Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture by Hanum Mukti Rahayu, Mahwar Qurbaniah

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Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives by Wendy Franco

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The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard by Hariyanto Ih, Bella Cristin, Siti Nani Nurbaeti

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Development of a Selective Agar for the Detection of Probiotic Strain <i>Ligilactobacillus animalis</i> NP51 and Other Lactic Acid Bacteria in Cattle Feed by Kasey Thompson, Shamima Akter, Naola Ferguson-Noel, John J. Maurer, Margie D. Lee

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Weissella paramesenteroides: A Lactic Acid Bacteria Producing Glutathione from Fermented Vegetable Based Keciwis Leaf by Luthfia Hastiani Muharram, Haryanto, Wulan Pertiwi, Nelis Hernahadini, Ima Mukaromah

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Identification of lactic acid bacteria isolated from traditional cheeses of the Black Sea Region by Selin Kalkan, Gökhan Özdemir, Kadriye Özcan, Emel Unal Turhan

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Distribution of Bacteriocin-like Substance-Producing Lactic Acid Bacteria in Egyptian Sources by Mohamed Abdelfattah Maky, Naoki Ishibashi, Xiao Gong, Kenji Sonomoto, Takeshi Zendo

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Microbiota Analysis and Characterisation of the Novel <i>Limosilactobacillus</i> Strains Isolated from Dogs by Ga-Yeong Lee, Hae-Yeon Jo, Muhammad Aleem Abbas, Ling Gui, Md Sekendar Ali, Seung-Jun Kim, Seung-Chun Park

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Metabolomic signatures of lactic acid bacteria: their growth rates and roles in enhancing kimchi quality by So-Jeong Kim, Ji-Sue Lee, Vindya H. J. Hetti Arachchige, Eun-Hee Kim, Byung-Hee Ryu, Jung Sung Lee, Young-Shick Hong

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Isolation and identification of bacteria from pollen and bee bread by SU Song-kun, CHEN Sheng-lu, YU Xu-ping, LIN Xue-zhen, HU Fu-liang

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Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria by Biçer Yusuf, Uçar Gürkan

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Development of a milk-containing drink fermented with chickpea extract by M. Ahangaran, G. A. Marinenkova, I. I. Ionova, Ya. M. Savinov, N. G. Mashentseva

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Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria by Biçer Yusuf, Uçar Gürkan

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Microbiota of Punctuated Snake Eel <i>Ophichthus remiger</i> (Valenciennes, 1842) Reared in Recirculation System Is Dominated by <i>Latilactobacillus</i> by Jaime Romero, Carolina Ramírez, Luz Hurtado, Edison Serrano, Rodrigo Rojas

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Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt by Elói Duarte de Mélo, Pedro Ivo Soares e Silva, Suelma Ferreira do Oriente, Renata Duarte Almeida, Julia Morais Pessoa, Kepler Borges França, Thaísa Abrantes Souza de Gusmão, Rennan Pereira de Gusmão, Hugo M. Lisboa Oliveira, Amanda Priscila Silva Nascimento

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CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES by Dudikova G.N., Chizhayeva A.V.

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Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh by Mohammad Shaokat Ali, Shamima Ahmed, Md. Forhad Uddin, Abdul Matin, Mohammad Sharif Uddin, Nilufa Yeasmin

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Characterization of Probiotics Isolated from Intestine of Mackerel Fish (Rastrelliger sp.) from Lembata Regency of East Nusa Tenggara by Helena Daten, Tri Ardyati, Yoga Dwi Jatmiko

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Screening For Potential Exopolysaccharide Producers From Lactobacillus spp Isolated From Locally Fermented Milk (Nono) by Kabir, A., Shamsuddeen, U, Magashi, A. M.

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Effect of Different Acids and Salt Application on The Microbiota of Pickled Cabbage by İlkay Turhan Kara, Duygu Alp Baltakesmez, Aynur Ay Tezcan, Emre Öztürk

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