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 5 (2008), Issue 1 (January)

1. Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
   Appl Environ Microbiol, 74(2): 416-23. [Abstract] [Full-text]
2. Prevention of recurrence with epirubicin and lactobacillus casei after transurethral resection of bladder cancer.
   J Urol, 179(2): 485-90. [Abstract] [Full-text]
3. Predominance of Tetragenococcus halophilus as the cause of sugar thick juice degradation.
   Food Microbiol, 25(2): 413-21. [Abstract] [Full-text]
4. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
   Food Microbiol, 25(2): 392-9. [Abstract] [Full-text]
5. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
   Food Microbiol, 25(2): 366-77. [Abstract] [Full-text]
6. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
   Food Microbiol, 25(2): 348-58. [Abstract] [Full-text]
7. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.
   Food Microbiol, 25(2): 335-47. [Abstract] [Full-text]
8. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach.
   Food Microbiol, 25(2): 278-87. [Abstract] [Full-text]
9. Amino acid decarboxylation by Lactobacillus curvatus CTC273 affected by the pH and glucose availability.
   Food Microbiol, 25(2): 269-77. [Abstract] [Full-text]
10. Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.
    Food Microbiol, 25(2): 253-9. [Abstract] [Full-text]
11. Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat.
    Food Microbiol, 25(2): 228-34. [Abstract] [Full-text]
12. Tyramine production in Dutch-type semi-hard cheese from two different producers.
    Food Microbiol, 25(2): 219-27. [Abstract] [Full-text]
13. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
    J Dairy Sci, 91(2): 500-12. [Abstract] [Full-text]
14. Probiotic lactobacilli and VSL#3 induce enterocyte beta-defensin 2.
    Clin Exp Immunol, 151(3): 528-35. [Abstract] [Full-text]

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