Lactobacillus Research Today is a free monthly online journal that collates and summarizes the latest research about Lactobacillus, including details on probiotics, digestion, diet, health, lactobacillus acidophilus.

Volume 1 (2004), Issue 1 (September)

1. Tannase activity by lactic acid bacteria isolated from grape must and wine.
   Int J Food Microbiol, 96(2): 199-204. [Abstract] [Full-text]
2. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
   Int J Food Microbiol, 96(2): 149-64. [Abstract] [Full-text]
3. Joint effect of nitrogen sources and B vitamin supplementation of date juice on lactic acid production by Lactobacillus casei subsp. rhamnosus.
   Bioresour Technol, 96(1): 63-7. [Abstract] [Full-text]
4. Identification by fluorescence spectroscopy of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages.
   J Microbiol Methods, 59(2): 271-81. [Abstract] [Full-text]
5. FT-IR spectroscopy for identification of closely related lactobacilli.
   J Microbiol Methods, 59(2): 149-62. [Abstract] [Full-text]
6. Evidence on the role of protein biosynthesis in the induction of heat tolerance of Lactobacillus rhamnosus GG by pressure pre-treatment.
   Int J Food Microbiol, 96(3): 307-13. [Abstract] [Full-text]
7. Characterization of lytic enzyme activities of Lactobacillus gasseri with special reference to autolysis.
   Int J Food Microbiol, 96(3): 273-9. [Abstract] [Full-text]
8. The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
   Int J Food Microbiol, 96(3): 235-52. [Abstract] [Full-text]
9. Monostrain, multistrain and multispecies probiotics--A comparison of functionality and efficacy.
   Int J Food Microbiol, 96(3): 219-33. [Abstract] [Full-text]

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