Probiotics in the dairy industry—Advances and opportunities

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Probiotic Potential and Safety Properties ofLactobacillus plantarumfrom Slovak Bryndza Cheese

Belicová, A., Mikulášová, M., & Dušinský, R. (2013) · BioMed Research International · doi:10.1155/2013/760298 · Cited by 89 · see citing works

Isolation and characterization of a Bacillus amyloliquefaciens strain with zearalenone removal ability and its probiotic potential

Lee, A., Cheng, K., & Liu, J. (2017) · PLoS ONE · doi:10.1371/journal.pone.0182220 · Cited by 89 · see citing works

Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China

Gao, J., Gu, F., Abdella, N. H., Ruan, H., & He, G. (2012) · Journal of Food Science · doi:10.1111/j.1750-3841.2012.02805.x · Cited by 87 · see citing works

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

da Cruz, A. G., Faria, J. A. F., Walter, E. H. M., Andrade, R., Cavalcanti, R. N., de Oliveira, C. A. F., & Granato, D. (2010) · Journal of Dairy Science · doi:10.3168/jds.2010-3336 · Cited by 85 · see citing works

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage

Zhou, T., Huo, R., Kwok, L., Li, C., Ma, Y., Mi, Z., & Chen, Y. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-14602 · Cited by 85 · see citing works

Effect of yoghurt containing Bifidobacterium lactis Bb12®on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers

Kabeerdoss, J., Devi, R. S., Mary, R. R., Prabhavathi, D., Vidya, R., Mechenro, J., Mahendri, N., Pugazhendhi, S., & Ramakrishna, B. (2011) · Nutrition Journal · doi:10.1186/1475-2891-10-138 · Cited by 81 · see citing works

Encapsulation of Lactobacillus plantarum in cellulose based microgel with controlled release behavior and increased long-term storage stability

Li, W., Liu, L., Tian, H., Luo, X., & Liu, S. (2019) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2019.115065 · Cited by 81 · see citing works

Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures

Taha, S., Abd, M. E., Gobba, C. D., Abdel-Hamid, M., Khalil, E. M., & Hassan, D. K. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0160-9 · Cited by 80 · see citing works

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

Ningtyas, D. W., Bhandari, B., Bansal, N., et al. (2019) · Food Control · doi:10.1016/j.foodcont.2018.12.048 · Cited by 80 · see citing works

Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods

Oguntoyinbo, F. A., & Narbad, A. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.022 · Cited by 79 · see citing works

Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation

Navarrete-Bolaños, J. L. (2012) · Engineering in Life Sciences · doi:10.1002/elsc.201100128 · Cited by 79 · see citing works

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Minervini, F., Siragusa, S., Faccia, M., Bello, F. D., Gobbetti, M., & Angelis, M. D. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-4150 · Cited by 78 · see citing works

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

Ahmadi, A., Milani, E., Madadlou, A., Mortazavi, S. A., Mokarram, R. R., & Salarbashi, D. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0679-y · Cited by 78 · see citing works

New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

Elkhtab, E., El-Alfy, M., Shenana, M., Mohamed, A., & Yousef, A. E. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-13150 · Cited by 78 · see citing works

Fermented milk containing Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis V9 alleviated constipation symptoms through regulation of intestinal microbiota, inflammation, and metabolic pathways

Wang, J., Bai, X., Peng, C., Yu, Z., Li, B., Zhang, W., Sun, Z., & Zhang, H. (2020) · Journal of Dairy Science · doi:10.3168/jds.2020-18639 · Cited by 78 · see citing works

Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity

Son, S.-H., Jeon, H., Yang, S.-J., Sim, M.-H., Kim, Y., Lee, N., & Paik, H. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0212-1 · Cited by 77 · see citing works

Anti-inflammatory and anti-osteoporotic potential of Lactobacillus plantarum A41 and L. fermentum SRK414 as probiotics

Lee, C. S., & Kim, S. H. (2020) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-019-09577-y · Cited by 76 · see citing works

Consumption of Bifidobacterium lactis LKM512 yogurt reduces gut mutagenicity by increasing gut polyamine contents in healthy adult subjects

Matsumoto, M., & Benno, Y. (2004) · Mutation research. Fundamental and molecular mechanisms of mutagenesis · doi:10.1016/j.mrfmmm.2004.07.016 · Cited by 75 · see citing works

Screening from pickled vegetables the potential probiotic strains of lactic acid bacteria able to inhibit the Salmonella invasion in mice

Chiu, H.-H., Tsai, C., Hsih, H.-Y., & Tsen, H. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03573.x · Cited by 75 · see citing works

A novel probiotic, Lactobacillus johnsonii 456, resists acid and can persist in the human gut beyond the initial ingestion period

Davoren, M. J., Liu, J., Castellanos, J. A., Rodriguez-Malave, N. I., & Schiestl, R. H. (2018) · Gut Microbes · doi:10.1080/19490976.2018.1547612 · Cited by 75 · see citing works

High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

Cavalheiro, F. G., Baptista, D. P., Galli, B. D., Negrão, F. N., Eberlin, M. N., & Gigante, M. L. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127482 · Cited by 75 · see citing works

Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation

Zaeim, D., Sarabi‐Jamab, M., Ghorani, B., et al. (2020) · Food Structure · doi:10.1016/j.foostr.2020.100147 · Cited by 74 · see citing works

Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food

Vasiee, A., Behbahani, B. A., Yazdi, F. T., Mortazavi, S. A., & Noorbakhsh, H. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9282-x · Cited by 73 · see citing works

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E. A., Raices, R. S. L., Silva, M. C., et al. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-16909 · Cited by 73 · see citing works

Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures

Katsiari, M. C., Voutsinas, L. P., & Kondyli, E. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00066-3 · Cited by 72 · see citing works

Production of probiotic ice cream

Salem, M. M. E., Fathi, F. A., & Awad, R. A. (2005) · Polish Journal of Food and Nutrition Sciences · Cited by 72 · see citing works

Functional and health promoting inherent attributes of Enterococcus hirae F2 as a novel probiotic isolated from the digestive tract of the freshwater fish Catla catla

Adnan, M., Patel, M. B., & Hadi, S. S. (2017) · PeerJ · doi:10.7717/peerj.3085 · Cited by 72 · see citing works

Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers

Sakandar, H. A., Kubow, S. J., & Sadiq, F. A. (2019) · LWT · doi:10.1016/j.lwt.2019.01.038 · Cited by 72 · see citing works

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works

The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

Krawęcka, A., Libera, J., & Latoch, A. (2021) · Foods · doi:10.3390/foods10102492 · Cited by 13 · see citing works

Fermented milks: a historical food with modern applications–a review

Ay, T. (2002) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1601657 · Cited by 203 · see citing works

การรอดชวตของจลนทรยโพรไบโอตกในนำผลไม Survival of Probiotics in Fruit Juices

นวลแขกุล, ส., & Charalampopoulos, D. (2013) · SWU eJournals System (Srinakharinwirot University)

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

Colombo, M., Todorov, S. D., Eller, M. R., & Nero, L. A. (2018) · Journal of Dairy Research · doi:10.1017/s0022029918000845 · Cited by 30 · see citing works

The Effects of Probiotic Cultures in Functional Foods

Kılıç, G. B. (2018) · IGI Global eBooks · doi:10.4018/978-1-5225-7039-4.ch015