In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

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Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

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Bile salts and cholesterol induce changes in the lipid cell membrane of Lactobacillus reuteri

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Bile stimulates cell surface hydrophobicity, Congo red binding and biofilm formation of Lactobacillus strains

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Probiotic Attributes of Autochthonous Lactobacillus rhamnosus Strains of Human Origin

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The expression of adhesin EF-Tu in response to mucin and its role in <i>Lactobacillus</i> adhesion and competitive inhibition of enteropathogens to mucin

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A re-appraisal of lactose intolerance

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Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

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Relationship between bile salt hydrolase activity, changes in the internal pH and tolerance to bile acids in lactic acid bacteria

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In vitro studies on probiotic properties of lactococci.

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Isolation, characterization, and utilization of γ-aminobutyric acid (GABA)-producing lactic acid bacteria from Myanmar fishery products fermented with boiled rice

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Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese.

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Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production

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The protective potency of probiotic bacteria and their microbial products against enteric infections-review

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Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage

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Isolation and characterization of antimicrobial proteins produced by a potential probiotic strain of humanLactobacillus rhamnosus231 and its effect on selected human pathogens and food spoilage organisms

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Lactobacillus reuteri GMNL-263 reduces hyperlipidaemia and the heart failure process in high-calorie diet-fed induced heart dysfunction in rats

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Probiotics and Health: From History to Future

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W8 Microbiology, ‐omics and Virulence Factors

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Sources, formulations, advanced delivery and health benefits of probiotics

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Eating Fermented: Health Benefits of LAB-Fermented Foods

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Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

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Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters

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Identification and characterization of Bacillus coagulans strains for probiotic activity and safety

Konuray, G., & Erginkaya, Z. (2021) · LWT · doi:10.1016/j.lwt.2021.112233 · Cited by 52 · see citing works

Evaluation of new candidate probiotic lactobacillus strains isolated from a traditional fermented food- multigrain-millet dosa batter

Divyashree, S., Ramu, R., & Sreenivasa, M. Y. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103450 · Cited by 49 · see citing works

Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria

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Enhanced production of γ-aminobutyric acid in litchi juice fermented by Lactobacillus plantarum HU-C2W

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Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization

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Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

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Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment

Wei, B., Peng, Z., Xiao, M., Huang, T., Zheng, W., Xie, M., & Xiong, T. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101724 · Cited by 42 · see citing works

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

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Functional Properties of Dunaliella salina and Its Positive Effect on Probiotics

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Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review

Lu, Y., Xing, S., He, L., Li, C., Wang, X., Zeng, X., & Dai, Y. (2022) · Foods · doi:10.3390/foods11193063 · Cited by 39 · see citing works

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

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The Effect of a Probiotic Complex on the Gut-Brain Axis: A Translational Study

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Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits

Milerienė, J., Aksomaitienė, J., Kondrotienė, K., Asledottir, T., Vegarud, G. E., Šernienė, L., & Malakauskas, M. (2023) · Microorganisms · doi:10.3390/microorganisms11041034 · Cited by 37 · see citing works

Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods

Rodríguez‐Sánchez, S., Ramos, I. M., Seseña, S., Poveda, J. M., & Palop, M. L. (2021) · LWT · doi:10.1016/j.lwt.2021.111102 · Cited by 31 · see citing works

Exploring the probiotic potential of Lactiplantibacillus pentosus SM1: Resistance, anti-microbial activity, anti-biofilm, cytotoxic activity, and safety properties

Behbahani, B. A., Noshad, M., Namazi, P., & Vasiee, A. (2024) · LWT · doi:10.1016/j.lwt.2024.116850 · Cited by 31 · see citing works

Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices

Bancalari, E., Castellone, V., Bottari, B., & Gatti, M. (2020) · Foods · doi:10.3390/foods9030314 · Cited by 29 · see citing works

Characterization of Bacillus spp. isolated from the intestines of Rhynchocypris lagowskii as a potential probiotic and their effects on fish pathogens

Elsadek, M. M., Wang, S., Wu, Z., Wang, J., Wang, X., Zhang, Y., Yu, M., Guo, Z., Wang, Q., Wang, Q., et al. (2023) · Microbial Pathogenesis · doi:10.1016/j.micpath.2023.106163 · Cited by 28 · see citing works

Comparison and selection of probiotic Lactobacillus from human intestinal tract and traditional fermented food in vitro via PCA , unsupervised clustering algorithm, and heat‐map analysis

Zhang, L., Qu, H., Liu, X., Li, Q., Liu, Y., Wang, W.-Q., Chen, D., Xiao, L., & Gu, R. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.3018 · Cited by 25 · see citing works

Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization

Khan, F. F., Sohail, A., Ghazanfar, S., Ahmad, A., Riaz, A., Abbasi, K. S., Ibrahim, M. S., Uzair, M., & Arshad, M. U. (2022) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-022-09983-9 · Cited by 26 · see citing works

The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

Abbasi, S., Rafati, A., Hosseini, S. M. H., Roohinejad, S., Hashemi, S., Gahruie, H. H., & Rashidinejad, A. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3532 · Cited by 23 · see citing works

Palladium (Pd) coated fiber optic hydrogen sensors: A review

Alkhabet, M. M., Girei, S. H., Al-Isawi, Z. K., Shareef, O. S. F., Farhan, A. H., Altalebi, O., Khalaf, A. L., Jaafar, J. A., & Yaacob, M. H. (2024) · Materials Science in Semiconductor Processing · doi:10.1016/j.mssp.2024.109204 · Cited by 25 · see citing works

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., Teixeira, J., Schwan, R. F., & Dias, D. R. (2022) · Fermentation · doi:10.3390/fermentation8060277 · Cited by 23 · see citing works

Celiac therapy by administration of probiotics in food products: a review

Norouzbeigi, S., Vahid‐Dastjerdi, L., Yekta, R. A., Sohrabvandi, S., Zendeboodi, F., & Mortazavian, A. M. (2020) · Current Opinion in Food Science · doi:10.1016/j.cofs.2020.01.005 · Cited by 24 · see citing works

Probiotic potential of lyophilized Lactobacillus plantarum GP

Shekh, S. L., Boricha, A. A., Chavda, J. G., & Vyas, B. R. M. (2020) · Annals of Microbiology · doi:10.1186/s13213-020-01556-x · Cited by 23 · see citing works

Postbiotics as Dynamic Biological Molecules for Antimicrobial Activity: A Mini-Review

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The probiotic properties and potential of vaginal Lactobacillus spp. isolated from healthy women against some vaginal pathogens

Asadi, A., Lohrasbi, V., Abdi, M., Mirkalantari, S., Esghaei, M., Kashanian, M., Oshaghi, M., & Talebi, M. (2022) · Letters in Applied Microbiology · doi:10.1111/lam.13660 · Cited by 23 · see citing works

Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives

Elvan, M., Baysal, A. H., & Harsa, Ş. (2021) · LWT · doi:10.1016/j.lwt.2021.112975 · Cited by 21 · see citing works

Biochemical and Genomic Characterization of Two New Strains of Lacticaseibacillus paracasei Isolated from the Traditional Corn-Based Beverage of South Africa, Mahewu, and Their Comparison with Strains Isolated from Kefir Grains

Moiseenko, K. V., Бегунова, А. В., Savinova, О. S., Glazunova, O. A., Рожкова, И. В., & Федорова, Т. В. (2023) · Foods · doi:10.3390/foods12010223 · Cited by 21 · see citing works

Functional Properties of Chlorella vulgaris, Colostrum, and Bifidobacteria, and Their Potential for Application in Functional Foods

Hyršlová, I., Krausová, G., Smolová, J., Staňková, B., Brányik, T., Malínská, H., Hüttl, M., Kaňa, A., Čurda, L., & Doskočil, I. (2021) · Applied Sciences · doi:10.3390/app11115264 · Cited by 19 · see citing works

Mucin alleviates colonic barrier dysfunction by promoting spermine accumulation through enhanced arginine metabolism in Limosilactobacillus mucosae

Zhou, X., Xu, Q., Zhang, X., Wang, H., Bai, Y., Wu, Y., Liu, X., Wang, Z., Hu, J., Huang, M., et al. (2024) · mSystems · doi:10.1128/msystems.00246-24 · Cited by 18 · see citing works

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Burca-Busaga, C. G., Betoret, N., Seguí, L., García‐Hernández, J., Hernández, M., & Barrera, C. (2021) · Foods · doi:10.3390/foods10092155 · Cited by 16 · see citing works

Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles

Güney, D., Bingol, M. G., & Şengün, İ. Y. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03101-3 · Cited by 15 · see citing works

The metabolism and antioxidant properties of probiotics and prebiotics in fish: a review

Ng’onga, L., Amoah, K., Chen, H., Huang, Y., Wang, B. L., Shija, V. M., Yohana, M. A., Fachri, M. F., Cai, J. X., & Adjei‐Boateng, D. (2025) · Frontiers in Marine Science · doi:10.3389/fmars.2025.1622474 · Cited by 15 · see citing works

Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review

López-Palestino, A., Gómez-Vargas, R., Suárez-Quiroz, M. L., González-Ríos, Ó., Hernández‐Estrada, Z. J., Castellanos-Onorio, O. P., Alonso-Villegas, R., Estrada-Beltrán, A. E., & Figueroa-Hernández, C. Y. (2025) · Fermentation · doi:10.3390/fermentation11020095 · Cited by 14 · see citing works

Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits

Verón, H. E., Contreras, L., Isla, M. I., & Torres, S. (2023) · NFS Journal · doi:10.1016/j.nfs.2023.04.003 · Cited by 14 · see citing works

Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria Against Penicillium expansum on Fresh Grapes

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From selenium tolerance to nanoplastic antagonism: Comprehensive characterization of L. casei SNUT1 and its extracellular vesicle–nanoselenium complex

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