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Frontiers in Microbiology|February 15, 2021
Role of Probiotics, Prebiotics, and Synbiotics in the Elderly: Insights Into Their ApplicationsElisa C Ale, Ana G Binetti
Food Microbiology|April 28, 2020
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?Elisa C Ale, María F Rojas, Jorge A Reinheimer, et al.
The Journal of Dairy Research|November 16, 2016
Exopolysaccharide from Lactobacillus fermentum Lf2 and its functional characterization as a yogurt additiveElisa C Ale, Marcos J Perezlindo, Patricia Burns, et al.
Microbiology Resource Announcements|December 12, 2018
Draft Genome Sequence of Lactobacillus fermentum Lf2, an Exopolysaccharide-Producing Strain Isolated from Argentine CheeseHugh M B Harris, Elisa C Ale, Jorge A Reinheimer, et al.
The Journal of Dairy Research|January 13, 2025
Comparison of the effects of two soy waste-based culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheeseM Victoria Beret, Carina V Bergamini, Paula Giménez, et al.
Carbohydrate Research|March 22, 2019
Isolation and characterization of a high molecular mass β-glucan from Lactobacillus fermentum Lf2 and evaluation of its immunomodulatory activityAna Vitlic, Sohaib Sadiq, Hafiz I Ahmed, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additiveElisa C Ale, Marcos J Perezlindo, Yanina Pavón, et al.
Carbohydrate Research|January 23, 2020
Structural characterisation of two medium molecular mass exopolysaccharides produced by the bacterium Lactobacillus fermentum Lf2Hafiz I Ahmed, Emma Ransom-Jones, Sohaib Sadiq, et al.
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