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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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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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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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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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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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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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Cationic surfactants as antifungal agents

Applied microbiology and biotechnology, 2019, Vol.103 (1), p.97-112

2019

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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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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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Yeasts from kefir grains: isolation, identification, and probiotic characterization

World journal of microbiology & biotechnology, 2014, Vol.30 (1), p.43-53

2014

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Inulin addition improved probiotic survival in soy-based fermented beverage

World journal of microbiology & biotechnology, 2022-08, Vol.38 (8), p.133-133, Article 133

2022

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Biocidal and antibiofilm activities of arginine-based surfactants against Candida isolates

Amino acids, 2023-09, Vol.55 (9), p.1083-1102

2023

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Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir

International journal of food microbiology, 2010-06, Vol.140 (2), p.102-108

2010

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A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry

Applied microbiology and biotechnology, 2021-05, Vol.105 (9), p.3859-3871

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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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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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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Changes in lifestyle behaviors during COVID-19 isolation in Argentina: A cross-sectional study

Nutrition and health (Berkhamsted), 2022-10, p.2601060221127115-2601060221127115

2022

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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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Biocatalytic synthesis, antimicrobial properties and toxicity studies of arginine derivative surfactants

Amino acids, 2015-07, Vol.47 (7), p.1465-1477

2015

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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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Fermented whey as poultry feed additive to prevent fungal contamination

Journal of the science of food and agriculture, 2014-12, Vol.94 (15), p.3189-3194

2014

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Chemical and microbiological characterisation of kefir grains

Journal of dairy research, 2001-11, Vol.68 (4), p.639-652

2001

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Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy

International journal of food microbiology, 2006-10, Vol.111 (3), p.280-287

2006

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

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

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

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

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

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

Cationic surfactants as antifungal agents

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

Is lactate an undervalued functional component of fermented food products?

Yeasts from kefir grains: isolation, identification, and probiotic characterization

Inulin addition improved probiotic survival in soy-based fermented beverage

Biocidal and antibiofilm activities of arginine-based surfactants against Candida isolates

Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir

A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry

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

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

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

Changes in lifestyle behaviors during COVID-19 isolation in Argentina: A cross-sectional study

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

Biocatalytic synthesis, antimicrobial properties and toxicity studies of arginine derivative surfactants

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

Fermented whey as poultry feed additive to prevent fungal contamination

Chemical and microbiological characterisation of kefir grains

Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy

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