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Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells

Immunobiology (1979), 2015-10, Vol.220 (10), p.1161-1169

2015

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Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage

Journal of applied microbiology, 2022-07, Vol.133 (1), p.162-180

2022

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Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota Modulation

Frontiers in microbiology, 2020-10, Vol.11, p.583254-583254

2020

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Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains

Food microbiology, 2018-02, Vol.69, p.212-218

2018

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Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains

Food science & technology, 2019-03, Vol.101, p.738-746

2019

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Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5299-5304

2011

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Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Frontiers in microbiology, 2023-02, Vol.14, p.1110177-1110177

2023

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Is lactate an undervalued functional component of fermented food products?

Frontiers in microbiology, 2015-06, Vol.6, p.629-629

2015

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Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

International journal of food microbiology, 2011-01, Vol.144 (3), p.556-560

2011

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Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains

Foods, 2021-09, Vol.10 (10), p.2239

2021

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Local Treatment with Lactate Prevents Intestinal Inflammation in the TNBS-Induced Colitis Model

Frontiers in immunology, 2016-12, Vol.7, p.651-651

2016

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The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir

Food research international, 2014-08, Vol.62, p.247-253

2014

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Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains

Food microbiology, 2013-12, Vol.36 (2), p.327-334

2013

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Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

Food science & technology, 2015-09, Vol.63 (1), p.129-135

2015

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Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour

Foods, 2024-02, Vol.13 (5), p.659

2024

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Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir

Food research international, 2019-09, Vol.123, p.48-55

2019

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Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens

Journal of dairy research, 2017-08, Vol.84 (3), p.339-345

2017

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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

Powder technology, 2021-09, Vol.390, p.473-481

2021

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Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed

Foods, 2022-11, Vol.11 (23), p.3752

2022

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Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

Biotechnology letters, 2011-04, Vol.33 (4), p.681-686

2011

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Lactobacillus plantarum isolated from kefir protects vero cells from cytotoxicity by type-II shiga toxin from Escherichia coli O157:H7

Journal of dairy research, 2013-02, Vol.80 (1), p.64-71

2013

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Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

Food hydrocolloids, 2008-12, Vol.22 (8), p.1520-1527

2008

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Fermented milk obtained with kefir grains as an ingredient in breadmaking

International journal of food science & technology, 2014-10, Vol.49 (10), p.2315-2322

2014

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Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

Journal of dairy research, 2012-08, Vol.79 (3), p.262-271

2012

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Cheese whey fermented with kefir micro-organisms: Antagonism against Salmonella and immunomodulatory capacity

International journal of dairy technology, 2015-02, Vol.68 (1), p.118-126

2015

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Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells

Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage

Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota Modulation

Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains

Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains

Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Is lactate an undervalued functional component of fermented food products?

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains

Local Treatment with Lactate Prevents Intestinal Inflammation in the TNBS-Induced Colitis Model

The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir

Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains

Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour

Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir

Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens

Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed

Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions

Lactobacillus plantarum isolated from kefir protects vero cells from cytotoxicity by type-II shiga toxin from Escherichia coli O157:H7

Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

Fermented milk obtained with kefir grains as an ingredient in breadmaking

Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

Cheese whey fermented with kefir micro-organisms: Antagonism against Salmonella and immunomodulatory capacity

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