Lactic acid bacteria as functional starter cultures for the food fermentation industry

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Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate

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Influence of addition of Raftiline HP® on the growth, proteolytic, ACE- and α-glucosidase inhibitory activities of selected lactic acid bacteria and Bifidobacterium

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Membrane Protein Expression in Lactococcus lactis

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

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The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria

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Screening of gamma-aminobutyric acid-producing lactic acid bacteria and the characteristic of glutamate decarboxylase from Levilactobacillus brevis F109-MD3 isolated from kimchi

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Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider

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Mono-dimensional blue native-PAGE and bi-dimensional blue native/urea-PAGE or/SDS-PAGE combined with nLC–ESI-LIT-MS/MS unveil membrane protein heteromeric and homomeric complexes in Streptococcus thermophilus

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Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life

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Purification and characterization of a thermostable endo-beta-1,4 mannanase from Weissella viridescens LB37 and its application in fruit juice clarification

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Application of starter cultures in the production of Enturire – a traditional sorghum‐based alcoholic beverage

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Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives

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Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins

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Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon

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Lactic Acid Bacteria

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Application of non-starter lactic acid bacteria as biopreservative agents to control fungal spoilage of fresh cheese

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From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems

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Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives

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Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses

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Immobilization of whole cells of Lactococcus lactis containing high levels of a hyperthermostable β-galactosidase enzyme in chitosan beads for efficient galacto-oligosaccharide production

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Altering textural properties of fermented milk by using surface‐engineered Lactococcus lactis

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Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits

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Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture

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Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari

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Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

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Viability of Lactobacillus plantarum encapsulated with poly-γ-glutamic acid produced by Bacillus sp. SJ-10 during freeze-drying and in an in vitro gastrointestinal model

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The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

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Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

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Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia (Oreochromis niloticus) Reared in a Biofloc System

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Characterization of Autochthonous Lactic Acid Bacteria Isolated from a Traditional Ethiopian Beverage, Tella

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Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet

Jeon, Y. B., Lee, J., & Chang, H. C. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1217 · Cited by 26

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

Funck, G. D., Marques, J. D. L., Cruxen, C. E. D. S., Sehn, C. P., Haubert, L., Dannenberg, G. D. S., Klajn, V. M., da Silva, W. P., & Fiorentini, Â. M. (2019) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14286 · Cited by 26

Screening of Some Lactic Acid Bacteria Isolated from Selected Nigerian Fermented Foods for Vitamin Production

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Development of probiotic orodispersible tablets using mucoadhesive polymers for buccal mucoadhesion

Hoffmann, A., Fischer, J. T., & Daniels, R. (2020) · Drug Development and Industrial Pharmacy · doi:10.1080/03639045.2020.1831013 · Cited by 26

Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages

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Polyphenols, Antioxidant Activity and Volatile Compounds in Fermented Leaves of Medicinal Plant Rosebay Willowherb (Chamerion angustifolium (L.) Holub)

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Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

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Probiotic characteristics and in vitro compatibility of a combination of Bifidobacterium breve M-16 V, Bifidobacterium longum subsp. infantis M-63 and Bifidobacterium longum subsp. longum BB536

Toscano, M., Vecchi, E. D., Gabrieli, A., Zuccotti, G., & Drago, L. (2014) · Annals of Microbiology · doi:10.1007/s13213-014-0953-5 · Cited by 26

Evaluation of Potential Probiotic Properties of Enterococcus mundtii, Its Survival in Boza and in situ Bacteriocin Production

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Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion ( Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations

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Characterization of a New Cell Envelope Proteinase PrtP from Lactobacillus rhamnosus CGMCC11055

Guo, T., Ouyang, X., Xin, Y., Wang, Y., Zhang, S., & Kong, J. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b03379 · Cited by 26

Filthy lucre: A metagenomic pilot study of microbes found on circulating currency in New York City

Maritz, J. M., Sullivan, S. A., Prill, R. J., Aksoy, E., Scheid, P. E., & Carlton, J. M. (2017) · PLoS ONE · doi:10.1371/journal.pone.0175527 · Cited by 26

Production of γ‐aminobutyric acid by microorganisms from different food sources

Hudec, J., Kobida, Ľ., Čanigová, M., Lacko-Bartošová, M., Ložek, O., Chlebo, P., Mrázová, J., Ducsay, L., & Lidiková, J. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6807 · Cited by 26

Association of mutation patterns in GyrA and ParC genes with quinolone resistance levels in lactic acid bacteria

Li, S., Li, Z., Wei, W., Ma, C., Song, X., Li, S., He, W., Tian, J., & Huo, X. (2014) · The Journal of Antibiotics · doi:10.1038/ja.2014.113 · Cited by 25

Characterization of a Lactococcus lactis promoter for heterologous protein production

Ogaugwu, C., Cheng, Q., Fieck, A., Hurwitz, I., & Durvasula, R. V. (2017) · Biotechnology Reports · doi:10.1016/j.btre.2017.11.010 · Cited by 25

The Secretion of Streptomyces monbaraensis Transglutaminase From Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles

Ma, T., Lu, J., Zhu, J., Li, X., Gu, H., Montalbán‐López, M., Wu, X., Luo, S., Zhao, Y., Jiang, S., et al. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.01675 · Cited by 25

Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef

Wang, C., Liu, H., He, L., & Li, C. (2022) · LWT · doi:10.1016/j.lwt.2022.113380 · Cited by 25

Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

Vuyst, L. D., González-Alonso, V., Wardhana, Y. R., & Pradal, I. (2023) · Springer eBooks · doi:10.1007/978-3-031-23084-4_6 · Cited by 25

Encapsulation of probiotics with poly-γ-glutamic acid alters gut microbiota and short-chain fatty acid content by maintaining cell viability in the gastrointestinal tract

Jang, W. J., Oh, D. N., Kim, D. Y., Lee, E. J., & Lee, J. M. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109328 · Cited by 25

Effect of jenny milk addition on the inhibition of late blowing in semihard cheese

Cosentino, C., Paolino, R., Valentini, V., Musto, M., Ricciardi, A., Adduci, F., D’Adamo, C., Pecora, G., & Freschi, P. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9458 · Cited by 26

Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages

Sriphochanart, W., & Skolpap, W. (2010) · Food Biotechnology · doi:10.1080/08905436.2010.507163 · Cited by 25

Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

Mei, J., Guo, Q., Wu, Y., & Li, Y. (2014) · PLoS ONE · doi:10.1371/journal.pone.0111648 · Cited by 29

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems

Gutiérrez‐Méndez, N., Rodríguez-Figueroa, J. C., González-Córdova, A. F., Nevárez‐Moorillón, G. V., Rivera-Chavira, B. E., & Vallejo‐Córdoba, B. (2010) · Canadian Journal of Microbiology · doi:10.1139/w10-026 · Cited by 25

Inhibition Effect of Lactic Acid Bacteria against Food Born Pathogen, Listeria monocytogenes

Kermanshahi, R. K., & Qamsari, E. M. (2015) · Applied food biotechnology · doi:10.22037/afb.v2i4.8894 · Cited by 31

Current and Future Applications of Bacterial Extracellular Polysaccharides

Pérez-Ramos, A., Nachér-Vázquez, M., Notararigo, S., López, P., & Mohedano, M. L. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-802189-7.00022-8 · Cited by 26

A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages

Muhammed, M. K., Krych, Ł., Nielsen, D. S., & Vogensen, F. K. (2017) · PLoS ONE · doi:10.1371/journal.pone.0174223 · Cited by 26

Cell Surface Properties of Lactococcus lactis Reveal Milk Protein Binding Specifically Evolved in Dairy Isolates

Mariya, T., Huppertz, T., Beerthuyzen, M. M., van Schalkwijk, S., Janssen, P. W. M., Wels, M., Kok, J., & Bachmann, H. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.01691 · Cited by 25

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Lü, Y., Ishikawa, H., Kwon, Y., Hu, F., Miyakawa, T., & Tanokura, M. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b05279 · Cited by 26

Nisin Production by Enterococcus hirae DF105Mi Isolated from Brazilian Goat Milk

Furtado, D. N., Favaro, L., Nero, L. A., Franco, B. D. G. D. M., & Todorov, S. D. (2019) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-019-09553-6 · Cited by 25

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Bartkienė, E., Schleining, G., Juodeikienė, G., Vidmantienė, D., Krunglevičiūtė, V., Rekštytė, T., Bašinskienė, L., Stankevičius, M., Akuņeca, I., Ragažinskienė, O., et al. (2013) · LWT · doi:10.1016/j.lwt.2013.11.033 · Cited by 27

Isolation and Identification of Lactic Acid Bacteria from Dhan, A Traditional Butter and Their Major Technological Traits

Guessas, B., & Adjoudj, F. (2012) · Cited by 25

Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria

Weckx, S., Allemeersch, J., der Meulen, R. V., Vrancken, G., Huys, G. R. B., Vandamme, P. A. R., Hummelen, P. V., & Vuyst, L. D. (2009) · Applied and Environmental Microbiology · doi:10.1128/aem.01055-09 · Cited by 25

Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles

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Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

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