Bacillus probiotics.
By S. Cutting. Food microbiology, 2011
737 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/eb7b717afc7589fcfa774853750d00e56194cc5d
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In Biotechnology
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Citations in the corpus
- Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks (2014, positive): “Lactis L. acidophilus, lactose fermenting yeast Fungus-Lactic Acid Fermentation Viili Finland Lactococcus lactis susp. lactis, Lactococcus lactis susp. biovar diacetylactis, Leuconostoc mesenteroides subsp. cremoris, Geotricum candidum Food Sci. Technol, Campinas, 34(2): 221-229, Apr.-June 2014 223 ”
- Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives (2017, background): “All appear to show no indications of adverse effects indicating the most occurrence of illness associated with Bacillus probiotic strains supplement of humans are result of either opportunistic infections or miss-diagnosis (reviewed in Cutting, 2011).”