scholarly journals Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

2022 ◽  
Author(s):  
Mirjana Ž. Grujović ◽  
Katarina G. Mladenović ◽  
Teresa Semedo‐Lemsaddek ◽  
Marta Laranjo ◽  
Olgica D. Stefanović ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Advantages And Disadvantages ◽  
Potential Use ◽  
Traditional Fermented Foods

Antibacterial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Fermented Foods

KSBB Journal ◽  
2017 ◽  
Vol 32 (3) ◽  
pp. 199-205 ◽  
Author(s):  
Chang-Ho Kang ◽  
Seul Hwa Han ◽  
YongGyeong Kim ◽  
Yulah Jeong ◽  
Nam-Soo Paek
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Traditional Fermented Foods

Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods

2011 ◽  
Vol 22 (9) ◽  
pp. 509-516 ◽  
Author(s):  
Shady El-Ghaish ◽  
Aynur Ahmadova ◽  
Imen Hadji-Sfaxi ◽  
Kamel Eddine El Mecherfi ◽  
Inga Bazukyan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Potential Use

Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.

2017 ◽  
Vol 26 (5) ◽  
pp. 1083-1092
Author(s):  
Maryam Ebrahimi ◽  
Morteza Khomeiri ◽  
Ali Masoudi-Nejad ◽  
Alireza Sadeghi ◽  
Balal Sadeghi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods ◽  
Inhibitory Effects ◽  
Traditional Fermented Foods
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