A method for isolating potential probiotic lactobacilli directly from traditional milk-based
foods was developed. The novel digestion/enrichment protocol was set up taking care to …

One hundred strains isolated from bovine raw milk, obtained from different farms, were
subjected to different in vitro stress typical of gastrointestinal tract. Twelve strains were able …

A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were
investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were …

Food deterioration is largely related to contamination by undesirable microorganisms; it can
cause economical loss and serious health-related problems. Owing to increased awareness …

The aim was to select potentially probiotic lactobacilli from 88 strains isolated from
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …

In the study, the ability of two potentially probiotic strains Lactobacillus plantarum 14 and
Lactobacillus fermentum 4a to milk fermentation and the possibility to use them in yogurt …

A selection of 36 commercial probiotic fermented dairy products from UK and Europe
markets were evaluated for the numbers, types, and viability of Lactobacillus strains against …

Sow milk protects the piglet against infectious diseases through a variety of mechanisms. In
this study, the presence of potentially probiotic lactic acid bacteria in this biological fluid was …

Raw milk contains wide microbial diversity, composed mainly of lactic acid bacteria (LAB),
which are used as probiotics in both human and animal husbandry. We isolated …

Abstract Eleven Lactobacillus plantarum from Slovak ovine and caprine lump and stored
cheeses, and from four commercial probiotic and yogurt cultures (Lactobacillus plantarum …