Probiotics and Fermented Foods
This cluster of papers focuses on the research and applications of probiotics and prebiotics, particularly in the context of gut health, immune modulation, and the role of lactic acid bacteria. It covers topics such as the effects of probiotics on atopic diseases, microbiota modulation, food preservation, and the use of probiotics in clinical trials.
Papers listed on taxonomy pages are the top few works per node from the OpenAlex snapshot. That list is not exhaustive and is not an endorsement. The topic map and the journal registry remain separate: there is still no authoritative topic-to-venue or topic-to-organization edge. Search is a lexical lookup, not a claim that a venue publishes a topic.
Most cited
- The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
- UNIDENTIFIED CURVED BACILLI IN THE STOMACH OF PATIENTS WITH GASTRITIS AND PEPTIC ULCERATION
- Probiotics in man and animals
- Peptidoglycan types of bacterial cell walls and their taxonomic implications
- A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
- Bacteriocins of gram-positive bacteria
Most recent
- SENSORY, PHYSICAL, AND FUNCTIONAL PROPERTIES OF PART SKIM, PASTA FILATA MOZZARELLA MADE WITH OR WITHOUT LACTOBACILLUS CASEI ADJUNCT CULTURE
- Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches—A Scoping Review
- Role of Probiotics in Colitis Management: Mechanisms and Therapeutic Potential from Animal Studies
- Preventive Effects of Fermented Yak Milk-Derived Lacticaseibacillus paracasei CD12-1 Against DSS-Induced Colitis in Mice
- Lactococcus Lactis Subsp. Lactis CAB701 Reduces Body fat mass in Adults with Overweight or Obesity: A Randomized, Double-Blind, Placebo-Controlled Trial
- Matrix–Metabolite Interactions in Foods: Implications for Stability, Bioactivity, and Functional Claims