Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening - ScienceDirect
The Genera Lactobacillus and Carnobacterium | SpringerLink
The Genera Lactobacillus and Carnobacterium | SpringerLink
Frontiers | Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei
Survivability of alginate-microencapsulated Lactobacillus plantarum during storage, simulated food processing and gastrointestin
Growth rates of L. helveticus CNRZ32 in a chemically defined medium... | Download Table
PDF) Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties
Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening - ScienceDirect
The inhibitory effects of <i>Lactobacillus casei</i> and <i>Lactobacillus helveticus</i> on <i>Bac
Bioactivity and metabolomics changes of plant-based drink fermented by Bacillus coagulans VHProbi C08 - ScienceDirect
Foods | Free Full-Text | Lacticaseibacillus rhamnosus: A Suitable Candidate for the Construction of Novel Bioengineered Probiotic Strains for Targeted Pathogen Control | HTML
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
PDF) Antioxidative potential of folate producing probiotic Lactobacillus helveticus CD6
Foods | Free Full-Text | Lacticaseibacillus rhamnosus: A Suitable Candidate for the Construction of Novel Bioengineered Probiotic Strains for Targeted Pathogen Control | HTML
PDF) Food-grade gene expression in lactic acid bacteria
Potentiated In Vitro Probiotic Activities of Lactobacillus fermentum LfQi6 Biofilm Biomass Versus Planktonic Culture | SpringerLink
Probiotics analysis by high-throughput sequencing revealed multiple mismatches at bacteria genus level with the declared and actual composition - ScienceDirect
Conversion of amino acids into aroma compounds by cellт•'free extracts of <i>Lactobacillus helveticus</i>
Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties | Emerald Insight
Thermophilic Lactic Starters
Optimization of the growth of Lactobacillus in skim milk added with green banana flour and determination functional properties
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Conversion of amino acids into aroma compounds by cell‐free extracts of Lactobacillus helveticus - Klein - 2001 - Journal of Applied Microbiology - Wiley Online Library
