Lactic acid bacteria in raw-milk cheeses: From starter cultures to probiotic functions
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …
a sequence of different microorganisms from milk coagulation and throughout maturation …
How to select a probiotic? A review and update of methods and criteria
International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …
importance of functional food consumption are providing new challenges for innovation in …
[HTML][HTML] Guidance on the characterisation of microorganisms used as feed additives or as production organisms
EP on Additives, G Rychen, G Aquilina, G Azimonti… - Efsa Journal, 2018 - ncbi.nlm.nih.gov
This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …
Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp
Lactobacillus species are widely used as probiotics and starter cultures for a variety of foods,
supported by a long history of safe usage. Although more than 35 species meet the …
supported by a long history of safe usage. Although more than 35 species meet the …
Potential role of important nutraceuticals in poultry performance and health-A comprehensive review
Antibiotics use in poultry as a growth promoter leads to the propagation of antibiotic-resistant
microorganisms and incorporation of drug residues in foods; therefore, it has been restricted …
microorganisms and incorporation of drug residues in foods; therefore, it has been restricted …
Lactobacillus Species: Taxonomic Complexity and Controversial Susceptibilities
EJC Goldstein, KL Tyrrell… - Clinical Infectious Diseases, 2015 - academic.oup.com
The genus Lactobacillus is a taxonomically complex and is composed of over 170 species
that cannot be easily differentiated phenotypically and often require molecular identification …
that cannot be easily differentiated phenotypically and often require molecular identification …
Antimicrobial resistance in the food chain: a review
C Verraes, S Van Boxstael, E Van Meervenne… - International journal of …, 2013 - mdpi.com
Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public
health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect …
health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect …
[HTML][HTML] Food fermentations: microorganisms with technological beneficial use
F Bourdichon, S Casaregola, C Farrokh… - International journal of …, 2012 - Elsevier
Microbial food cultures have directly or indirectly come under various regulatory frameworks
in the course of the last decades. Several of those regulatory frameworks put emphasis on …
in the course of the last decades. Several of those regulatory frameworks put emphasis on …
A critical review of antibiotic resistance in probiotic bacteria
T Li, D Teng, R Mao, Y Hao, X Wang, J Wang - Food Research International, 2020 - Elsevier
Probiotics are defined as live microorganisms that, when administered in adequate
amounts, confer a health benefit upon the host. At present, probiotics are gaining popularity …
amounts, confer a health benefit upon the host. At present, probiotics are gaining popularity …
Commercial probiotic products in public health: Current status and potential limitations
D Liang, F Wu, D Zhou, B Tan… - Critical reviews in food …, 2024 - Taylor & Francis
Consumption of commercial probiotics for health improvement and disease treatment has
increased in popularity among the public in recent years. The local shops and pharmacies …
increased in popularity among the public in recent years. The local shops and pharmacies …