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 9 (September)

1. Statistical screening of medium components by Plackett-Burman design for lactic acid production by Lactobacillus sp. KCP01 using date juice.
   Bioresour Technol, 98(1): 98-103. [Abstract] [Full-text]
2. Inhibition of Staphylococcus aureus by H2O2-producing Lactobacillus gasseri isolated from the vaginal tract of cattle.
   Anim Reprod Sci, 96(1): 35-46. [Abstract] [Full-text]
3. Sourdough lactobacilli and celiac disease.
   Food Microbiol, 24(2): 187-96. [Abstract] [Full-text]
4. Bran fermentation as a means to enhance technological properties and bioactivity of rye.
   Food Microbiol, 24(2): 175-86. [Abstract] [Full-text]
5. Impact of sourdough on the texture of bread.
   Food Microbiol, 24(2): 165-74. [Abstract] [Full-text]
6. Emerging fermentation technologies: development of novel sourdoughs.
   Food Microbiol, 24(2): 155-60. [Abstract] [Full-text]
7. Liquid sourdough fermentation: industrial application perspectives.
   Food Microbiol, 24(2): 150-4. [Abstract] [Full-text]
8. Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions.
   Food Microbiol, 24(2): 139-48. [Abstract] [Full-text]
9. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
   Food Microbiol, 24(2): 128-38. [Abstract] [Full-text]
10. Biodiversity and identification of sourdough lactic acid bacteria.
    Food Microbiol, 24(2): 120-7. [Abstract] [Full-text]

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