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Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

artículo científico publicado en 2017

Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus

scientific article published on 01 June 2018

Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation

artículo científico publicado en 2022

Genetic mechanisms of variation in erythromycin resistance in Lactobacillus rhamnosus strains.

artículo científico publicado en 2012

Health-promoting properties exhibited by Lactobacillus helveticus strains

artículo científico publicado en 2015

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

artículo científico publicado en 2019

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

artículo científico publicado en 2020

Study on vitamin D₂ stability in dried mushrooms during drying and storage

scientific article published on 30 November 2015

The Impact of Drying of Wild-Growing Mushrooms on the Content and Antioxidant Capacity of Water- Soluble Polysaccharides

artículo científico publicado en 2019

The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

artículo científico publicado en 2016

κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus.

artículo científico publicado en 2017

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