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Characterization and application of autochthonous starter cultures for fresh Cheese production

Food technology and biotechnology, 2012-04, Vol.50 (2), p.141-141

2012

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Synbiotic effect of Lactobacillus helveticus M92 and prebiotics on the intestinal microflora and immune system of mice

Journal of dairy research, 2009-02, Vol.76 (1), p.98-104

2009

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Antimicrobial activity--the most important property of probiotic and starter lactic acid bacteria

Food technology and biotechnology, 2010-07, Vol.48 (3), p.296-307

2010

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Traditionally produced sauerkraut as source of autochthonous functional starter cultures

Microbiological research, 2014-07, Vol.169 (7-8), p.623-632

2014

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Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Mljekarstvo, 2011-12, Vol.61 (4), p.273-282

2011

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Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Journal of food science, 2011-03, Vol.76 (2), p.M124-M129

2011

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Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

International journal of food microbiology, 2013-09, Vol.166 (2), p.294-300

2013

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Functionality of the S-layer protein from the probiotic strain Lactobacillus helveticus M92

Antonie van Leeuwenhoek, 2011-06, Vol.100 (1), p.43-53

2011

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Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Food science & technology, 2015-09, Vol.63 (1), p.298-306

2015

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Proteolytic activity of probiotic strain Lactobacillus helveticus M92

Anaerobe, 2013-04, Vol.20, p.58-64

2013

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Functional characterization of probiotic surface layer protein-carrying Lactobacillus amylovorus strains

BMC microbiology, 2014-07, Vol.14 (1), p.199-199, Article 199

2014

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Probiotic properties of lactic acid bacteria isolated from croatian fresh soft cheese and serbian white pickled cheese

Food technology and biotechnology, 2014-04, Vol.52 (2), p.232-232

2014

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Characterization of the Insoluble Proteome of Lactococcus lactis by SDS-PAGE LC-MS/MS Leads to the Identification of New Markers of Adaptation of the Bacteria to the Mouse Digestive Tract

Journal of proteome research, 2010-02, Vol.9 (2), p.677-688

2010

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Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

Mljekarstvo, 2009-03, Vol.59 (1), p.11-19

2009

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Characterization of the three selected probiotic strains for the application in food industry

World journal of microbiology & biotechnology, 2008-05, Vol.24 (5), p.699-707

2008

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Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

International journal of dairy technology, 2011-05, Vol.64 (2), p.254-261

2011

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Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production

Mljekarstvo, 2013-11, Vol.63 (4), p.185-194

2013

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S-layer proteins of probiotics as living drugs

Journal of biotechnology, 2014-09, Vol.185, p.S5-S5

2014

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Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13

Current opinion in biotechnology, 2013-07, Vol.24, p.S94-S94

2013

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Fatty acid composition of human milk and infant formulas

Mljekarstvo, 2005-04, Vol.55 (2), p.101-112

2005

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Antimikrobna aktivnost – najvažnije svojstvo probiotičkih bakterija i starter kultura

Food technology and biotechnology, 2010-08, Vol.48 (3), p.296

2010

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Probiotički koncept – probiotici kao dodaci hrani i probiotici kao bioterapeutici

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 2009-12, Vol.4 (3-4), p.77

2009

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Osjetljivost na antibiotike i antimikrobna aktivnost autohtonih starter kultura kao parametri sigurnosti njihove primjene u proizvodnji svježeg sira

Mljekarstvo, 2013-11, Vol.63 (4), p.185

2013

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Karakterizacija i primjena autohtonih starter-kultura u proizvodnji svježeg sira

Food Technology and Biotechnology, 2012-06, Vol.50 (2), p.141

2012

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Poticanje biosinteze bakteriocina kod različitih probiotičkih sojeva kokulitvacijom s mljekarskom kulturom Lactococcus lactis

Mljekarstvo, 2011-12, Vol.61 (4), p.273

2011

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Characterization and application of autochthonous starter cultures for fresh Cheese production

Synbiotic effect of Lactobacillus helveticus M92 and prebiotics on the intestinal microflora and immune system of mice

Antimicrobial activity--the most important property of probiotic and starter lactic acid bacteria

Traditionally produced sauerkraut as source of autochthonous functional starter cultures

Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

Functionality of the S-layer protein from the probiotic strain Lactobacillus helveticus M92

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Proteolytic activity of probiotic strain Lactobacillus helveticus M92

Functional characterization of probiotic surface layer protein-carrying Lactobacillus amylovorus strains

Probiotic properties of lactic acid bacteria isolated from croatian fresh soft cheese and serbian white pickled cheese

Characterization of the Insoluble Proteome of Lactococcus lactis by SDS-PAGE LC-MS/MS Leads to the Identification of New Markers of Adaptation of the Bacteria to the Mouse Digestive Tract

Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

Characterization of the three selected probiotic strains for the application in food industry

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production

S-layer proteins of probiotics as living drugs

Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13

Fatty acid composition of human milk and infant formulas

Antimikrobna aktivnost – najvažnije svojstvo probiotičkih bakterija i starter kultura

Probiotički koncept – probiotici kao dodaci hrani i probiotici kao bioterapeutici

Osjetljivost na antibiotike i antimikrobna aktivnost autohtonih starter kultura kao parametri sigurnosti njihove primjene u proizvodnji svježeg sira

Karakterizacija i primjena autohtonih starter-kultura u proizvodnji svježeg sira

Poticanje biosinteze bakteriocina kod različitih probiotičkih sojeva kokulitvacijom s mljekarskom kulturom Lactococcus lactis

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