Lactobacillus acidophilus
Bacteriocin production of the probiotic Lactobacillus acidophilus KS400
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CORRELATION BETWEEN BIOFILM FORMATION AND BACTERIOCIN PRODUCTION BY LACTOBACILLUS ACIDOPHILUS
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Effectiveness of Lactobacillus acidophilus as Probiotic in Cantaloupe (Cucumis Melo) Juice Fermentation
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Study the Antibacterial and Antibiofilm Activity of Purified Exopolysaccharides (EPSs) from Lactobacillus acidophilus Against Bacteria Isolated from Burn Wounds
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Survival of Lactobacillus Acidophilus as Probiotic Bacteria using Chitosan Nanoparticles
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Characterization of lactocin lc 09 produced by lactobacillus acidophilus
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Transmission of Lactobacillus jensenii and Lactobacillus acidophilus from mother to child at time of delivery
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Lactobacillus acidophilus NCFM Survival in Acidified Yogurts
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Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus
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The Effect of Dorema Aucheri on the Activities of Bifidobacterium Bifidum and Lactobacillus Acidophilus in Probiotic Milk and Yoghurt
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Effect of Eudragit S100 nanoparticles and alginate chitosan encapsulation on the viability of Lactobacillus acidophilus and Lactobacillus rhamnosus
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Lactobacillus acidophilus Metabolizes Dietary Plant Glucosides and Externalizes Their Bioactive Phytochemicals
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Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
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Safety studies on probiotic strains Lactobacillus rhamnosus HN001, Lactobacillus acidophilus HN017, and Bifidobacterium lactis HN019 : a thesis submitted for the degree of Doctor of Philosophy at Massey University, Palmerston North, New Zealand
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The Genomic Basis of Bile Tolerance in Lactobacillus acidophilus
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IN VIVO ACUTE TOXICITY, ANTIBACTERIAL, ANTIAQUATIC FUNGAL, ANTHELMINTHIC ACTIVITY OF LACTOBACILLUS PLANTARUM KP894100 AND LACTOBACILLUS ACIDOPHILUS KP942831
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FLUORIDE EFFECT ON MINIMUM INHIBITORY CONCENTRATION AND GROWTH DYNAMICS OF LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS SALIVARIUS
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Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures
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CONDITIONING MICROBIAL PRODUCTS CONTAINING LACTIC BACTERIA WITH ORGANIC AND INORGANIC SUPPORTS FOR USE IN ANIMAL FEEDING
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