Antibiotic Resistance is a growing concern for public health and global economy. Lactic acid
bacteria (LAB) involved in the production of dairy products and commonly present in the …

This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …

Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bile-sensitive species
of lactic acid bacteria, which are not ideally suited for survival into the human gut. However …

This Guidance document is intended to provide a method to identify resistance to
antimicrobials of human and veterinary importance in bacterial strains intended for use as …

Microorganisms play essential roles in the manufacture and ripening of cheese, largely
contributing to the development of organoleptic properties by their metabolism and varied …

This study aimed at assessing the probiotic potential of two high folate producing
Streptococcus thermophilus strains (RD102 and RD104) isolated from Indian fermented milk …

Introduction: Lactic acid bacteria (LAB) are commonly found in foods and are also natural
intestinal inhabitants in humans and most animals. However, information regarding …

Three wild-type dairy isolates of lactic acid bacteria (LAB) and one Lactococcus lactis control
strain were analyzed for their ability to transfer antibiotic resistance determinants (plasmid or …

Dahi is a very common and traditional fermented dairy product in Pakistan and its
neighboring countries, it represents a rich source for the isolation of many new strains of …

The transferability of antimicrobial resistance from lactic acid bacteria (LAB) to potential
pathogenic strains was studied using in vitro methods and mating in a food matrix. Five LAB …