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Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product

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Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria

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Lactic Acid Bacteria Starter

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Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese

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Primary Model for Biomass Growth Prediction in Batch Fermentation

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Content of Biogenic Amines and Physical Properties of Lacto-Fermented Button Mushrooms

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Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25

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Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar

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Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

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Transcriptomic analysis of Lactococcus chungangensis sp. nov. and its potential in cheese making

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Alcohol dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to moderate alcohol uptake

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Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

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THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION

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The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies

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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

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Nitrogen Fixation in Pozol, a Traditional Fermented Beverage

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Fermented beverages: geographical distribution and bioactive compounds with health benefits

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Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)

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Evaluation of Lactococcus lactis subsp. lactis as protective culture for active packaging of non-fermented foods: Creamy mushroom soup and sliced cooked ham

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Diet Quality, Child Health, and Food Policies in Developing Countries

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Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

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Uncovering encrypted antimicrobial peptides in health-associated Lactobacillaceae by large-scale genomics and machine learning

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Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

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Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model

Kang, J. Y., Lee, M., Song, J. H., Choi, E. J., Kim, D. U., Lim, S. K., Kim, N., & Chang, J. Y. (2022) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.2209.09026 · Cited by 13

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

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Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation

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Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

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Isolation and identification of lactic acid bacteria from different stages of traditional Malaysian tempeh production

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Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

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Green Technological Fermentation for Probioticated Beverages for Health Enhancement

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Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

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Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

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Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

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Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

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Nitrite reduction in fermented meat products and its impact on aroma

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γ-Aminobutyric acid production and antioxidant activities in fresh cheese by Lactobacillus plantarum L10-11

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Therapeutics Effects and Health Benefits of the Caucasus Koumiss: A Review

Kırdar, S. S. (2021) · Annual Research & Review in Biology · doi:10.9734/arrb/2021/v36i1130450 · Cited by 13

Identification and characterization of bacteriocin biosynthetic gene clusters found in multiple bacteriocins producing Lactiplantibacillus plantarum PUK6

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AUTOCHTHONOUS MICROBIOTA OF RAW MILK WITH ANTAGONISTIC ACTIVITY AGAINST LISTERIA MONOCYTOGENES AND SALMONELLA ENTERITIDIS

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Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal

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Genetic Diversity and Some Aspects of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Goat Milk

Cavicchioli, V. Q., Dornellas, W. S., Perin, L. M., Pieri, F. A., Franco, B. D. G. D. M., Todorov, S. D., & Nero, L. A. (2015) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-015-1511-8 · Cited by 13

Safety control indices for plaa-som, a Thai fermented fish product

Kopermsub, P., & Yunchalard, S. (2008) · African Journal of Microbiology Research · doi:10.5897/ajmr.9000636 · Cited by 13

Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria

von Mollendorff, J. W., Vaz‐Velho, M., & Todorov, S. D. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7662-8_12 · Cited by 15

Probiotic Microorganisms in Dry Fermented Meat Products

Neffe‐Skocińska, K., Wójciak, K. M., & Zielińska, D. (2016) · InTech eBooks · doi:10.5772/64090 · Cited by 13

AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion

Miljković, M., Marinkovic, P., Novović, K., Jovčić, B., Terzić-Vidojević, A., & Kojić, M. (2018) · Biofouling · doi:10.1080/08927014.2018.1481956 · Cited by 13

Bacteria and yeast isolation and characterisation from a South African fermented beverage

Moodley, S., Dlamini, N., Steenkamp, L. H., & Buys, E. M. (2019) · South African Journal of Science · doi:10.17159/sajs.2019/5996 · Cited by 13

Probiotics in Functional Foods

Brahma, S., Sadiq, M. B., & Ahmad, I. N. (2019) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22368-8 · Cited by 14

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

Perjéssy, J., Hegyi, F., Nagy-Gasztonyi, M., & Zalán, Z. (2021) · Food Science and Technology International · doi:10.1177/10820132211018044 · Cited by 13

Comparative Genomics of Closely Related Tetragenococcus halophilus Strains Elucidate the Diversity and Microevolution of CRISPR Elements

Matsutani, M., Wakinaka, T., Watanabe, J., Tokuoka, M., & Ohnishi, A. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.687985 · Cited by 13

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Stimbirys, A., Bartkienė, E., Šiugždaitė, J., Augėnienė, D., Vidmantienė, D., Juodeikienė, G., Maruška, A., Stankevičius, M., & Čižeikienė, D. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1328-4 · Cited by 13

Bacteriocins in Plastics

Mauriello, G., & Villani, F. (2011) · doi:10.1002/9781118150887.ch6 · Cited by 13

Lactic Acid Bacteria for Dairy Fermentations

Carminati, D., Giraffa, G., Zago, M., Marcó, M. B., Guglielmotti, D. M., Binetti, A. G., & Reinheimer, J. A. (2015) · doi:10.1002/9781118868386.ch12 · Cited by 13

Cheese Microbial Ecology and Safety

Picón, A. (2017) · Wiley eBooks · doi:10.1002/9781119046165.ch0d · Cited by 13

Bioprotective Strategies to Control Listeria monocytogenes in Food Products and Processing Environments

Fliss, O., Fliss, I., & Biron, É. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms262110481 · Cited by 13

Investigation of free amino acids in lactic acid bacteria fermented milk and their ability to activate the calcium sensing receptor

Ahmad, R., Dalziel, J. E., Nguyen, H. T. H., Rounce, J. R., Day, L., & Maes, E. (2022) · International Dairy Journal · doi:10.1016/j.idairyj.2022.105568 · Cited by 12

Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures

Gölbaşι, G., Akın, N., Göktepe, Ç. K., & Demirci, T. (2023) · International Dairy Journal · doi:10.1016/j.idairyj.2023.105663 · Cited by 12

Microbial count, chemical composition and fatty acid profile of biological silage obtained from pacu and spotted sorubim fish waste using lactic acid bacteria fermentation

Bezerra, R. A., & Fonseca, G. G. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102929 · Cited by 16

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Doukaki, A., Papadopoulou, O. S., Baraki, A., Siapka, M., Ntalakas, I., Tzoumkas, I., Papadimitriou, K., Tassou, C. C., Skandamis, P. N., Nychas, G. E., et al. (2024) · Microorganisms · doi:10.3390/microorganisms12091870 · Cited by 15

Application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry as a monitoring tool for in-house brewer's yeast contamination: a proof of concept

Wieme, A. D., Spitaels, F., Vandamme, P. A. R., & LANDSCHOOT, A. V. (2014) · Journal of the Institute of Brewing · doi:10.1002/jib.149 · Cited by 12

Hepatoprotective effects of lactic acid-fermented garlic extract against acetaminophen-induced acute liver injury in rats

Lee, H. S., Lim, W., Lee, S. J., Lee, S., Yu, H. J., Lee, J. H., & Cho, H. Y. (2016) · Food Science and Biotechnology · doi:10.1007/s10068-016-0143-2 · Cited by 12

Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp.

Demirbaş, F., Dertli̇, E., & Arıcı, M. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101581 · Cited by 12

Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened

Samelis, J., & Kakouri, A. (2022) · Fermentation · doi:10.3390/fermentation8100492 · Cited by 12

Stress response of some lactic acid bacteria isolated from Romanian artisan dairy products

Zamfir, M., & Grosu‐Tudor, S. (2013) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-013-1454-6 · Cited by 12

Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk

Łaniewska‐Trokenheim, Ł., Olszewska, M. A., Mikš‐Krajnik, M., & Zadernowska, A. (2010) · The Journal of Microbiology · doi:10.1007/s12275-010-0056-3 · Cited by 12

Microbial characteristics of Klila and Jben traditionnal Moroccan cheese from raw cow's milk.

Mennane, Z., Khedid, K., Zinedine, A., Lagzouli, M., Ouhssine, M., & Elyachioui, M. (2007) · Cited by 12

Isolation and screening of microorganisms from a gari fermentation process for starter culture development

Edward, V. (2012) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb11.3672 · Cited by 12

Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain

Ryu, E.-H., Yoon, H.-H., & Jung, J. (2015) · 한국식품조리과학회지 · doi:10.9724/kfcs.2015.31.6.773 · Cited by 12

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

Hickey, C. D., Auty, M. A. E., Wilkinson, M. G., & Sheehan, J. J. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2016.12.015 · Cited by 12

The complete genome sequence of the yogurt isolate Streptococcus thermophilus ACA-DC 2

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Microbial Fermentation in Food Preservation

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