International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Over the past decades the food industry has been revolutionized toward the production of
functional foods due to an increasing awareness of the consumers on the positive role of …

The human gut is inhabited by a complex and metabolically active microbial ecosystem.
While many studies focused on the effect of individual microbial taxa on human health, their …

The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB)
isolated from naturally fermented olives and select candidates to be used as probiotic …

A total of 22 Lactobacillus strains, which were isolated from infant feces were evaluated for
their probiotic potential along with resistance to low pH and bile salts. Eight isolates (L …

Breast milk is the main source of nutrition for infants; it contains considerable microflora that
can be transmitted to the infant endogenously or by breastfeeding, and it plays an important …

The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1,
Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 …

In this study, 11 lactic acid bacteria (LAB) strains were screened for potential new probiotics
using in vitro methods, including acid and bile salt tolerance, adhesion, antioxidative and α …

Probiotics have been proposed as an option for the prevention of type 2 diabetes mellitus
(T2DM). The objective of this study was to evaluate the hypoglycemic effects of Lactobacillus …

The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …