Related references
Note: Only part of the references are listed.Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications
Ghoson M. Daba et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation
Yan Zhou et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Lactobacillus rhamnosus Lcr35 as an effective treatment for preventing Candida albicans infection in the invertebrate model Caenorhabditis elegans: First mechanistic insights
Cyril Poupet et al.
PLOS ONE (2019)
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
Emmanuel Kwaw et al.
FOOD CHEMISTRY (2018)
Probiotic Potential of Enterococcus faecium Isolated from Chicken Cecum with Immunomodulating Activity and Promoting Longevity in Caenorhabditis elegans
Insuk Sim et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
Aisha Abushelaibi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
In vitro evaluation of probiotic potential of Pediococcus pentosaceus L1 isolated from paocai-a Chinese fermented vegetable
Zhenhui Cao et al.
ANNALS OF MICROBIOLOGY (2016)
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Screening and Characterization of Lactic Acid Bacteria Strains with Anti-inflammatory Activities through in vitro and Caenorhabditis elegans Model Testing
Hye Kyoung Lee et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea
Yeong Ji Oh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
Maria I. Torino et al.
FRONTIERS IN MICROBIOLOGY (2015)
Immune System Stimulation by Probiotic Microorganisms
Rabia Ashraf et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Assessment of probiotic properties in lactic acid bacteria isolated from wine
Almudena Garcia-Ruiz et al.
FOOD MICROBIOLOGY (2014)
Short communication: Development of a direct in vivo screening model to identify potential probiotic bacteria using Caenorhabditis elegans
M. R. Park et al.
JOURNAL OF DAIRY SCIENCE (2014)
Lipid-Lowering Effects of Pediococcus acidilactici M76 Isolated from Korean Traditional Makgeolli in High Fat Diet-Induced Obese Mice
Yeon-Jeong Moon et al.
NUTRIENTS (2014)
Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber
Rishikesh Shukla et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2014)
Immunomodulatory function and in vivo properties of Pediococcus pentosaceus OZF, a promising probiotic strain
Ozlem Osmanagaoglu et al.
ANNALS OF MICROBIOLOGY (2013)
Exopolysaccharide Produced by Pediococcus acidilactici M76 Isolated from the Korean Traditional Rice Wine, Makgeolli
Young-Ran Song et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis
M. Vilanova et al.
ANALYTICA CHIMICA ACTA (2012)
Bacterial Exopolysaccharides: Functionality and Prospects
Uchechukwu U. Nwodo et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
Whasley F. Duarte et al.
FOOD RESEARCH INTERNATIONAL (2010)
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees
Maria Teresa Liberatore et al.
FOOD RESEARCH INTERNATIONAL (2010)
Probiotic Properties of the 2-Substituted (1,3)-β-D-Glucan-Producing Bacterium Pediococcus parvulus 2.6
Pilar Fernandez de Palencia et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw
Zhong-Ji Qian et al.
BIORESOURCE TECHNOLOGY (2008)
Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya
Julius Maina Mathara et al.
CURRENT MICROBIOLOGY (2008)
Pediococcus pentosaceus NB-17 for probiotic use
Benjamas Jonganurakkun et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2008)
Development of Korean red wines using Vitis labrusca varieties:: instrumental and sensory characterization
SJ Lee et al.
FOOD CHEMISTRY (2006)
Production of conjugated fatty acids by lactic acid bacteria
J Ogawa et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)
Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics
F Vaningelgem et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)
Characterization of the aroma of a wine from Maccabeo.: Key role played by compounds with low odor activity values
A Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275
B Zisu et al.
JOURNAL OF DAIRY SCIENCE (2003)
Mannitol production by lactic acid bacteria: a review
HW Wisselink et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Antimicrobial properties of phenolic compounds from berries
R Puupponen-Pimiä et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)