Probiotics and Fermented Foods

Beyond the Billion: Dose-Response Immunophenotyping and Machine Learning Classification of Live versus Heat-Inactivated Gram-Positive Probiotic Strains in Human Peripheral Blood Mononuclear Cells

This study challenges assumptions about probiotic efficacy by showing heat-treated strains can match live strains in immunological activity at higher doses, using flow cytometry and machine learning to classify probiotic strains.

Plantaricin JK from Lactiplantibacillus plantarum ZJ316 inhibits enterohemorrhagic Escherichia coli O104:H4 and alters fecal microbial communities in vitro

This study shows that plantaricin JK from Lactiplantibacillus plantarum inhibits EHEC O104:H4 and modulates gut microbiota in vitro, with engineered strains enhancing efficacy.

Characterization of Stress Tolerance and Probiotic Traits of Streptococcus salivarius Strains Isolated from Wildflower Honey

This study characterizes stress tolerance and probiotic traits of two Streptococcus salivarius strains isolated from wildflower honey, revealing strain-specific differences in their functional properties.

Metabolic reorganization shapes the dynamics of a water kefir microbial community

This study investigates how microbial interactions shape metabolic dynamics in water kefir fermentation, revealing a shift in collective metabolism around 20 h of fermentation.

Assessment of antimicrobial potential of cell-free supernatant from Lacticaseibacillus paracasei SRG isolated from the vaginal microbiota of healthy women against uropathogens

This study evaluates the antimicrobial potential of cell-free supernatant from Lacticaseibacillus paracasei SRG against uropathogens, showing concentration- and pH-dependent activity and resistance to heat and proteinase K treatment.