As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

The aim of this systematic review and meta-analysis was to determine which variables affect
the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during …

In recent years, the development of GABA‐enriched foods through exploiting lactic acid
bacteria (LAB) has gained much attention. In this study, Enterococcus faecium MDM21 and …

This research evaluated the functional potential of a fermented milk made with
Streptococcus thermophilus, a probiotic (Bifidobacterium animalis subsp. lactis) and …

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir
starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on …

Currently, there is a high demand for fresh, minimally processed foods. Therefore, the
search for natural compounds that can be used to increase the quality and shelf life of food …

This study investigated the effect of pumpkin powder (2%, 4%, and 6%) and Enterococcus
faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and …

The present work determined the effect of Bifidobacterium bifidum and Enterococcus
faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The …

The present study aimed to develop a novel dairy product by combining Bifidobacterium
lactis subsp. lactis BB-12® with proven probiotic properties with Enterococcus faecium …

The purpose of this study was to improve the functional properties of bio-yogurt, which is one
of the most popular fermented dairy products widely, consumed worldwide, and to evaluate …