1 Galdeano CM, "The probiotic bacterium Lactobacillus casei induces activation of the gut mucosal immune system through innate immunity" 13 : 219-226, 2006
2 Ayad EHE, "Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria" 21 : 715-725, 2004
3 Ghrairi T, "Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese" 19 : 162-169, 2008
4 Ponce AG, "Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables" 41 : 432-441, 2008
5 Topisirovic L, "Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation" 112 : 230-235, 2006
6 Papathanasopoulos MA, "Multiple bacteriocin production by Leuconostoc mesenteroides TA33a and other Leuconostoc/ Weissella strains" 35 : 331-335, 1997
7 Budde BB, "Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: Culture isolation, bacteriocin identification, and meat application experiments" 83 : 171-184, 2003
8 Mathara JM, "Isolation, identification, and characterization of the dominant microorganisms of kule naoto: The Maasai traditional fermented milk in Kenya" 94 : 269-278, 2004
9 Adnan AFM, "Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential" 98 : 1380-1385, 2007
10 Hyun-Jun Lee, "Isolation and Characterization of Anti-listerial and Amylase Sensitive Enterocin Producing Enterococcus faecium DB1 from Gajami-sikhae, A Fermented Flat Fish in Korea" 한국식품과학회 19 (19): 373-381, 2010
1 Galdeano CM, "The probiotic bacterium Lactobacillus casei induces activation of the gut mucosal immune system through innate immunity" 13 : 219-226, 2006
2 Ayad EHE, "Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria" 21 : 715-725, 2004
3 Ghrairi T, "Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese" 19 : 162-169, 2008
4 Ponce AG, "Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetables" 41 : 432-441, 2008
5 Topisirovic L, "Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation" 112 : 230-235, 2006
6 Papathanasopoulos MA, "Multiple bacteriocin production by Leuconostoc mesenteroides TA33a and other Leuconostoc/ Weissella strains" 35 : 331-335, 1997
7 Budde BB, "Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: Culture isolation, bacteriocin identification, and meat application experiments" 83 : 171-184, 2003
8 Mathara JM, "Isolation, identification, and characterization of the dominant microorganisms of kule naoto: The Maasai traditional fermented milk in Kenya" 94 : 269-278, 2004
9 Adnan AFM, "Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential" 98 : 1380-1385, 2007
10 Hyun-Jun Lee, "Isolation and Characterization of Anti-listerial and Amylase Sensitive Enterocin Producing Enterococcus faecium DB1 from Gajami-sikhae, A Fermented Flat Fish in Korea" 한국식품과학회 19 (19): 373-381, 2010
11 Tae-Suk Song, "In vitro Evaluation of Probiotic Lactic Acid Bacteria Isolated from Dairy and Non-dairy Environments" 한국식품과학회 19 (19): 19-25, 2010
12 Paturi G, "Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice" 115 : 115-118, 2007
13 Tamang JP, "Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the eastern Himalayas" 105 : 347-356, 2005
14 Nes IF, "Exploration of antimicrobial potential in LAB by genomics" 15 : 100-104, 2004
15 Dewan S, "Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products" 92 : 343-352, 2007
16 So-Young Kim, "Diversity Analysis of Lactic Acid Bacteria in Korean Rice Wines by Culture-independent Method Using PCR-denaturing Gradient Gel Electrophoresi" 한국식품과학회 19 (19): 749-755, 2010
17 Valeur N, "Colonization and immunomodulation by Lactobacillus reuteri ATCC 55730 in the human gastrointestinal tract" 70 : 1176-1181, 2004
18 Todorov SD, "Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives" 4 : 312-322, 2005
19 De Kwaadsteniet M, "Characterization of a 3944 Da bacteriocin, produced by Enterococcus mundtii ST15, with activity against Gram-positive and Gram-negative bacteria" 105 : 433-444, 2005
20 Ayad EHE, "Characterisation of lactococci isolated from natural niches and their role in flavor formation of cheese" Wageningen Agricultural University 2001
21 Chammas GI, "Characterisation of lactic acid bacteria isolated from fermented milk “laban”" 110 : 52-61, 2006
22 Zamfir M, "Biodiversity of lactic acid bacteria in Romanian dairy products" 6 : 487-495, 2006
23 Cleveland J, "Bacteriocins: Safe, natural antimicrobials for food preservation" 71 : 1-20, 2001
24 Deegan LH, "Bacteriocins: Biological tools for bio-preservation and shelf-life extension" 16 : 1058-1071, 2006
25 Gálvez A, "Bacteriocin-based strategies for food biopreservation" 120 : 51-70, 2007
26 Ammor S, "Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 1. Screening and characterization of the antibacterial compounds" 6 : 454-461, 2006