Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review
T Feng, J Wang - Gut microbes, 2020 - Taylor & Francis
Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and
beverages and as food supplements for humans or animals, owing to their multiple …
beverages and as food supplements for humans or animals, owing to their multiple …
The microbiome as a major function of the gastrointestinal tract and its implication in micronutrient metabolism and chronic diseases
D Lin, DM Medeiros - Nutrition Research, 2023 - Elsevier
The composition and function of microbes harbored in the human gastrointestinal lumen
have been underestimated for centuries because of the underdevelopment of nucleotide …
have been underestimated for centuries because of the underdevelopment of nucleotide …
Non-faecium non-faecalis enterococci: a review of clinical manifestations, virulence factors, and antimicrobial resistance
CA Mullally, M Fahriani, S Mowlaboccus… - Clinical Microbiology …, 2024 - Am Soc Microbiol
Enterococci are a diverse group of Gram-positive bacteria that are typically found as
commensals in humans, animals, and the environment. Occasionally, they may cause …
commensals in humans, animals, and the environment. Occasionally, they may cause …
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains
F Antognoni, R Mandrioli, G Potente, DLT Saa… - Food Chemistry, 2019 - Elsevier
Amongst the processing technologies able to improve the functional features of cereal-
based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently …
based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently …
[HTML][HTML] Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of …
LP Margalho, S van Schalkwijk, H Bachmann… - Food control, 2020 - Elsevier
Traditionally fermented food generally has unique sensorial aspects due to its high microbial
diversity, being broadly consumed worldwide. Despite this, some Vancomycin-Resistant …
diversity, being broadly consumed worldwide. Despite this, some Vancomycin-Resistant …
Benefits and safety of probiotics in gastrointestinal diseases
M Profir, OA Roşu, RF Ionescu, LA Pavelescu… - Antidotes to Toxins and …, 2024 - Elsevier
Gastrointestinal (GI) diseases are a significant cause of morbidity and mortality worldwide.
Many GI diseases are associated with alterations of gut microbiota composition, including …
Many GI diseases are associated with alterations of gut microbiota composition, including …