Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods

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Bacteriocins—A viable alternative to antibiotics?

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Functional food. Product development, marketing and consumer acceptance—a review

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Bacteriocin Production: a Probiotic Trait?

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Bacteriocins and their food applications

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Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives

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B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications: Vitamin production by LAB

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Probiotics

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Probiotics—compensation for lactase insufficiency

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Fermented functional foods based on probiotics and their biogenic metabolites

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Milk kefir: Composition, microbial cultures, biological activities, and related products

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Bioactive peptides and lactic fermentations.

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Lactic acid bacterial cell factories for gamma-aminobutyric acid

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Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

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Cholesterol-lowering efficacy of a microencapsulated bile salt hydrolase-activeLactobacillus reuteriNCIMB 30242 yoghurt formulation in hypercholesterolaemic adults

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Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements

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Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria

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Viability of probiotic microorganisms in cheese during production and storage: a review

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Functional Microorganisms for Functional Food Quality

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The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review

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Review of the roles of conjugated linoleic acid in health and disease

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Glutamate- and GABA-based CNS therapeutics

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Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens

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Immunomodulating Effects of Peptidic Fractions Issued from Milk Fermented with Lactobacillus helveticus

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Identification of Genetic Loci in Lactobacillus plantarum That Modulate the Immune Response of Dendritic Cells Using Comparative Genome Hybridization

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Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract

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Metabolic activity of the enteric microbiota influences the fatty acid composition of murine and porcine liver and adipose tissues

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Effects of probiotic bacteria and their genomic DNA on TH1/TH2-cytokine production by peripheral blood mononuclear cells (PBMCs) of healthy and allergic subjects

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Immune Modulation Capability of Exopolysaccharides Synthesised by Lactic Acid Bacteria and Bifidobacteria

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Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota

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Detection, purification, and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin

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Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

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Antiobesity effect of<i>trans</i>-10,<i>cis</i>-12-conjugated linoleic acid-producing<i>Lactobacillus plantarum</i>PL62 on diet-induced obese mice

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Potentially probiotic and synbiotic chocolate mousse

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Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening

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Use of Probiotics in Childhood Gastrointestinal Disorders

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Folate levels in cultures of lactic acid bacteria

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Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

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Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1

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Identification of bioactive peptides in commercial Cheddar cheese

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Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products

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Production of Menaquinones by Lactic Acid Bacteria

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Production and Maintenance of Viability of Probiotic Micro‐Organisms in Dairy Products

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New developments and applications of bacteriocins and peptides in foods

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Probiotic Culture Survival and Implications in Fermented Frozen Yogurt Characteristics

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Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

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Invited review: Lactobacillus helveticus—A thermophilic dairy starter related to gut bacteria

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Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

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Developing applications for lactococcal bacteriocins

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Lactobacillus acidophilus: Characterization of the Species and Application in Food Production

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Using heme as an energy boost for lactic acid bacteria

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Live and Ultraviolet-Inactivated Lactobacillus Rhamnosus GG Decrease Flagellin-Induced Interleukin-8 Production in Caco-2 Cells

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Lactic acid fermentation as a tool for increasing the folate content of foods

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The potential of bifidobacteria as a source of natural folate

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Beneficial Microbes: The pharmacy in the gut

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Nutraceutical production by propionibacteria

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Contrasting effects of Bifidobacterium breve NCIMB 702258 and Bifidobacterium breve DPC 6330 on the composition of murine brain fatty acids and gut microbiota

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Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

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Regulatory categories of probiotics across the globe: A review representing existing and recommended categorization

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Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

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Ribosomally Synthesiszed Antimicrobial Peptides (Bacteriocins) in Lactic Acid Bacteria: A Review

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Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria

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Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri

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Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017

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Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk

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Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

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Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

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Biocheese: A Food Probiotic Carrier

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Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men

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The administration of milk fermented by the probiotic Lactobacillus casei CRL 431 exerts an immunomodulatory effect against a breast tumour in a mouse model

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Selective enumeration of probiotic microorganisms in cheese

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Applicability of a Lactobacillus amylovorus strain as co-culture for natural folate bio-enrichment of fermented milk

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Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - a promising approach.

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Food-Like Growth Conditions Support Production of Active Vitamin B12 by Propionibacterium freudenreichii 2067 without DMBI, the Lower Ligand Base, or Cobalt Supplementation

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Evaluation of the effect of soymilk fermented by a riboflavin-producing Lactobacillus plantarum strain in a murine model of colitis

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Influence of bacteria used as adjunct culture and sunflower oil addition on conjugated linoleic acid content in buffalo cheese

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Influence of GABA and GABA-producing Lactobacillus brevis DPC 6108 on the development of diabetes in a streptozotocin rat model

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Selection and design of lactic acid bacteria probiotic cultures

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Proper Calcium Use: Vitamin K2 as a Promoter of Bone and Cardiovascular Health.

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Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

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γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice

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