Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of
unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains …

Background Fresh milk and natural environmental conditions are used to produce traditional
cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter …

Probiotics are increasingly used as functional food ingredients. The objectives of this study
were to isolate and characterise probiotic bacteria from dairy and fermented foods and to …

The study of new probiotic strains for their technological relevance and use in dairy products
is important for trade and industry. Eight Lactobacillus plantarum strains isolated from …

Abstract BACKGROUND Eleven Lactobacillus (L.) strains were newly isolated from
traditional Turkish Tulum cheeses and were characterized regarding their potential probiotic …

Twenty-nine Lactobacillus plantarum strains isolated from different types of Polish regional
cheeses (Oscypek and Korycinski) were assessed for selected probiotic properties and anti …

Abstract Background and Objective: Traditional fermented products are appropriate sources
for the isolation of indigenous bacteria with probiotic characteristics and potential similar or …

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 …

One hundred and twenty‐five acid‐resistant presumptive lactobacilli were isolated from
Slovak Bryndza cheese and screened for their antimicrobial activity against eight bacterial …

Lactobacillus plantarum strains were isolated from fully ripened, white brined Bulgarian
home‐made cheeses. Strains were derived from phenotypically homogenous Lactobacillus …