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Lactic acid bacteria

Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome

Ruana Célia Gomes De Morais Costa Rodrigues, Emmanuella de Oliveira Moura Araújo, [ ... ], Adriano Henrique do Nascimento Rangel

Development of a low-cost culture medium from industrial and environmental by-products for sustainable cultivation of Lactic Acid Bacteria

Michele Letitia Tchabou Tientcheu, Pierre Marie Kaktcham, [ ... ], François Zambou Ngoufack

Isolation, identification, and evaluation of the antioxidant properties of lactic acid bacteria strains isolated from meat environment

Anna Łepecka, Piotr Szymański, Anna Okoń

Effects of immersion bathing in Lactobacillus plantarum CLY-05 on the growth performance, non-specific immune enzyme activities and gut microbiota of Apostichopus japonicus

Bin Li, Jinjin Wang, [ ... ], Yongxiang Yu

Microbiological contamination of lettuce (Lactuca sativa) reared with tilapia in aquaponic systems and use of bacillus strains as probiotics to prevent diseases: A systematic review

Angélica Adiação Jossefa, Leonildo dos Anjo Viagem, Brunno da Silva Cerozi, Sebastian Wilson Chenyambuga

Effects of fermented Chinese herbal medicine feed additives on growth performance and intestinal microbiota of piglets

Ruiming Xiao, Lingling Wang, [ ... ], Qiongsi Xiong

The use of mare’s milk for yogurt ice cream and synbiotic ice cream production

Katarzyna Szkolnicka, Anna Mituniewicz-Małek, Izabela Dmytrów, Elżbieta Bogusławska-Wąs

Exploration adhesion properties of Liquorilactobacillus and Lentilactobacillus isolated from two different sources of tepache kefir grains

Julián Fernando Oviedo-León, Maribel Cornejo-Mazón, [ ... ], Diana C. Castro-Rodríguez

An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management

Rita A. H. Hoving-Bolink, Adriaan F. G. Antonis, Marinus F. W. te Pas, Dirkjan Schokker

Philodulcilactobacillus myokoensis gen. nov., sp. nov., a fructophilic, acidophilic, and agar-phobic lactic acid bacterium isolated from fermented vegetable extracts

Tomoaki Kouya, Yohei Ishiyama, [ ... ], Toshiki Otaki

Sous-vide processing of silver carp: Effect of processing temperature and cold storage duration on the microbial quality of the product as well as modeling by artificial neural networks

Seyed Vali Hosseini, Milad Pero, [ ... ], Xesus Feas Sanchez

Development of postbiotics by bioconverting whey using Lactobacillus plantarum SMFM2017-YK1 and Limosilactobacillus fermentum SMFM2017-NK1 to alleviate periodontitis

Yuna Choi, Eunyoung Park, Yohan Yoon, Jimyeong Ha

Long-term administration of Tetragenococcus halophilus No. 1 over generations affects the immune system of mice

Kunihiko Kotake, Toshihiko Kumazawa, Takahiro Adachi

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