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 3 (March)

1. Effect of Lactobacillus acidophilus supernatants on body weight and leptin expression in rats.
   BMC Complement Altern Med, 8: 5. [Abstract] [Full-text]
2. Inhibition of Helicobacter pylori infection in humans by Lactobacillus reuteri ATCC 55730 and effect on eradication therapy: a pilot study.
   Helicobacter, 13(2): 127-34. [Abstract] [Full-text]
3. Orally administered Lactobacillus plantarum reduces pro-inflammatory interleukin secretion in sera from Listeria monocytogenes infected mice.
   Br J Nutr, 99(4): 819-25. [Abstract] [Full-text]
4. Effect of prebiotic supplementation on a probiotic bacteria mixture: comparison between a rat model and clinical trials.
   Br J Nutr, 99(4): 826-31. [Abstract] [Full-text]
5. Strain-specific inhibition of Helicobacter pylori by Lactobacillus salivarius and other lactobacilli.
   J Antimicrob Chemother, 61(4): 831-4. [Abstract] [Full-text]
6. Selective pressure affects transfer and establishment of a Lactobacillus plantarum resistance plasmid in the gastrointestinal environment.
   J Antimicrob Chemother, 61(4): 845-52. [Abstract] [Full-text]
7. Lactobacillus rhamnosus strain GG prevents enterohemorrhagic Escherichia coli O157:H7-induced changes in epithelial barrier function.
   Infect Immun, 76(4): 1340-8. [Abstract] [Full-text]
8. Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring.
   Food Microbiol, 25(3): 529-33. [Abstract] [Full-text]
9. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
   Food Microbiol, 25(3): 492-501. [Abstract] [Full-text]
10. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Food Microbiol, 25(3): 442-51. [Abstract] [Full-text]
11. Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures.
    Food Microbiol, 25(3): 429-41. [Abstract] [Full-text]

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