The aim of this study was to evaluate the effect of the algae Chlorella vulgaris on the growth,
acidifying activity, proportion of lactic acid isomers, and enzymatic profile of Lactobacillus …

The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a
large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis ŁOCK …

This paper presents the impact of selected adverse environmental conditions of the human
gastrointestinal tract on the survival of Lactobacillus spp. strains in the presence of the algae …

Microalgae are photosynthetic microorganisms that can be used to produce a wide range of
high value compounds. They have been commercially cultured for nearly four decades with …

Different aspects, including safety, functional and technological characteristics, have to be
taken into consideration in the selection of each probiotic microorganism. The aim of the …

Lactobacilli are widely used in silage production, for fermentation of foodstuffs, and as
probiotics. Their therapeutic effect in preparations is based on their antagonistic activity …

The aim of this study was to evaluate the possibility of fermenting Baltic Sea macroalgae
(Ulva intestinalis, Cladophora rupestris, and Furcellaria lumbricalis) using Lactobacillus …

The controlled lactic fermentation is a common method for food preservation. Lactic acid
bacteria (LAB) manifest antagonistic activity mainly against Gram-negative bacteria but the …

Lactic acid bacteria are generally recognized as nutritionally fastidious. The complexity of
the media increases the cost of lactic acid production. In this study a low-cost nutrient …

The production of organic acids, acetaldehyde level, proteolytic activity β-galactosidase
level, and resistance to low pH of 2.5 and bile salt concentration of 4% were used as …