Over the past decades the food industry has been revolutionized toward the production of
functional foods due to an increasing awareness of the consumers on the positive role of …

Africa has an age old history of production of traditional fermented foods and is perhaps the
continent with the richest variety of lactic acid fermented foods. These foods have a large …

Due to the importance of using cost-effective methods for therapeutic purposes, the function
of probiotics as safe microorganisms and the study of their relevant functional mechanisms …

Enterococcus faecium strains were isolated from an original biotope, artisanal dried
Tunisian meat “Dried Ossban,” and evaluated for safety and capacity as probiotics. Gram …

In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi, a fermented milk
product and L. plantarum strain DKP1 isolated from kinema, a fermented soybean food of …

Three Leuconostoc mesenteroides and a Lactobacillus plantarum strains were isolated from
kimchi based on their acid and bile salts tolerances and bile salt hydrolase activities. They …

Cell cultures are widely used in pharmaceutical, medical, food/nutrition and biological
sciences. In food and nutrition science, intestinal cell culture models of human origin are …

Bovine mastitis is a costly disease in dairy cattle worldwide. As of yet, the control of bovine
mastitis is mostly based on prevention by thorough hygienic procedures during milking …

The aim of this study was to analyze the cell envelope components and surface properties of
two phenotypes of Lactobacillus rhamnosus isolated from the human gastrointestinal tract …

Aims In this report, we characterized the probiotic potential of Lactobacillus mucosae LM1,
focusing on its in vitro mucin‐adhesion abilities. Methods and Results Screening assays …