Probiotics and functional nutrition products by Yu. О. Shulpekova

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Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage by Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov

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Unveiling the dual nature of Lactobacillus: from cariogenic threat to probiotic protector—a critical review with bibliometric analysis by Di Fu, Xingyue Shu, Lin Yao, Ge Zhou, Mengzhen Ji, Ga Liao, Yunwo Zhu, Ling Zou

Subjects: “…lactobacilli…”
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Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria by Natalia A. Di Clemente, Enzo La Cava, Sonia Sgroppo, Andrea Gomez-Zavaglia, Esteban Gerbino

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