"Probiotic Lactic Acid Bacteria: A Review"
written by Emiliano J. Quinto, Pilar Jiménez, Irma Caro, Jesús Tejero, Javier Mateo, Tomás Girbés,
published by Food and Nutrition Sciences, Vol.5 No.18, 2014
has been cited by the following article(s):
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[15] Microbiome-Disrupting Drugs
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[16] Effects of intake of Lactobacillus casei subsp. casei 327 on skin conditions: a randomized, double-blind, placebo-controlled, parallel-group study in women
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[17] Bacteriocin as an advanced technology in food industry.
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[18] Comparison of tuf gene-based qPCR assay and selective plate count for Bifidobacterium animalis subsp. lactis BB-12 quantification in commercial probiotic …
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[19] ВЫДЕЛЕНИЕ И ИДЕНТИФИКАЦИЯ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ LACTOCOCCUS LACTIS SUBSP. LACTIS С АНТИМИКРОБНЫМ ДЕЙСТВИЕМ
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[20] Evaluation du bénéfice chez l'homme des probiotiques dans la prise en charge du syndrome de l'intestin irritable: méthodologie de l'essai contrôlé randomisé et …
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[22] Metode Sederhana dan Cepat untuk Skrining Bakteri Asam Laktat Penghasil Bakteriosin (Antimicrobial Peptide) dari Intestinum Ikan dan Udang
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[23] KOMPETITIVNA EKSKLUZIJA BAKTERIJAMA MLIJEČNE KISELINE
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[26] Applications of Probiotic Bacteria and Dairy Foods in Health
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[27] Use of Wild Type or Recombinant Lactic Acid Bacteria as an Alternative Treatment for Gastrointestinal Inflammatory Diseases: A Focus on Inflammatory Bowel Diseases and Mucositis
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[28] Emerging technologies to achieve oral delivery of GLP-1 and GLP-1 analogs for treatment of type 2 diabetes mellitus (T2DM)
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[29] OPTIMIZATION OF WHEAT FLOUR ENZYMATIC HYDROLYSIS FOR LACTOBACILLUS RHAMNOSUS SUBMERGED FERMENTATION
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[30] 乳酸菌胞外多糖的分离纯化和结构解析
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[31] E. Nagyzbekkyzy, G. Abitayeva, S. Anuarbekova, D. Shaikhina, K. Li, S. Shaikhin, K. Almagambetov, A. Abzhalelov, S. Saduakhassova, A. Kushugulova and F …
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[32] Պրոբիոտիկ կաթնաթթվային բակտերիաների ադհեզիան որպես աղեստամոքսային համակարգի բնականոն միկրոբիոտայի կարգավորիչ գործոն
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[33] Effect of Lactobacillus sp. Crude Bacteriocin (CB) and Cell-Free Supernatant (CFS) Against E. coli Growth and Adherence on Vaginal Epithelial Cell Surface.
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[34] Selection Criteria for Probiotics and Potential of Cereal Based Food Products as Novel Probiotic-Carriers
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[35] Selective detection, isolation and enumeration of Bifidobacterium animalis subsp. lactis BB-12 from Iranian commercial probiotic yoghurts
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[36] RAPD analysis of Leuconostoc mesenteroides strains associated with vegetables and food products from Korea
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[37] Investigation of Acid and Bile Tolerance, Antimicrobial Activity and Antibiotic Resistance of Lactobacillus Strains Isolated from Kazakh Dairy Foods
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[38] Randomized, double-blind, placebo-controlled, parallel-group study of the effect of Lactobacillus paracasei K71 intake on salivary release of secretory immunoglobulin A
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[39] Improvement of Intestinal Immune Cell Function by Lactic Acid Bacteria for Dairy Products
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[40] The creating a new biopreservative based on fusant strain Lactococcus lactis ssp. lactis F-116 for food quality and its safety.
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[41] Effect of Lactobacillus sp. Crud bacteriocin (CB) and Cell Free Supernatant (CFS) Against E. coli growth and adherence on vaginal epithelial cell surface
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[42] Identification, Functional Evaluation of Lactobacilli Isolates from Uttapam Batter Fermented with Piper Betle and Characterization of Antimicrobial Substances …
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[43] Effect of Lactobacillus sp. Crude Bacteriocin (CB) and Cell-Free Supernatant (CFS) Against E. coli Growth and Adherence on Vaginal Epithelial Cell Surface
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[44] Probiotic Screening of Lactobacilli Isolates from Uttapam Batter Fermented Supplementing with Piper betle L. Leaves
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[45] ACID-TOLERANT LACTIC ACID BACTERIUM ISOLATED FROM RICE VINEGAR
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[46] ACID PRODUCTION AND PROBIOTIC PROPERTIES OF SELECTED LACTIC ACID BACTERIA
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