Salmonella is a major foodborne pathogen with a complex nomenclature. This genus is
composed of two species, S. enterica and S. bongori. S. enterica is divided into six …

There is a growing concern about the increase in human morbidity and mortality caused by
foodborne pathogens. Antibiotics were and still are used as the first line of defense against …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid
bacteria (LAB). In this study, the probiotic features of 11 strains of Lactobacillus spp …

Advancements in science and medicine, as well as improved living standards, have led to a
steady increase in life expectancy, and subsequently a rise in the elderly population. The …

Aims: The aims of this study present were to assess and to evaluate in vitro the abilities of
commercial probiotic strains derived from fermented milk products and related sources …

Gastrointestinal (GI) diseases, and in particular those caused by bacterial infections, are a
major cause of morbidity and mortality worldwide. Treatment is becoming increasingly …

The gastrointestinal tract (GIT) microbiota plays an important role in host health due to its
involvement in nutritional, immunologic and physiological functions. Microbial imbalances …

The ability of potential probiotic strains to adhere to the intestinal mucosa and exclude and
displace pathogens is of utmost importance for therapeutic manipulation of the enteric …

Competition with pathogens for adhesion and colonization of the mucosal surfaces are
possible protective mechanisms of probiotics. In this study we evaluated the ability of …