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World Journal of Microbiology & Biotechnology|June 10, 2022
Inulin addition improved probiotic survival in soy-based fermented beverageCarolina Iraporda, Irene A Rubel, Nicole Managó, et al.
International Journal of Food Microbiology|July 25, 2006
Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopyAlejandra Bosch, Marina A Golowczyc, Analía G Abraham, et al.
Applied Microbiology and Biotechnology|April 16, 2021
A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industryMaría Dolores Pendón, José V Madeira, David E Romanin, et al.
Probiotics and Antimicrobial Proteins|May 24, 2025
Lactic Acid Bacteria Strains Isolated from Jerusalem Artichoke (Helianthus tuberosus L.) Tubers as Potential Probiotic CandidatesCarolina Iraporda, Irene A Rubel, Ana A Bengoa, et al.
Food Microbiology|September 25, 2017
Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grainsAna A Bengoa, M Goretti Llamas, Carolina Iraporda, et al.
Journal of the Science of Food and Agriculture|March 22, 2014
Fermented whey as poultry feed additive to prevent fungal contaminationAlejandra Londero, María A León Peláez, Gabriela Diosma, et al.
The Journal of Dairy Research|August 24, 2017
Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogensCarolina Iraporda, Mário Abatemarco Júnior, Elisabeth Neumann, et al.
The Journal of Dairy Research|May 14, 2008
Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probioticMarina A Golowczyc, Maria J Gugliada, Axel Hollmann, et al.
Amino Acids|June 29, 2023
Biocidal and antibiofilm activities of arginine-based surfactants against Candida isolatesM Elisa Fait, Patricia D Grillo, Graciela L Garrote, et al.
Food Microbiology|September 10, 2013
Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grainsMaria Fernanda Hamet, Alejandra Londero, Micaela Medrano, et al.
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