Lactic Acid Bacteria: Microbiological and Functional Aspects

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

Raheem, A., Liang, L., Zhang, G., & Cui, S. (2021) · Frontiers in Immunology · doi:10.3389/fimmu.2021.616713 · Cited by 323

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

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Adebo, J. A., Njobeh, P. B., Gbashi, S., Oyedeji, A. B., Ogundele, O. M., Oyeyinka, S. A., & Adebo, O. A. (2022) · Fermentation · doi:10.3390/fermentation8020063 · Cited by 283

Multi-Product Lactic Acid Bacteria Fermentations: A Review

Mora-Villalobos, J.-A., Montero‐Zamora, J., Barboza, N., Rojas-Garbanzo, C., Usaga, J., Redondo-Solano, M., Schroedter, L., Olszewska‐Widdrat, A., & López‐Gómez, J. P. (2020) · Fermentation · doi:10.3390/fermentation6010023 · Cited by 231

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Adebo, O. A. (2020) · Nutrients · doi:10.3390/nu12041111 · Cited by 197

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu, T. J., & Reale, A. (2020) · Microorganisms · doi:10.3390/microorganisms8081176 · Cited by 172

Recent advances in modified poly (lactic acid) as tissue engineering materials

Castañeda-Rodríguez, S., González‐Torres, M., Ribas‐Aparicio, R. M., Prado-Audelo, M. L. D., Leyva‐Gómez, G., Gürer, E. S., & Sharifi‐Rad, J. (2023) · Journal of Biological Engineering · doi:10.1186/s13036-023-00338-8 · Cited by 151

Extracellular electron transfer increases fermentation in lactic acid bacteria via a hybrid metabolism

Tejedor‐Sanz, S., Stevens, E. T., Li, S., Finnegan, P., Nelson, J., Knoesen, A., Light, S. H., Ajo-Franklin, C. M., & Marco, M. L. (2021) · eLife · doi:10.7554/elife.70684 · Cited by 109

Strategies to enhance stress tolerance in lactic acid bacteria across diverse stress conditions

Derunets, A. S., Selimzyanova, A. I., Rykov, S. V., Kuznetsov, A. Y., & Berezina, O. V. (2024) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-024-03905-3 · Cited by 75

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Gutiérrez-Ríos, H. G., Suárez-Quiroz, M. L., Hernández‐Estrada, Z. J., Castellanos-Onorio, O. P., Alonso-Villegas, R., Rayas‐Duarte, P., Cano-Sarmiento, C., Figueroa-Hernández, C. Y., & González-Ríos, Ó. (2022) · Fermentation · doi:10.3390/fermentation8070331 · Cited by 80

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Miranda, C., Contente, D., Igrejas, G., Câmara, S. P. D. A. E., Dapkevicius, M. D. L. E., & Poeta, P. A. C. Q. D. (2021) · Foods · doi:10.3390/foods10092092 · Cited by 68

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

Agüero, N., Frizzo, L. S., Ouwehand, A. C., Aleu, G., & Rosmini, M. R. (2020) · Foods · doi:10.3390/foods9050596 · Cited by 68

Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives

Grujović, M. Ž., Semedo‐Lemsaddek, T., & Marković, K. G. (2025) · Foods · doi:10.3390/foods14173088 · Cited by 61

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck, T., Ispiryan, L., Hoehnel, A., Sahin, A. W., Coffey, A., Zannini, E., & Arendt, E. K. (2022) · Foods · doi:10.3390/foods11142013 · Cited by 49

Healthy Cattle Microbiome and Dysbiosis in Diseased Phenotypes

Khalil, A., Batool, A., & Arif, S. (2022) · Ruminants · doi:10.3390/ruminants2010009 · Cited by 46

A Review on Adventitious Lactic Acid Bacteria from Table Olives

Portilha‐Cunha, M. F., Macedo, Â. C., & Malcata, F. X. (2020) · Foods · doi:10.3390/foods9070948 · Cited by 43

Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey

Simone, N. D., Rocchetti, M. T., la Gatta, B., Spano, G., Drider, D., Capozzi, V., Russo, P., & Fiocco, D. (2022) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-022-09988-4 · Cited by 36

Molecular Routes to Specific Identification of the Lactobacillus Casei Group at the Species, Subspecies and Strain Level

Jarocki, P., Komoń‐Janczara, E., Glibowska, A., et al. (2020) · International Journal of Molecular Sciences · doi:10.3390/ijms21082694 · Cited by 35

Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology

Dovom, M. R. E., Najafi, M. B. H., Vosough, P. R., Norouzi, N., Nezhad, S. J. E., & Mayo, B. (2023) · Scientific Reports · doi:10.1038/s41598-023-27658-5 · Cited by 33

Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application

Yap, P.-C., MatRahim, N., AbuBakar, S., & Lee, H. Y. (2021) · Microbiology Research · doi:10.3390/microbiolres12010017 · Cited by 33

Microbial community structure of plant-based meat alternatives

Roch, F., Dzieciol, M., Quijada, N. M., Alteio, L. V., Mester, P., & Selberherr, E. (2024) · npj Science of Food · doi:10.1038/s41538-024-00269-8 · Cited by 31

Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues

Ağagündüz, D., Yılmaz, B., Koçak, T., Başar, H. A., Rocha, J. M., & Özoğul, F. (2022) · Foods · doi:10.3390/foods11193074 · Cited by 27

From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

Arena, M. P., Russo, P., Spano, G., & Capozzi, V. (2020) · J — Multidisciplinary Scientific Journal · doi:10.3390/j3010003 · Cited by 27

Postbiotic metabolites, antioxidant and anticancer activities of probiotic Leuconostoc pseudomesenteroides strains in natural pickles

Alan, Y., Savcı, A., Koçpınar, E. F., et al. (2022) · Archives of Microbiology · doi:10.1007/s00203-022-03180-6 · Cited by 25

Draft Genome Sequence of Lactococcus lactis Subsp. cremoris WA2-67: A Promising Nisin-Producing Probiotic Strain Isolated from the Rearing Environment of a Spanish Rainbow Trout (Oncorhynchus mykiss, Walbaum) Farm

Feito, J. A., Contente, D., Alonso, M. P., Díaz-Formoso, L., Araújo, C., Peña, N., Borrero, J., Gómez‐Sala, B., del Campo, R., Muñoz-Atienza, E., et al. (2022) · Microorganisms · doi:10.3390/microorganisms10030521 · Cited by 24

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Neylon, E., Nyhan, L., Zannini, E., Monin, T., Münch, S., Sahin, A. W., & Arendt, E. K. (2023) · Fermentation · doi:10.3390/fermentation9010078 · Cited by 23

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Carballo, D. E., Mateo, J., Andrés, S., Giráldez, F. J., Quinto, E. J., Khanjari, A., Operta, S., & Caro, I. (2019) · Antibiotics · doi:10.3390/antibiotics8040227 · Cited by 22

Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods

Filho, J. G. D. O., Duarte, L. G. R., Bonfim, D. O., Salgaço, M. K., Mattoso, L. H. C., & Egea, M. B. (2024) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-024-10382-5 · Cited by 21

Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications

Cirunay, A. R. T., Barry‐Ryan, C., & McAuliffe, O. E. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2560680 · Cited by 21

Growth and adhesion inhibition of pathogenic bacteria by live and heat-killed food-origin Lactobacillus strains or their supernatants

Zielińska, D., Łepecka, A., Ołdak, A., Długosz, E., & Kołożyn‐Krajewska, D. (2021) · FEMS Microbiology Letters · doi:10.1093/femsle/fnab024 · Cited by 20

Isolation and characterisation of novel phages infecting Lactobacillus plantarum and proposal of a new genus, “Silenusvirus”

Kyrkou, I., Carstens, A. B., Ellegaard‐Jensen, L., et al. (2020) · Scientific Reports · doi:10.1038/s41598-020-65366-6 · Cited by 17

Microbial Gatekeepers of Fertility in the Female Reproductive Microbiome of Cattle

Adnane, M., & Chapwanya, A. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms252010923 · Cited by 16

Current Applications and Future Trends of Dehydrated Lactic Acid Bacteria for Incorporation in Animal Feed Products

Moretti, A. F., Brizuela, N. S., Bravo-Ferrada, B. M., Tymczyszyn, E. E., & Golowczyc, M. A. (2023) · Fermentation · doi:10.3390/fermentation9080742 · Cited by 15

Antimicrobial activity of the Lacticaseibacillus rhamnosus CRL 2244 and its impact on the phenotypic and transcriptional responses in carbapenem resistant Acinetobacter baumannii

Rodríguez, M. C., Ramlaoui, D., Georgeos, N., Gasca, B., Leal, C., Subils, T., Tuttobene, M. R., Sieira, R., Salzameda, N. T., Bonomo, R. A., et al. (2023) · Scientific Reports · doi:10.1038/s41598-023-41334-8 · Cited by 16

Prevalence, diversity and transferability of the Tn 916 -Tn 1545 family ICE in oral streptococci

Lunde, T. M., Hjerde, E., & Al‐Haroni, M. (2021) · Journal of Oral Microbiology · doi:10.1080/20002297.2021.1896874 · Cited by 16

Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

Mayta-Apaza, A. C., Rocha-Mendoza, D., García‐Cano, I., & Jiménez‐Flores, R. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00157 · Cited by 13

Probiotics-Loaded Microspheres for Cosmetic Applications

Łętocha, A., Michalczyk, A., Ostrowska, P., Miastkowska, M., & Sikora, E. (2024) · Applied Sciences · doi:10.3390/app14031183 · Cited by 14

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

Szymański, P., Łaszkiewicz, B., Kern-Jędrychowska, A., Siekierko, U., & Kołożyn‐Krajewska, D. (2021) · Applied Sciences · doi:10.3390/app11030904 · Cited by 14

Lactobacillus brevis BGZLS10-17 and Lb. plantarum BGPKM22 Exhibit Anti-Inflammatory Effect by Attenuation of NF-κB and MAPK Signaling in Human Bronchial Epithelial Cells

Stankovic, M. M., Veljović, K., Popovic, N., Kojić, S., Manevski, S. D., Radojkovic, D. P., & Golić, N. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23105547 · Cited by 17

Optimization of Probiotic Lactobacilli Production for In-Feed Supplementation to Feedlot Cattle

Ficoseco, C. A., Mansilla, F. I., Vignolo, G. M., et al. (2023) · Applied Microbiology · doi:10.3390/applmicrobiol3020024 · 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

Ibrahim, I., Ayariga, J. A., Xu, J., Boakai, R. K., Ajayi, O. S., & Owusu‐Kwarteng, J. (2023) · Foods · doi:10.3390/foods12061207 · Cited by 13

Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health

Khan, F. M., Morya, S., & Chattu, V. K. (2021) · Journal of Applied and Natural Science · doi:10.31018/jans.v13i2.2683 · Cited by 13

Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria

Martins, G. N., Carboni, A. D., Hugo, A. A., et al. (2023) · Foods · doi:10.3390/foods12122324 · Cited by 11

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

Huang, Z., Habib, A., Ding, X., & Lv, H. (2023) · Molecules · doi:10.3390/molecules28135242 · Cited by 10

Major role of lactate dehydrogenase D-LDH1 for the synthesis of lactic acid in Fructobacillus tropaeoli CRL 2034

Bleckwedel, J., Mohamed, F., Mozzi, F., et al. (2020) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-020-10776-9 · Cited by 9

Prospects of probiotics in improvement of health and productivity of dairy animals and reducing antibiotic load on the environment

Kumar, S., Singh, O., Kundgir, S., Mahna, N., Gupta, M., Yadav, P. K., Tyagi, N., Samanta, A. K., & Tyagi, A. K. (2025) · Biotechnology for the Environment · doi:10.1186/s44314-025-00025-6 · Cited by 8

Cheese: mere indulgence or part of a healthy diet?

Eugénio, A. T., Ramos, R., Barreto, I. R., Carriço, R., Marcos, J., Camelo, A., Santo, C. E., & Brandão, I. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1649432 · Cited by 9

Comparative metagenomics of microbial communities and resistome in southern farming systems: implications for antimicrobial stewardship and public health

Kilonzo‐Nthenge, A., Rafiqullah, I., Netherland, M., Nzomo, M., Mafiz, A. I., Nahashon, S. N., & Hasan, N. A. (2024) · Frontiers in Microbiology · doi:10.3389/fmicb.2024.1443292 · Cited by 9

Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits

Wijesekara, A. V., Weerasingha, V., Jayarathna, S., Vidanarachchi, J. K., & Priyashantha, H. (2025) · International Journal of Food Science · doi:10.1155/ijfo/6672700 · Cited by 8

Postbiotics as natural antimicrobials: a novel biocontrol strategy for food safety

Erdinc, A. N., & Çufaoğlu, G. (2026) · Frontiers in Bacteriology · doi:10.3389/fbrio.2025.1712139 · Cited by 8

Genomic and Functional Evaluation of Two Lacticaseibacillus paracasei and Two Lactiplantibacillus plantarum Strains, Isolated from a Rearing Tank of Rotifers (Brachionus plicatilis), as Probiotics for Aquaculture

Contente, D., Díaz-Formoso, L., Feito, J. A., Hernández, P. E., Muñoz-Atienza, E., Borrero, J., Poeta, P. A. C. Q. D., & Cintas, L. M. (2024) · Genes · doi:10.3390/genes15010064 · Cited by 7

Cutting-Edge iPSC-Based Approaches in Studying Host—Microbe Interactions in Neuropsychiatric Disorders

Mihailovich, M., Bajić, S. S., Dinić, M., Đokić, J., Živković, M., Radojević, D., & Golić, N. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms251810156 · Cited by 7

Recent developments on wall materials for the microencapsulation of probiotics: A review

Soto, J. G. M., González‐Laredo, R. F., Medina‐Torres, L., et al. (2023) · TECNOCIENCIA CHIHUAHUA · doi:10.54167/tch.v17i1.1140 · Cited by 6

Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications

Martín-Miguélez, J. M., Peromingo, B., Castaño, C., Córdoba, J. J., Delgado, J., & Martín, I. (2025) · Foods · doi:10.3390/foods14244332 · Cited by 6

Probiotic Lactic Acid Bacteria for Vaginal Application. Optimization of Biomass Production and Freeze-Drying Conditions

Marchesi, A., & Nader-Macı́as, M. E. (2023) · Applied Microbiology · doi:10.3390/applmicrobiol3020037 · Cited by 5

Extracellular electron transfer increases fermentation in lactic acid bacteria via a hybrid metabolismPreprint

Tejedor‐Sanz, S., Stevens, E. T., Finnegan, P., et al. (2021) · bioRxiv (Cold Spring Harbor Laboratory) · doi:10.1101/2021.05.26.445846 · Cited by 5

The probiotic characteristics and antimicrobial mechanisms of Lactiplantibacillus plantarum ZFM55

Wu, S., Fan, J., Xu, Y., Luo, Y., Xie, L., Hu, M., Chen, Y., Wei, F., Lou, Y., Li, P., et al. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108040 · Cited by 4

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir

Limbad, M., Maddox, N. G., Hamid, N., & Kantono, K. (2024) · Fermentation · doi:10.3390/fermentation10070327 · Cited by 4

Probiotic fermentation enhances the technological properties and health-promoting potential of skyr-type yogurts

Zepeda-Hernández, A., la Cruz, M. F. R.-D., Antunes‐Ricardo, M., Ortega‐Hernández, É., García-García, J. D., García-Amezquita, L. E., & García‐Cayuela, T. (2025) · International Dairy Journal · doi:10.1016/j.idairyj.2025.106276 · Cited by 4

Lactobacillus-based probiotics restore gut microbial balance in weaned rabbits: Insights into dietary modulation and molecular docking analysis

Ghany, K. A. E., Mallasiy, L. O., Haredy, S. A., Ahmed-Farid, O. A.-H., Aboukhezam, B., & Elshafey, N. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106466 · Cited by 4

Draft genome sequence of Lactobacillus plantarum strain DMR17 isolated from homemade cow dahi of Sikkim Himalayan region: an evaluation of lactate fermentation and secondary metabolism

Tirwa, R. K., Najar, I. N., Thakur, N. N., Chaurasia, L. K., & Tamang, B. (2020) · Archives of Microbiology · doi:10.1007/s00203-020-02023-6 · Cited by 4

Potential of New Bacterial Strains for a Multiproduct Bioprocess Application: A Case Study Using Isolates of Lactic Acid Bacteria from Pineapple Silage of Costa Rican Agro-Industrial Residues

Montero‐Zamora, J., Rojas-Vargas, M. D., Barboza, N., et al. (2022) · Fermentation · doi:10.3390/fermentation8080361 · Cited by 4

Opuntia ficus indica cladode as fermentation feedstock for lactic acid production by Lactobacillus acidophilus LA 5

Vecchio, G. L., Salvo, E. D., Maria, L. D., et al. (2023) · Natural Product Research · doi:10.1080/14786419.2023.2284253 · Cited by 4

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage

de Souza, W. L., Cidrini, I. A., Júnior, A. P. N., Instituto Federal de Educação, C. E. T. D. S. D. M. G., Silva, M. D., Gervásio, J. R. S., de Abreu, M. J. I., Instituto Federal de Educação, C. E. T. D. S. D. M. G., & Nascimento, D. C. (2020) · Semina Ciências Agrárias · doi:10.5433/1679-0359.2020v41n6supl2p3351 · Cited by 5

Antimicrobial Activity, Genetic Diversity and Safety Assessment of Lactic Acid Bacteria Isolated from European Hakes (Merluccius merluccius, L.) Caught in the Northeast Atlantic Ocean

Díaz-Formoso, L., Contente, D., Feito, J. A., Orgaz, B., Hernández, P. E., Borrero, J., Muñoz-Atienza, E., & Cintas, L. M. (2025) · Antibiotics · doi:10.3390/antibiotics14050469 · Cited by 3

Role of Curing Agents in the Adaptive Response of the Bioprotective Latilactobacillus curvatus CRL 705 from a Physiologic and Proteomic Perspective

Terán, L. C., Orihuel, A., Bentencourt, E., Raya, R. R., & Fadda, S. (2023) · Bacteria · doi:10.3390/bacteria2040011 · Cited by 2

Overview of cloning in lactic acid bacteria: Expression and its application of probiotic potential in inflammatory bowel diseases

Vivekanandan, K., Kasimani, R., Kumar, P. V., Meenatchisundaram, S., & Sundar, W. A. (2024) · Biotechnology and Applied Biochemistry · doi:10.1002/bab.2584 · Cited by 3

Lactic Acid Bacteria for Safe and Sustainable Agriculture

Amer, M. N., Elmaghraby, M. M. K., Abdellatif, A. A. M., & Elmaghraby, I. (2024) · Springer eBooks · doi:10.1007/978-981-97-2910-4_15 · Cited by 3

Clinical Safety and Tolerability of Bifidobacterium bifidum BBi32: An 8‐Week Randomized, Double‐Blind, Placebo‐Controlled Trial With Genomic and In Vitro Corroboration

Fang, S., Wang, S., Liu, Y., Zhu, C., Wang, S., & Xu, F. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.71420 · Cited by 4

Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains

Mousa, A. H., Al‐Gwad, A. A., Wang, G., Zhang, H., Ghamry, M., Abdeldaiem, A. M., & Bakry, A. M. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03413-4 · Cited by 2

Fermentation of Green Seaweed Ulva fasciata Using Six Different Strain of Lactic Acid Bacteria (LAB)

Admantin, C. Y., Turner, M. S., Lo, R., et al. (2023) · Advances in biological sciences research/Advances in Biological Sciences Research · doi:10.2991/978-94-6463-122-7_58 · Cited by 2

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review

Tee, A. J., Lim, Y. S., Brameld, J. M., Massawe, F. J., Parr, T., & Salter, A. M. (2023) · Food Biotechnology · doi:10.1080/08905436.2023.2201307 · Cited by 2

Probiotic properties of Lactiplantibacillus plantarum KS2020 with GABA producing ability

Kwon, M.-J., Park, Y.-H., Kim, J.-H., Lee, J.-M., Lee, S., & Lee, S. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01920-0 · Cited by 3

Lactococcus lactis RBT18: From the Rainbow Trout Farm to the Lab, the Tale of a Nisin Z Producer

Contente, D., Feito, J. A., Borrero, J., et al. (2020) · doi:10.3390/proceedings2020066008 · Cited by 2

Bioelectroanalytical Detection of Lactic Acid Bacteria

Han, E., Olias, L. G., Wuertz, S., & Hinks, J. (2022) · Applied Sciences · doi:10.3390/app12031257 · Cited by 2

Screening Lactic Acid Bacteria Strains for Their Tolerance to Increased Osmotic Pressure and Their Suitability to Ensile High Dry Matter Forages

Martens, S. D., Wagner, W., Schneider, M., Hünting, K., Ohl, S., & Löffler, C. (2024) · Agriculture · doi:10.3390/agriculture14060825 · Cited by 3

Evaluation of the Probiotic Potential of Lactobacillus acidophilus Strain JB2CON

Al-Mujahidy, S. M. J., Sheikh, M. R., Uddin, M. E., Rahman, S., Mamun-Or-Rashid, A. N. M., & Miah, M. L. (2026) · BioMed Research International · doi:10.1155/bmri/4454851 · Cited by 1

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Khongthaw, B., Dladla, M., Chauhan, P. K., et al. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70457 · Cited by 1

Probiotics in the creation of fish-based herodietic half-finished products

Moldagaliyeva, D., Sarsembayeva, N., Uzakov, Y. M., & Лозовицка, Б. (2024) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/1934 · Cited by 1

Effect of lanthanide ions stress on lactic acid fermentation performance of Streptococcus thermophilus during milk processing

Vargas, M. A. V., Chaverri, R. A. H., Silva, A. J., et al. (2023) · AIP conference proceedings · doi:10.1063/5.0144195

Study of Dairy Heterofermentative Lactic Bacilli for Cereal-Based MatricesPreprint

Capra, M. L., Guglielmotti, D. M., Bochatay, T., Binetti, A. G., Braida, J. N., Peverengo, M. R., Peralta, G. H., Bergamini, C. V., Osella, C., de la Torre, M. A., et al. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4513643

Viability of microencapsulated Lactobacillus plantarum microencapsulated under simulated gastrointestinal conditions and its probiotic effect on Campylobacter jejuni

Cerón-Córdoba, J.-F., Jurado-Gámez, H., & Dávila-Solarte, A. P. (2023) · MOJ Applied Bionics and Biomechanics · doi:10.15406/mojabb.2023.07.00195

Detoxification of Bacterial Toxins in Soured Soups Using the Extract of Aidan Tree (Tetrapleura Tetraptera L.) Fruit

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