Poveda, J. M. (2022) · LWT · doi:10.1016/j.lwt.2022.113722 · Cited by 19 · see citing works

Exploiting Potential Probiotic Lactic Acid Bacteria Isolated from Chlorella vulgaris Photobioreactors as Promising Vitamin B12 Producers

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Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar

Vandera, E., Tsirka, G., Kakouri, A., Koukkou, A., & Samelis, J. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.05.020 · Cited by 19 · see citing works

Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese

Cardinali, F., Foligni, R., Ferrocino, I., Harasym, J., Orkusz, A., Milanović, V., Franciosa, I., Garofalo, C., Mannozzi, C., Mozzon, M., et al. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112011 · Cited by 20 · see citing works

Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity

TEZEL, B. U., Akçelik, N., & ÖNÜR, Z. Y. (2019) · Food Science of Animal Resources · doi:10.5851/kosfa.2019.e71 · Cited by 19 · see citing works

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Saidi, Y., del Río, B., Senouci, D., Redruello, B., Martı́nez, B., Ladero, V., Kihal, M., & Álvarez, M. A. (2020) · Food Technology and Biotechnology · doi:10.17113/ftb.58.03.20.6598 · Cited by 17 · see citing works

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

Coimbra-Gomes, J., Reis, P. J. M., Tavares, T. G., Faria, M. Â., Malcata, F. X., & Macedo, Â. C. (2023) · Molecules · doi:10.3390/molecules28083285 · Cited by 17 · see citing works

Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses

Kazancıgil, E., Demirci, T., Öztürk, H. İ., & Akın, N. (2019) · Annals of Microbiology · doi:10.1007/s13213-019-01512-4 · Cited by 17 · see citing works

Isolation, characterization and safety assessment of probiotic lactic acid bacteria from metata ayib (Traditional spiced cottage cheese)

Adugna, M., & Andualem, B. (2023) · Food and Humanity · doi:10.1016/j.foohum.2023.05.002 · Cited by 16 · see citing works

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

Rampanti, G., Cantarini, A., Cardinali, F., Milanović, V., Garofalo, C., Aquilanti, L., & Osimani, A. (2024) · Foods · doi:10.3390/foods13071115 · Cited by 17 · see citing works

Prevalence of Chlamydia trachomatis, Ureaplasma parvum and Mycoplasma genitalium in Infertile Couples and the Effect on Semen Parameters

Ahmadi, K., Moosavian, M., Mardaneh, J., Pouresmaeil, O., & Afzali, M. (2023) · Ethiopian Journal of Health Sciences · doi:10.4314/ejhs.v33i1.17 · Cited by 15 · see citing works

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2023) · Foods · doi:10.3390/foods12050990 · Cited by 14 · see citing works

Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment

Lima, J. M. S., Carneiro, K. O., Pinto, U. M., & Todorov, S. D. (2024) · Journal of Applied Microbiology · doi:10.1093/jambio/lxae159 · Cited by 13 · see citing works

Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice

Rama, G. R., Führ, A. J., da Silva, J. A. B. S., Gennari, A., Giroldi, M., Goettert, M. I., & de Souza, C. F. V. (2020) · 3 Biotech · doi:10.1007/s13205-020-02255-9 · Cited by 13 · see citing works

Multidimensional evaluation of techno-functional properties of yoghurt bacteria

Aktaş, H., & Çeti̇n, B. (2023) · International Dairy Journal · doi:10.1016/j.idairyj.2023.105795 · Cited by 12 · see citing works

Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage

Medeiros, G. K. V. D. V., Martins, A. C. S., Vasconcelos, M. G., Garcia, E. F., Rodrigues, N. P. A., de Albuquerque, T. M. R., Viera, V., da Conceição, M. L., de Souza, E. L., & de Oliveira, M. E. G. (2024) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2024.110695 · Cited by 12 · see citing works

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

Vasiliauskaitė, A., Milerienė, J., Kasparavičienė, B., Aleksandrovas, E., Songisepp, E., Rud, I., Axelsson, L. T., Muižniece-Brasava, S., Ciproviča, I., Paškevičius, A., et al. (2022) · Microorganisms · doi:10.3390/microorganisms11030557 · Cited by 14 · see citing works

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Valdiviezo-Marcelo, J., Arana-Torres, N. M., Portalatino, E. J. V., Ruiz-Flores, L. A., Tamariz-Angeles, C., Olivera-Gonzales, P., Rosales-Cuentas, M. M., & Espinoza-Espinoza, L. A. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1212229 · Cited by 11 · 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

Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

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Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis

Margalho, L. P., Feliciano, M. D., Silva, C. E., Abreu, J. S., Piran, M. V. F., & Sant’Ana, A. S. (2020) · Journal of Dairy Science · doi:10.3168/jds.2020-18194 · Cited by 77 · see citing works

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Valdiviezo-Marcelo, J., Arana-Torres, N. M., Portalatino, E. J. V., Ruiz-Flores, L. A., Tamariz-Angeles, C., Olivera-Gonzales, P., Rosales-Cuentas, M. M., & Espinoza-Espinoza, L. A. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1212229 · Cited by 11 · see citing works

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

Aprea, G., Alessiani, A., Rossi, F., Sacchini, L., Boni, A., D’Angelantonio, D., Scattolini, S., Sperandii, A. F., Centorotola, G., Neri, D., et al. (2021) · Applied Sciences · doi:10.3390/app11177897 · Cited by 5 · see citing works