Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

Probiotic bacteria were isolated from different traditional fermented foods as there are
several such foods that are not well explored for their probiotic activities. Hence, the present …

The use of probiotics for human and animal health is continuously increasing. The probiotics
used in humans commonly come from dairy foods, whereas the sources of probiotics used in …

Antimicrobial activity and antibiotic susceptibility were tested for 23 Lactobacillus and three
Bifidobacterium strains isolated from different ecological niches. Agar-well diffusion method …

Background Today's consumer demands functional, healthy and diversified food products
that satisfy nutrition-related conditions such as food intolerances, allergies and …

Probiotics are non-pathogenic microorganisms that can interact with the gastrointestinal
microbiota. They have numerous beneficial health effects that include enhancement of the …

Gastrointestinal (GI) infection is one of the most common types of infectious diseases.
Application of probiotic strains in the control of such infections represents a promising …

In the past decade, the probiotic market has grown rapidly, both for foods and supplements
intended to enhance wellness in healthy individuals. Different lactic acid bacteria (LAB) …

In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of
efficient cell factory for the production of functional biomolecules and food ingredients to …