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

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The development of a combined enzymatic and microbial fermentation as a viable technology for the spent coffee ground full utilization

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Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

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Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

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Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

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Aflatoxin B1 Binding by Lactic Acid Bacteria in Protein-Rich Plant Material Fermentation

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Functional Properties of Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables

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Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough

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Bacteriocins from Lactic Acid Bacteria

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The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

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Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production

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Extraction, purification and characterization of low molecular weight Proline iminopeptidase from probiotic L. plantarum for meat tenderization

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Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

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Effect of microwave sterilization on maturation time and quality of low‐salt sufu

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Comparison of lactic acid contents between dried and frozen tarhana

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The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese

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Overview of the ecology and biodiversity of the LAB

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Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives

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Profiling of microbial populations present in ground beef and plant-based meat analogues

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Halal Perspective of Microbial Bioprocess Based-Food Products

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Safety assessment of Weissella confusa – A direct-fed microbial candidate

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Review of Lactobacillus in the food industry and their culture media

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Evaluation of the Estimation Capability of Response Surface Methodology and Artificial Neural Network for the Optimization of Bacteriocin-Like Inhibitory Substances Production by Lactococcus lactis Gh1

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Effects of CcpA against salt stress in Lactiplantibacillus plantarum as assessed by comparative transcriptional analysis

Chen, C., Huang, K., Li, X., Tian, H., Yu, H., Huang, J., Yuan, H., Zhao, S., & Shao, L. (2021) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-021-11276-0 · Cited by 22

Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems

Gutierrez, J. M., & Cocolin, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.05.030 · Cited by 24

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet

Park, S., Chang, H. C., & Lee, J. (2021) · Foods · doi:10.3390/foods10071501 · Cited by 23

Use of immobilized cell biocatalysts in baking

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Lactic acid bacteria as functional probiotic isolates for inhibiting the growth of Aspergillus flavus, A. parasiticus, A. niger and Penicillium chrysogenum

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Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions

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Analysis of gene expression profiles of Lactobacillus paracasei induced by direct contact with Saccharomyces cerevisiae through recognition of yeast mannan

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Fermentation to Improve Food Security in Africa and Asia

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Lactic Acid Bacteria—From Nature Through Food to Health

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Screening of lactic acid bacteria strains for their ability to bind phthalate monoesters in vitro and the binding characteristics

Zhu, Y., Lai, J., Liao, X.-D., & Liu, S. (2018) · Food Control · doi:10.1016/j.foodcont.2018.02.013 · Cited by 22

Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration

Ordaz, J. J., MARTÍNEZ-RAMÍREZ, X., Cruz-Guerrero, A. E., Contreras‐López, E., Ayala-Niño, A., Castro‐Rosas, J., & González-Olivares, L. G. (2018) · Food Science and Technology · doi:10.1590/fst.41117 · Cited by 22

Innovative traditions in swiftly transforming foodscapes: An exploratory essay

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Determination of antagonistic starter cultures for pickle and olive fermentation processes

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Structural analysis and mucosal immune regulation of exopolysaccharide fraction from Bifidobacterium animalis RH

Xu, R., Shen, Q., Wu, R., & Li, P. (2017) · Food and Agricultural Immunology · doi:10.1080/09540105.2017.1333578 · Cited by 22

Safety evaluation of starter cultures

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Terasi, exploring the Indonesian ethnic fermented shrimp paste

Herlina, V. T., & Setiarto, R. H. B. (2024) · Journal of Ethnic Foods · doi:10.1186/s42779-024-00222-w · Cited by 21

Exploring probiotic potential and antimicrobial properties of lactic acid bacteria from cow's milk

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Adaptation of bacterial starter cultures from dairy to plant-based substrates: challenges and opportunities

Lavelle, K., Mahony, J., & van Sinderen, D. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111304 · Cited by 20

Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products

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Flavors and Food Fermentation

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A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

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Microbial contamination level and microbial diversity of occupational environment in commercial and traditional dairy plants

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Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk

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Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations

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Composition and activity of microbiota in sourdough and their effect on bread quality and safety

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Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage

Yang, H., Wang, B., Zhang, Q., Cheng, H., & Yu, Z. (2021) · Microorganisms · doi:10.3390/microorganisms9020420 · Cited by 21

Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens

Vougiouklaki, D., Tsironi, T. N., Papaparaskevas, J., Halvatsiotis, P., & Houhoula, D. P. (2022) · Applied Sciences · doi:10.3390/app12020660 · Cited by 21

Probiotic Effects and Metabolic Products of Enterococcus faecalis LD33 with Respiration Capacity

Jiao, Y., Yang, H. M., Shigwedha, N., Zhang, S., Liu, F., & Zhang, L. (2022) · Foods · doi:10.3390/foods11040606 · Cited by 21

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Li, H., Gao, J., Chen, W., Qian, C., Wang, Y., Wang, J., & Chen, L. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2755 · Cited by 21

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

Vermote, L., Verce, M., Mozzi, F., Vuyst, L. D., & Weckx, S. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.872281 · Cited by 21

Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage

Zhao, X., Ge, Y., Yu, X., Liu, C., Li, H., Wang, X., & Yao, S. (2024) · Molecules · doi:10.3390/molecules29061257 · Cited by 40

Microbiota of the fer Mented sausages: influence to product quality and safety

Milićević, B., Zdolec, N., Kozačinski, L., Dobranić, V., & Savić, D. S. (2014) · Bulgarian Portal for Open Science · Cited by 21

Evaluation of Technological and Probiotic Abilities of Local Lactic Acid Bacteria

Samedi, L., & Charles, A. L. (2019) · Journal of Applied & Environmental Microbiology · doi:10.12691/jaem-7-1-3 · Cited by 21

Presence of extracellular DNA & protein in biofilm formation by gentamicin-resistant Lactobacillus plantarum

George, J., & Halami, P. M. (2019) · The Indian Journal of Medical Research · doi:10.4103/ijmr.ijmr_2022_17 · Cited by 21

Isolation and Characterization of Lactic Acid Bacteria from Fermented Goat Milk in Tajikistan

Cho, G., Cappello, C., Schrader, K., Fagbemigun, O., Oguntoyinbo, F. A., Csovcsics, C., sch, N. R. Ö., Kabisch, J., Neve, H., Bockelmann, W., et al. (2018) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.1807.08011 · Cited by 22

Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

Caro, I., Quinto, E. J., Fuentes, L., Alessandria, V., Cocolin, L., Redondo-del-Río, M. P., Mayo, B., Flórez, A. B., & Mateo, J. (2020) · LWT · doi:10.1016/j.lwt.2020.109041 · Cited by 21

Bacterial Flow Cytometry and Imaging as Potential Process Monitoring Tools for Industrial Biotechnology

Narayana, S. K., Mallick, S. K., Siegumfeldt, H., & van den Berg, F. W. J. (2020) · Fermentation · doi:10.3390/fermentation6010010 · Cited by 21

Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Asaduzzaman, M., Ohya, M., Kumura, H., Hayakawa, T., & Wakamatsu, J. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108109 · Cited by 21

Microbiological quality of tempeh with different wraps: banana leaf versus plastic

Erdiansyah, M., Meryandini, A., Wijaya, M., & Suwanto, A. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05014-7 · Cited by 21

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

Bockwoldt, J. A., Fellermeier, J., Steffens, E., Vogel, R. F., & Ehrmann, M. A. (2021) · Foods · doi:10.3390/foods10030547 · Cited by 23

Effect of Protein Hydrolysates on Growth Kinetics and Aminopeptidase Activities of Lactobacillus

Meli, F., Lazzi, C., Neviani, E., & Gatti, M. (2013) · Current Microbiology · doi:10.1007/s00284-013-0445-z · Cited by 22

Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving

Sahraoui, Y., Fayolle, K., Leriche, F., Flèche‐Matéos, A. L., & Sadoun, D. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1845-9 · Cited by 21

Microbial information regimen in EU geographical indications

Capozzi, V., Russo, P., & Spano, G. (2012) · World Patent Information · doi:10.1016/j.wpi.2012.04.001 · Cited by 21

An insight into plant-based yogurts: Physicochemical, organoleptic properties and functional food aspects

Qadir, R., Nasir, W. N. A. W. M., Azmi, A. B., Fatima, S., Mehmood, N., & Hussin, A. S. M. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.107578 · Cited by 22

Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese

Zhang, B., Tan, Z., Wang, Y., Li, Z., Jiao, Z., & Huang, Q. (2014) · Dairy Science and Technology · doi:10.1007/s13594-014-0194-1 · Cited by 20

Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese

Kim, T.-O., Mondal, S. C., Jeong, C., Kim, S.-R., Ban, O., Jung, Y. H., Yang, J., & Kim, S. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2648 · Cited by 22

Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS‐GC‐IMS with PCA

Han, Y., Wang, C., Zhang, X., Li, X., & Gao, Y. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16045 · Cited by 20

Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

Tolpežnikaitė, E., Bartkevičs, V., Skrastina, A., Pavlenko, R., Ružauskas, M., Starkutė, V., Zokaitytė, E., Klupšaitė, D., Ruibys, R., Rocha, J. M., et al. (2023) · Biology · doi:10.3390/biology12020248 · Cited by 22

High efficiency biosynthesis of gardenia blue and red pigment by lactic acid bacteria: A great potential for natural color pigments

Li, L., Zhou, L. H., Song, G., Wang, D., Xiao, G., Zheng, F., & Gong, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135868 · Cited by 20

Fermentation Potential ofLactobacillus rhamnosusandLactobacillus acidophilusin Date Syrup to Develop a Functional Fermented Beverage: A Comparative Study

Karbasi, M., Yarmand, M. S., & Mousavi, M. (2014) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12297 · Cited by 20

Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method

Okcu, G., Ayhan, K., Altuntaş, E. G., Vural, N., & Poyrazoğlu, E. S. (2015) · LWT · doi:10.1016/j.lwt.2015.10.072 · Cited by 20

Probiotic Efficacy and Potential of Streptococcus thermophilus modulating human health: A synoptic review

Sharma, R., Bhaskar, B., Sanodiya, B. S., Thakur, G. S., Jaiswal, P., Yadav, N., Sharma, A., & Bisen, P. S. (2014) · IOSR Journal of Pharmacy and Biological Sciences · doi:10.9790/3008-09325258 · Cited by 20

Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

Cais‐Sokolińska, D., Wójtowski, J. A., & Pikul, J. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13202 · Cited by 20

Diversity study of microbial community in bacon using metagenomic analysis

Yi, L., Su, G., Hu, G., & Peng, Q. (2016) · Journal of Food Safety · doi:10.1111/jfs.12334 · Cited by 20

The Copper Homeostasis Transcription Factor CopR Is Involved in H2O2 Stress in Lactobacillus plantarum CAUH2

Yang, Y., Yin, J., Liu, J., Xu, Q., Lan, T., Ren, F., & Hao, Y. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.02015 · Cited by 20

Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria

Peyer, L. C., Zannini, E., Jacob, F., & Arendt, E. K. (2015) · Journal of the American Society of Brewing Chemists · doi:10.1094/asbcj-2015-0811-01 · Cited by 20

Food-grade expression of nattokinase in Lactobacillus delbrueckii subsp. bulgaricus and its thrombolytic activity in vitro

Li, C., Du, Z., Qi, S., Zhang, X., Wang, M., Zhou, Y., Lu, H., Gu, X., & Tian, H. (2020) · Biotechnology Letters · doi:10.1007/s10529-020-02974-2 · Cited by 20

Fluorescent Copolymers for Bacterial Bioimaging and Viability Detection

Si, Y., Grazon, C., Clavier, G. M., Rieger, J., Tian, Y., Audibert, J., Sclavi, B., & Méallet‐Renault, R. (2020) · ACS Sensors · doi:10.1021/acssensors.0c00981 · Cited by 20

Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

Seong, H.-Y., & Kim, M. (2021) · LWT · doi:10.1016/j.lwt.2021.111948 · Cited by 21

Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations

Rodríguez, M. C., Rimaux, T., Fornaguera, M. J., Vrancken, G., de Valdez, G. F., Vuyst, L. D., & Mozzi, F. (2011) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-011-3617-4 · Cited by 20

Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin

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