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 3 (2006), Issue 8 (August)

1. The crystal structure of NAD(P)H oxidase from Lactobacillus sanfranciscensis: insights into the conversion of O2 into two water molecules by the flavoenzyme.
   Biochemistry, 45(32): 9648-59. [Abstract] [Full-text]
2. Oral administration of human papillomavirus type 16 E7 displayed on Lactobacillus casei induces E7-specific antitumor effects in C57/BL6 mice.
   Int J Cancer, 119(7): 1702-9. [Abstract] [Full-text]
3. Protective effects and mechanisms of a probiotic bacterium Lactobacillus rhamnosus against experimental Edwardsiella tarda infection in tilapia (Oreochromis niloticus).
   Vet Immunol Immunopathol, 113(3): 339-47. [Abstract] [Full-text]
4. Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon.
   Food Microbiol, 23(7): 689-93. [Abstract] [Full-text]
5. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
   Food Microbiol, 23(6): 591-8. [Abstract] [Full-text]
6. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
   Food Microbiol, 23(6): 511-8. [Abstract] [Full-text]
7. Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.
   Food Microbiol, 23(8): 809-13. [Abstract] [Full-text]
8. Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.
   Food Microbiol, 23(8): 797-802. [Abstract] [Full-text]
9. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
   Food Microbiol, 23(8): 772-8. [Abstract] [Full-text]
10. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.
    Food Microbiol, 23(8): 738-46. [Abstract] [Full-text]
11. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Food Microbiol, 24(1): 82-8. [Abstract] [Full-text]
12. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Food Microbiol, 24(1): 15-24. [Abstract] [Full-text]

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