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Detection and identification of Lactobacillus bacteria found in the honey stomach of the giant honeybee Apis dorsata

Naser Tajabadi, Makhdzir Mardan, Mohd Yazid Abdul Manap, et al.
Apidologie 42 (5) 642 (2011)
DOI: 10.1007/s13592-011-0069-x
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Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia

J. Yu, W.H. Wang, B.L.G. Menghe, M.T. Jiri, H.M. Wang, W.J. Liu, Q.H. Bao, Q. Lu, J.C. Zhang, F. Wang, H.Y. Xu, T.S. Sun and H.P. Zhang
Journal of Dairy Science 94 (7) 3229 (2011)
DOI: 10.3168/jds.2010-3727
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Microbiology in Dairy Processing

Giuseppe Blaiotta, Maria Aponte and Palmiro Poltronieri
Microbiology in Dairy Processing 123 (2017)
DOI: 10.1002/9781119115007.ch7
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Lactic Bacteria in Artisanal Cheese: Characterization through Metagenomics

Magnolia Martins Erhardt, Wemerson de Castro Oliveira, Hans Fröder, Pedro Henrique Marques, Maria Beatriz Prior Pinto Oliveira and Neila Silvia Pereira dos Santos Richards
Fermentation 9 (1) 41 (2023)
DOI: 10.3390/fermentation9010041
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Differentiation of Lactobacillus species by ARDRA

Kateřina Kšicová, Marta Dušková and Renáta Karpíšková
Czech Journal of Food Sciences 31 (2) 180 (2013)
DOI: 10.17221/125/2012-CJFS
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Characterization of the Antimicrobial Activity of Lactic Acid Bacteria Isolated from Buffalo Milk in West Sumatera (Indonesia) Against Listeria monocytogenes

Sri Melia, Endang Purwati, Yuherman ., et al.
Pakistan Journal of Nutrition 16 (8) 645 (2017)
DOI: 10.3923/pjn.2017.645.650
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High Counts and Anthracene Degradation Ability of Streptococcus mutans and Veillonella parvula Isolated From the Oral Cavity of Cigarette Smokers and Non-smokers

Hams A. Moussa, Reham Wasfi, Nourtan F. Abdeltawab and Salwa A. Megahed
Frontiers in Microbiology 12 (2021)
DOI: 10.3389/fmicb.2021.661509
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Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry

Olaoluwa Oyedeji, Deborah Ifeoluwa Onifade and Anthony Abiodun Onilude
Acta Universitatis Cibiniensis. Series E: Food Technology 26 (2) 271 (2022)
DOI: 10.2478/aucft-2022-0022
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Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

Khanh T.M. Tran, Bee K. May, Peter M. Smooker, Thi T.H. Van and Peter J. Coloe
Food Research International 44 (1) 338 (2011)
DOI: 10.1016/j.foodres.2010.10.010
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Bergey's Manual of Systematics of Archaea and Bacteria

Walter P. Hammes and Christian Hertel
Bergey's Manual of Systematics of Archaea and Bacteria 1 (2015)
DOI: 10.1002/9781118960608.gbm00604
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A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

Bassirou Ndoye, Eric Andriamahery Rasolofo, Gisele LaPointe and Denis Roy
Dairy Science & Technology 91 (5) 495 (2011)
DOI: 10.1007/s13594-011-0031-8
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Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products

Niloofar Bagheripoor-Fallah, Amir Mortazavian, Hedayat Hosseini, Sadegh Khoshgozaran-Abras and Aziz Homayouni Rad
Critical Reviews in Food Science and Nutrition 55 (3) 396 (2015)
DOI: 10.1080/10408398.2012.656771
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Do milking practices influence the bacterial diversity of raw milk?

Isabelle Verdier-Metz, Valérie Michel, Céline Delbès and Marie-Christine Montel
Food Microbiology 26 (3) 305 (2009)
DOI: 10.1016/j.fm.2008.12.005
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Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

FULYA KAYAGIL and GURAKAN CANDAN
International Journal of Dairy Technology 62 (3) 387 (2009)
DOI: 10.1111/j.1471-0307.2009.00493.x
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Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese

Anna Vernile, Giovanni Giammanco, Giuseppe Spano, et al.
Dairy Science and Technology 88 (6) 619 (2008)
DOI: 10.1051/dst:2008009
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Stress Responses in ProbioticLactobacillus casei

Marzieh Hosseini Nezhad, Malik Altaf Hussain and Margaret Lorraine Britz
Critical Reviews in Food Science and Nutrition 55 (6) 740 (2015)
DOI: 10.1080/10408398.2012.675601
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Analytical strategies for characterization and validation of functional dairy foods

Dina Rodrigues, Teresa A.P. Rocha-Santos, Ana C. Freitas, et al.
TrAC Trends in Analytical Chemistry 41 27 (2012)
DOI: 10.1016/j.trac.2012.08.009
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Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments

Marion Bernardeau, Micheline Guguen and Jean Paul Vernoux
FEMS Microbiology Reviews 30 (4) 487 (2006)
DOI: 10.1111/j.1574-6976.2006.00020.x
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Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

Maria João Fraqueza
International Journal of Food Microbiology 212 76 (2015)
DOI: 10.1016/j.ijfoodmicro.2015.04.035
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Isolation and characterization of high exopolysaccharide-producing Weissella confusa VP30 from young children’s feces

Hui Jin, Yunju Jeong, Sang-Ho Yoo, et al.
Microbial Cell Factories 18 (1) (2019)
DOI: 10.1186/s12934-019-1158-1
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Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR

S.R. Herbel, B. Lauzat, M. von Nickisch-Rosenegk, et al.
Journal of Applied Microbiology 115 (6) 1402 (2013)
DOI: 10.1111/jam.12341
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Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

QiuHua Bao, WenJun Liu, Jie Yu, et al.
The Journal of General and Applied Microbiology 58 (2) 95 (2012)
DOI: 10.2323/jgam.58.95
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Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

Qiuhua Bao, Jie Yu, Wenjun Liu, et al.
Dairy Science & Technology 92 (3) 309 (2012)
DOI: 10.1007/s13594-012-0061-x
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Utilization of physiological and taxonomic fluorescent probes to study Lactobacilli cells and response to pH challenge

Magdalena A. Olszewska, Aleksandra M. Kocot, Anna Nynca and Łucja Łaniewska-Trokenheim
Microbiological Research 192 239 (2016)
DOI: 10.1016/j.micres.2016.07.011
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Antagonistic Effects of Lactobacilli spp. against Ciprofloxacin-Resistant Uropathogenic Escherichia coli Strains

Mahsa Yeganeh, Hedayat Hosseini, Sedigheh Mehrabian, Elham Siasi Torbati and Seyed Morteza Zamir
Nutrition and Food Sciences Research 5 (2) 29 (2018)
DOI: 10.29252/nfsr.5.2.29
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Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria

Razieh Partovi, Hassan Gandomi, Afshin Akhondzadeh Basti, et al.
Journal of Food Processing and Preservation 39 (6) 871 (2015)
DOI: 10.1111/jfpp.12298
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The Milk Microbiota of the Spanish Churra Sheep Breed: New Insights into the Complexity of the Milk Microbiome of Dairy Species

Cristina Esteban-Blanco, Beatriz Gutiérrez-Gil, Héctor Marina, et al.
Animals 10 (9) 1463 (2020)
DOI: 10.3390/ani10091463
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Characterisation ofLactobacillus helveticusstrains isolated from home-made dairy products in Iran

Fatemeh Nejati, Mahdi Babaei and Alam Taghi-Zadeh
International Journal of Dairy Technology 69 (1) 89 (2016)
DOI: 10.1111/1471-0307.12223
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Advances in Animal Biotechnology and its Applications

Dhiraj Kumar Nanda, Reeti Chaudhary and Dinesh Kumar
Advances in Animal Biotechnology and its Applications 181 (2018)
DOI: 10.1007/978-981-10-4702-2_11
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Confirmation of the Identity of Lactobacillus Species using Carbohydrate Fermentation Test (API 50 CHL) Identification System

Peh Kok and Hassan Pyar
Journal of Applied Sciences 19 (8) 797 (2019)
DOI: 10.3923/jas.2019.797.802
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Rapid identification of Lactobacillus species using near infrared spectral features of bacterial colonies

Jiyong Shi, Xuetao Hu, Xiaobo Zou, et al.
Journal of Near Infrared Spectroscopy 27 (4) 302 (2019)
DOI: 10.1177/0967033519852012
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Isolation and identification of Lactobacillus bacteria found in the gastrointestinal tract of the dwarf honey bee, Apis florea Fabricius, 1973 (Hymenoptera: Apidae)

Shabnam Parichehreh, Gholamhosein Tahmasbi, Alimorad Sarafrazi, Sohrab Imani and Naser Tajabadi
Apidologie 49 (3) 430 (2018)
DOI: 10.1007/s13592-018-0569-z
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Antibiotic susceptibility and heterogeneity in technological traits of lactobacilli isolated from Algerian goat’s milk

Leila Bousmaha-Marroki and Ahmed Marroki
Journal of Food Science and Technology 52 (8) 4708 (2015)
DOI: 10.1007/s13197-014-1556-7
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Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products

Hakimeh Sharafi, Venos Derakhshan, Mojgan Paknejad, et al.
Applied Biochemistry and Biotechnology 175 (4) 2178 (2015)
DOI: 10.1007/s12010-014-1404-2
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Screening of Lactobacillus spp. from raw goat milk showing probiotic activities against pathogenic bacteria

Bhuiyan Rasel, Shill Sourav, Islam Ariful and Chakrabortty Sajib
African Journal of Microbiology Research 11 (15) 620 (2017)
DOI: 10.5897/AJMR2017.8461
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Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses

Victor Ladero, María Cruz Martín, Begoña Redruello, et al.
European Food Research and Technology 241 (3) 377 (2015)
DOI: 10.1007/s00217-015-2469-z
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Physiological functions at single-cell level of Lactobacillus spp. isolated from traditionally fermented cabbage in response to different pH conditions

Magdalena A. Olszewska, Aleksandra M. Kocot and Łucja Łaniewska-Trokenheim
Journal of Biotechnology 200 19 (2015)
DOI: 10.1016/j.jbiotec.2015.02.031
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Numbers and strains of lactobacilli in some probiotic products

Valérie Coeuret, Micheline Gueguen and Jean Paul Vernoux
International Journal of Food Microbiology 97 (2) 147 (2004)
DOI: 10.1016/j.ijfoodmicro.2004.04.015
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Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period

E. Delavenne, J. Mounier, F. Déniel, G. Barbier and G. Le Blay
International Journal of Food Microbiology 155 (3) 185 (2012)
DOI: 10.1016/j.ijfoodmicro.2012.02.003
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Identification and antibiotic resistance of Lactobacilli isolated from raw cow’s milk of Oujda City (Morocco)

K. Mchiouer, S. Bennani, N. Sh. El-Gendy and M. Meziane
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 38 (24) 3572 (2016)
DOI: 10.1080/15567036.2016.1174757
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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

Aleksandra Martinovic, Kim Marius Moe, Ehab Romeih, et al.
International Dairy Journal 31 (2) 70 (2013)
DOI: 10.1016/j.idairyj.2013.02.009
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Inhibitory activity of Lactobacillus plantarum U10 isolated from Tempoyak (fermented durian) Made in Indonesia against Salmonella typhi

SOGANDI SOGANDI, APON ZAENAL MUSTOPA, I MADE ARTIKA and BUGI RATNO BUDIARTO
Microbiology Indonesia 9 (2) 73 (2015)
DOI: 10.5454/mi.9.2.4
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Evaluation of Probiotic Potential of New Bacterial Strain, Lactobacillus spicheri G2 Isolated from Gundruk

Neha Gautam and Nivedita Sharma
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 85 (4) 979 (2015)
DOI: 10.1007/s40011-014-0458-9
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Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestionex vivo

A. Martinovic, M.E. Brede, G.E. Vegarud, et al.
Letters in Applied Microbiology 62 (5) 404 (2016)
DOI: 10.1111/lam.12561
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Characterisation of the Lactobacillus community in traditional Karst ewe's cheese

ANDREJA ČANŽEK MAJHENIČ, PETRA MOHAR LORBERG and IRENA ROGELJ
International Journal of Dairy Technology 60 (3) 182 (2007)
DOI: 10.1111/j.1471-0307.2007.00336.x
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Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening

Émilie Desfossés-Foucault, Gisèle LaPointe and Denis Roy
International Journal of Food Microbiology 166 (1) 117 (2013)
DOI: 10.1016/j.ijfoodmicro.2013.06.022
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Timely approaches to identify probiotic species of the genus Lactobacillus

Stefan R Herbel, Wilfried Vahjen, Lothar H Wieler and Sebastian Guenther
Gut Pathogens 5 (1) 27 (2013)
DOI: 10.1186/1757-4749-5-27
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Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation

Émilie Desfossés-Foucault, Gisèle LaPointe and Denis Roy
International Journal of Food Microbiology 178 76 (2014)
DOI: 10.1016/j.ijfoodmicro.2014.03.004
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Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk

R. Tabasco, T. Paarup, C. Janer, C. Peláez and T. Requena
International Dairy Journal 17 (9) 1107 (2007)
DOI: 10.1016/j.idairyj.2007.01.010
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Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model

Stephan Wullschleger, Christophe Lacroix, Bassirou Bonfoh, et al.
International Dairy Journal 29 (1) 28 (2013)
DOI: 10.1016/j.idairyj.2012.08.001
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Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

Yan Ren, Wenjun Liu and Heping Zhang
Korean Journal for Food Science of Animal Resources 35 (5) 683 (2015)
DOI: 10.5851/kosfa.2015.35.5.683
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Biosurfactant/s from Lactobacilli species: Properties, challenges and potential biomedical applications

Surekha K. Satpute, Gauri R. Kulkarni, Arun G. Banpurkar, et al.
Journal of Basic Microbiology 56 (11) 1140 (2016)
DOI: 10.1002/jobm.201600143
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Effect on Cellular Membrane Fatty Acids in the Stressed Cells ofLeuconostoc Mesenteroides: A Native Probiotic Lactic Acid Bacteria

P. Shobha Rani and Renu Agrawal
Food Biotechnology 22 (1) 47 (2008)
DOI: 10.1080/08905430701863977
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New perspectives for Lactobacilli exopolysaccharides

S. Badel, T. Bernardi and P. Michaud
Biotechnology Advances 29 (1) 54 (2011)
DOI: 10.1016/j.biotechadv.2010.08.011
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Improving the Flavour of Cheese

D.J. O’Sullivan
Improving the Flavour of Cheese 199 (2007)
DOI: 10.1533/9781845693053.1.199
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A one-step PCR-based method for specific identification of 10 common lactic acid bacteria and Bifidobacterium in fermented milk

Wenwei Lu, Wentao Kong, Pu Yang and Jian Kong
International Dairy Journal 41 7 (2015)
DOI: 10.1016/j.idairyj.2014.08.020
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Reference Module in Food Science

M. Naum and K.A. Lampel
Reference Module in Food Science (2016)
DOI: 10.1016/B978-0-08-100596-5.00597-7
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Probiotic isolates from unconventional sources: a review

Pairat Sornplang and Sudthidol Piyadeatsoontorn
Journal of Animal Science and Technology 58 (1) (2016)
DOI: 10.1186/s40781-016-0108-2
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Physiological Biodiversity of Lactobacillus Strains Isolated During Traditional Iranian Lighvan Cheese Manufacturing

Tiva Kafili, Zahra Emam Djomeh and Baltasar Mayo
International Journal of Food Properties 16 (1) 9 (2013)
DOI: 10.1080/10942912.2010.526276
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Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes

Aysun Cebeci and G Candan Gürakan
Journal of Dairy Research 75 (04) 392 (2008)
DOI: 10.1017/S0022029908003543
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Assessment of the Fecal Lactobacilli Population in Patients with Hepatitis B Virus-Related Decompensated Cirrhosis and Hepatitis B Cirrhosis Treated with Liver Transplant

Zhong-Wen Wu, Hai-Feng Lu, Jianping Wu, et al.
Microbial Ecology 63 (4) 929 (2012)
DOI: 10.1007/s00248-011-9945-1
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Encyclopedia of Dairy Sciences

M. Naum and K.A. Lampel
Encyclopedia of Dairy Sciences 221 (2011)
DOI: 10.1016/B978-0-12-374407-4.00022-4
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Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

Haleh Forouhandeh, Sepideh Zununi Vahed, Hossein Ahangari, Vahideh Tarhriz and Mohammad Saeid Hejazi
Food Production, Processing and Nutrition 3 (1) (2021)
DOI: 10.1186/s43014-021-00065-x
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Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

Ségolène Henri-Dubernet, Nathalie Desmasures and Micheline Guéguen
Canadian Journal of Microbiology 54 (3) 218 (2008)
DOI: 10.1139/W07-137
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MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

Menouar Nacef, Mickaël Chevalier, Sylvie Chollet, Djamel Drider and Christophe Flahaut
International Journal of Food Microbiology 247 2 (2017)
DOI: 10.1016/j.ijfoodmicro.2016.07.005
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Distribution, stability, and protein interactions of Aflatoxin M 1 in fresh cheese

Guadalupe Chavarría, Andrea Molina, Astrid Leiva, et al.
Food Control 73 581 (2017)
DOI: 10.1016/j.foodcont.2016.09.005
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Antioxidant and antiproliferative potential of biosurfactants isolated from Lactobacillus casei and their anti-biofilm effect in oral Staphylococcus aureus strains

Abderrahmen Merghni, Ines Dallel, Emira Noumi, et al.
Microbial Pathogenesis 104 84 (2017)
DOI: 10.1016/j.micpath.2017.01.017
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The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran

Mahnoosh Parsaeimehr, Maryam Khazaei, Ashkan Jebellijavan and Hamid Staji
Journal of Human, Environment, and Health Promotion 5 (1) 15 (2019)
DOI: 10.29252/jhehp.5.1.3
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Lactobacillus plantarum postbiotics trigger AMPK‐dependent autophagy to suppress Salmonella intracellular infection and NLRP3 inflammasome activation

Yanping Wu, Aixin Hu, Xin Shu, Wenxia Huang, Ruiqiang Zhang, Yinglei Xu and Caimei Yang
Journal of Cellular Physiology (2023)
DOI: 10.1002/jcp.31016
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Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

Eleni Naziri, Eugenia Papadaki, Iordanis Savvidis, George Botsaris, Konstantinos Gkatzionis, Ediriisa Mugampoza and Fani Th. Mantzouridou
Sustainability 15 (11) 9082 (2023)
DOI: 10.3390/su15119082
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Statistical Optimization for the Development of a Culture Medium Based on the Juice of Waste-Dates for Growth of Lactococcus lactis LCL Strain by Using the Plackett–Burman and Response Surface Methodology

Fatma Zohra Ras El Gherab, Omar Hassaine, Halima Zadi-Karam and Nour-Eddine Karam
Waste and Biomass Valorization 10 (10) 2943 (2019)
DOI: 10.1007/s12649-018-0283-0
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Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

Delshad Abdollahniya, Seyed Mostafa Hosseini, Batoul Kavyani Baghbaderani, Alireza Mordadi and Mohammad Reza Arabestani
Avicenna Journal of Clinical Microbiology and Infection 5 (2) 7 (2018)
DOI: 10.34172/ajcmi.2018.02
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Effect of Kanamycin Sulfate and Gentamicin on Growth of Probiotics

Guo Wei Shu, Zhe Ji, Zhao Wei Wang and He Chen
Advanced Materials Research 366 490 (2011)
DOI: 10.4028/www.scientific.net/AMR.366.490
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Microbial Cultures and Enzymes in Dairy Technology

Sylvia Klaubauf and Frank J. J. Segers
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 23 (2018)
DOI: 10.4018/978-1-5225-5363-2.ch002
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Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

Katarzyna Skrzypczak, Klaudia Gustaw, Ewa Jabłońska-Ryś, et al.
Foods 9 (11) 1631 (2020)
DOI: 10.3390/foods9111631
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Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method

Francesca Losito, Alyexandra Arienzo, Giorgia Bottini, et al.
Journal of Dairy Science 97 (1) 46 (2014)
DOI: 10.3168/jds.2013-7026
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Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses

Koenraad Van Hoorde, Peter Vandamme and Geert Huys
Dairy Science and Technology 88 (4-5) 445 (2008)
DOI: 10.1051/dst:2008011
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DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK

Nataliya Grynchenko
EUREKA: Life Sciences 1 39 (2018)
DOI: 10.21303/2504-5695.2018.00539
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Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-relatedLactobacillus helveticusstrains

M.P. Jensen, Y. Ardö and F.K. Vogensen
Letters in Applied Microbiology 49 (3) 396 (2009)
DOI: 10.1111/j.1472-765X.2009.02673.x
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Diversity and functional properties ofLactobacillus plantarum-group strains isolated from Italian cheese products

M. Barbara Pisano, Francesca Patrignani, Sofia Cosentino, et al.
Dairy Science & Technology (2010)
DOI: 10.1051/dst/2010037
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Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk

Łucja Łaniewska-Trokenheim, Magdalena Olszewska, Marta Mikš-Krajnik and Anna Zadernowska
The Journal of Microbiology 48 (4) 445 (2010)
DOI: 10.1007/s12275-010-0056-3
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Comparison of Phenotypic and Genotypic Methods Used for the Species Identification of Lactobacillus NP51 and Development of a Strain-Specific PCR Assay

S. Randhawa, M. M. Brashears, K. W. McMahon, M. Fokar and E. Karunasena
Probiotics and Antimicrobial Proteins 2 (4) 274 (2010)
DOI: 10.1007/s12602-010-9057-0
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Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner

Jovanka Lukic, Nemanja Stanisavljevic, Goran Vukotic, Dejana Kosanovic, Amarela Terzic-Vidojevic, Jelena Begovic, Natasa Golic, Galina Jeney and Uros Ljubobratovic
Animal Feed Science and Technology 259 114356 (2020)
DOI: 10.1016/j.anifeedsci.2019.114356
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Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb Vladimír, Kavková Miloslava, Markvartová Markéta, Hanáková Jaroslava and Roubal Petr
International Journal of Dairy Technology 73 (1) 202 (2020)
DOI: 10.1111/1471-0307.12638
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Exploring Probiotic Activity of Lactobacillus sp. Isolated from Indigenous Breeds of Cattle Milk and Fecal Samples in Bhatan Village, MH., IN

Renitta Jobby, Yash Flora, Ambica Bora, et al.
Current Microbiology 77 (7) 1184 (2020)
DOI: 10.1007/s00284-020-01910-x
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Aggregation, adherence, anti-adhesion and antagonistic activity properties relating to surface charge of probiotic Lactobacillus brevis gp104 against Staphylococcus aureus

Mohammad Hojjati, Behrooz Alizadeh Behabahani and Fereshteh Falah
Microbial Pathogenesis 147 104420 (2020)
DOI: 10.1016/j.micpath.2020.104420
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Rapid Differentiation and In Situ Detection of 16 Sourdough Lactobacillus Species by Multiplex PCR

Luca Settanni, Douwe van Sinderen, Jone Rossi and Aldo Corsetti
Applied and Environmental Microbiology 71 (6) 3049 (2005)
DOI: 10.1128/AEM.71.6.3049-3059.2005
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Isolation and identification of lactic acid bacteria from stored Apis mellifera honey

Faehgheh Feizabadi, Anousheh Sharifan and Naser Tajabadi
Journal of Apicultural Research 1 (2020)
DOI: 10.1080/00218839.2020.1765490
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In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese

I. Mahmoudi, A. Telmoudi, M. Chouaibi and M. Hassouna
Acta Alimentaria 50 (1) 54 (2021)
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