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Research Article

The Lactic Acid Bacteria: A Literature Survey

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Pages 281-370 | Published online: 29 Sep 2008

Keep up to date with the latest research on this topic with citation updates for this article.

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Ekambaram Gayathiri, Palanisamy Prakash, Thangaraj Pratheep, Ramasamy Ramasubburayan, Natesan Thirumalaivasan, Arti Gaur, Rajakumar Govindasamy & Kannan R. R. Rengasamy. (2023) Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
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Duochen Jin, Keting Huang, Miao Xu, Hongjin Hua, Feng Ye, Jin Yan, Guoxin Zhang & Yun Wang. (2022) Deoxycholic acid induces gastric intestinal metaplasia by activating STAT3 signaling and disturbing gastric bile acids metabolism and microbiota. Gut Microbes 14:1.
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Faehgheh Feizabadi, Anousheh Sharifan & Naser Tajabadi. (2021) Isolation and identification of lactic acid bacteria from stored Apis mellifera honey. Journal of Apicultural Research 60:3, pages 421-426.
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Daniela Fiocco, Angela Longo, Mattia Pia Arena, Pasquale Russo, Giuseppe Spano & Vittorio Capozzi. (2020) How probiotics face food stress: They get by with a little help. Critical Reviews in Food Science and Nutrition 60:9, pages 1552-1580.
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Gilberto Vinicius De Melo Pereira, Dão P. De Carvalho Neto, Ana C. De O. Junqueira, Susan G. Karp, Luiz A. J. Letti, Antonio I. Magalhães Júnior & Carlos R. Soccol. (2020) A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. Food Reviews International 36:2, pages 135-167.
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Sylwia Ścieszka & Elżbieta Klewicka. (2019) Algae in food: a general review. Critical Reviews in Food Science and Nutrition 59:21, pages 3538-3547.
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Pei Gao, Qixing Jiang, Yanshun Xu & Wenshui Xia. (2017) Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu). International Journal of Food Properties 20:sup1, pages S663-S672.
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Luis Vitetta, Samantha Coulson, Michael Thomsen, Tony Nguyen & Sean Hall. (2017) Probiotics, D–Lactic acidosis, oxidative stress and strain specificity. Gut Microbes 8:4, pages 311-322.
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R. S. Medeiros, L. M. Araújo, V. Queiroga Neto, P. P. Andrade, M. A. Melo & M. M. B. P. Gonçalves. (2016) Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast. CyTA - Journal of Food 14:4, pages 613-620.
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Silvia Portilla-Vázquez, Ana Rodríguez, Mario Ramírez-Lepe, Patricia G. Mendoza-García & Beatriz Martínez. (2016) Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation. Food Biotechnology 30:3, pages 155-172.
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Sondes Abidi, Mustapha Bejaoui, Meryem Jemli & Moncef Boumaiza. (2015) Qualité des eaux du cours principal de la Medjerda (Tunisie et Algérie) et trois de ses affluents Nord. Hydrological Sciences Journal 60:9, pages 1607-1619.
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