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The effect of milk fermented by yogurt cultures plus Lactobacillus casei DN-114001 on the immune response of subjects under academic examination stress

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The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women

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Lactobacillus casei, dominant species in naturally fermented Sicilian green olives

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Purification and characterization of fructan and fructansucrase from Lactobacillus fermentum AKJ15 isolated from Kodo ko jaanr, a fermented beverage from north-eastern Himalayas

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