Taxonomy and important features of probiotic microorganisms in food and nutrition.

By W. Holzapfel, P. Haberer, R. Geisen, J. Björkroth, U. Schillinger. American Journal of Clinical Nutrition, 2001

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Health Benefits of Probiotics: A Review (2013, background): “As far as nutrition is concerned only the strains classi�ed as lactic acid bacteria are of signi�cance and among them the ones with the most important properties in an applied context are those belonging to the genera Lactococcus and Bi�dobacterium [10].”
Technological aspects related to the use of bifidobacteria in dairy products (2005, background): “longum), some other lactic acid bacteria (lactococci, leuconostocs, enterococci) and non-lactic acid bacteria (propionibacteria and yeasts) [29].”
De novo characterization of Lycoris sprengeri transcriptome using Illumina GA II (2011, neutral): “, 2001) and probiotics (Holzapfel et al., 2001; Kitazawa et al., 2001).”
Adhesion, autoaggregation and hydrophobicity of six Lactobacillus strains. (2014, background): “Their role in the prevention of food spoilage by acting as antagonists against other pathogens through the production of antimicrobials and bacteriocin are being increasingly studied as probiotics due to their health- promoting effects [2,3].”
Purification and Characterization of a Bacteriocin Produced by Lactobacillus lactis Isolated from Marine Environment (2010, background): “Lactic acid bacteria produce a variety of antibacterial compounds such as organic acids, diacetyl, hydrogen peroxide, reuterin and bacteriocin or bactericidal proteins during lactic fermentations (Holzapfel et al., 2001; Hirano et al., 2003).”