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In Vitro evaluation of probiotic properties of lactic acid bacteria strains isolated from juçara fruit native to the Atlantic Forest

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Yang, M., Yu, J., Wang, S., Liao, X., Han, M., & Huang, J. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108665

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Singhal, R., Meena, K. K., Joshi, M., Gupta, L., & Meena, S. K. (2026) · Food Chemistry International · doi:10.1002/fci2.70067

Probiotic Potential and Molecular Characterization of Weissella cibaria Isolated from Sala Lauak, a Traditional Indonesian Fermented Food

Putra, A., Marlina, M., & Purwati, E. (2026) · European Journal of Biology · doi:10.26650/eurjbiol.2026.1829175

Molecular and in vitro assessment of some probiotic characteristics of amylolytic Lactobacillus plantarum strains from Bulgarian fermented products

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Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits

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