{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T05:08:30Z","timestamp":1789189710682,"version":"build-2803163510"},"reference-count":101,"publisher":"Springer Science and Business Media LLC","license":[{"start":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T00:00:00Z","timestamp":1789171200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T00:00:00Z","timestamp":1789171200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"DOI":"10.13039\/501100007374","name":"Universidade Federal De Minas Gerais","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100007374","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Probiotics &amp; Antimicro. Prot."],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The prospecting of lactic acid bacteria (LAB) from natural niches represents a strategy in the development of functional foods. Fruits are promising sources of LAB adapted to acidic environments. This study evaluated the probiotic and biotechnological potential of LAB isolated from native fruits of the Minas Gerais biomes. Thirteen strains were isolated from pequi (\n                    <jats:italic>Caryocar brasiliense<\/jats:italic>\n                    ) and tree tomato (\n                    <jats:italic>Solanum betaceum<\/jats:italic>\n                    ), identified as\n                    <jats:italic>Leuconostoc mesenteroides<\/jats:italic>\n                    (MQ389, MQ395, MQ396, MQ397, MQ398, and MQ402),\n                    <jats:italic>Weissella cibaria<\/jats:italic>\n                    (MQ391 and MQ404),\n                    <jats:italic>Pediococcus pentosaceus<\/jats:italic>\n                    (MQ392 and MQ390),\n                    <jats:italic>Enterococcus faecalis<\/jats:italic>\n                    (MQ403),\n                    <jats:italic>Lacticaseibacillus paracasei<\/jats:italic>\n                    (MQ393), and\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    (MQ394). Nine LAB showed \u03b3-hemolysis. When evaluating susceptibility to antimicrobials, all strains were susceptible to chloramphenicol. MQ391 was susceptible to all nine tested antimicrobials. MQ393 showed autoaggregation of 26.37% at 37\u00a0\u00b0C and coaggregation greater than 81% with\n                    <jats:italic>E. coli<\/jats:italic>\n                    . Hydrophobicity results did not exceed 7.49% (MQ390). Seven LAB maintained counts above 8.0 log CFU\/mL after simulated gastrointestinal conditions. Only MQ402 exhibited moderate antagonistic activity against\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    . The tested LAB demonstrated technological potential through the production of exopolysaccharides and \u03b2-galactosidase, proteolytic activity, and absence of gelatinase. The evaluated strains showed promising functional characteristics, with ACE-I inhibitory activity observed above 80% across the strains and BSH activity qualitatively detected in seven of the nine strains (77.78%). Indigenous LAB from fruits of the Minas Gerais biome show promising properties for application in fermented foods.\n                  <\/jats:p>","DOI":"10.1007\/s12602-026-11212-6","type":"journal-article","created":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T04:56:09Z","timestamp":1789188969000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Indigenous Fruit-Derived Lactic Acid Bacteria with Probiotic Potential and Angiotensin-Converting Enzyme I Inhibitory Activity"],"prefix":"10.1007","author":[{"given":"Ana Carolina Nascimento Cidrini","family":"Golo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tha\u00eds Emanuelle Silva","family":"Santos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fernanda Teixeira","family":"Santos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lara Beatriz Oliveira","family":"Mateus","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabella Maciel","family":"Costa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Taynan Jonatha Neves","family":"Costa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vinicius Tadeu","family":"da Veiga Correia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erika Ramos","family":"Alvarenga","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luciano Soares","family":"de Lima","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Henrique C\u00e9sar Pereira","family":"Figueiredo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elisabeth","family":"Neumann","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6176-2426","authenticated-orcid":false,"given":"Bruna Maria Salotti","family":"de Souza","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,12]]},"reference":[{"key":"11212_CR1","doi-asserted-by":"publisher","first-page":"1283","DOI":"10.3390\/foods11091283","volume":"11","author":"A Zapa\u015bnik","year":"2022","unstructured":"Zapa\u015bnik A, Soko\u0142owska B, Bry\u0142a M (2022) Role of lactic acid bacteria in food preservation and safety. Foods 11:1283. https:\/\/doi.org\/10.3390\/foods11091283","journal-title":"Foods"},{"key":"11212_CR2","doi-asserted-by":"publisher","first-page":"1019","DOI":"10.3390\/fermentation9121019","volume":"9","author":"B Sionek","year":"2023","unstructured":"Sionek B, Szyd\u0142owska A, K\u00fc\u00e7\u00fckg\u00f6z K, Ko\u0142o\u017cyn-Krajewska D (2023) Traditional and new microorganisms in lactic acid fermentation of food. Fermentation 9:1019. https:\/\/doi.org\/10.3390\/fermentation9121019","journal-title":"Fermentation"},{"key":"11212_CR3","doi-asserted-by":"publisher","first-page":"287","DOI":"10.1007\/s11274-025-04499-0","volume":"41","author":"V Stabnikov","year":"2025","unstructured":"Stabnikov V, Kovshar I, Stabnikova O (2025) Recent advances in the study of the properties and applications of lactic acid bacteria. World J Microbiol Biotechnol 41:287. https:\/\/doi.org\/10.1007\/s11274-025-04499-0","journal-title":"World J Microbiol Biotechnol"},{"key":"11212_CR4","unstructured":"FAO\/WHO \u2013 Food and Agriculture Organization\/World Health Organization (2002) Guidelines for the evaluation of probiotics in food: report of a joint FAO\/WHO working group on drafting guidelines for the evaluation of probiotics in foods. FAO, Canada. Dispon\u00edvel em: https:\/\/isappscience.org\/wpcontent\/uploads\/2019\/04\/probiotic_guidelines.pdf.\u00a0Acesso em 19 Abr 2026"},{"issue":"8","key":"11212_CR5","doi-asserted-by":"publisher","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","volume":"11","author":"C Hill","year":"2014","unstructured":"Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME (2014) The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol 11(8):506\u2013514. https:\/\/doi.org\/10.1038\/nrgastro.2014.66","journal-title":"Nat Rev Gastroenterol Hepatol"},{"key":"11212_CR6","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/87559129.2024.2366845","volume":"40","author":"JP Barbosa","year":"2024","unstructured":"Barbosa JP, Martins D, Paula B, Souza PA (2024) Polyamines and their precursor, putrescine, produced by lactic acid bacteria isolated from fermented foods and their concept as metabiotics. Food Rev Int 40:1\u201318. https:\/\/doi.org\/10.1080\/87559129.2024.2366845","journal-title":"Food Rev Int"},{"key":"11212_CR7","doi-asserted-by":"publisher","first-page":"1091","DOI":"10.3389\/fmicb.2019.01091","volume":"10","author":"LG De Ruiz Rodr\u00edguez","year":"2019","unstructured":"Ruiz Rodr\u00edguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F (2019) Diversity and functional properties of lactic acid bacteria isolated from wild fruits and flowers present in Northern Argentina. Front Microbiol 10:1091. https:\/\/doi.org\/10.3389\/fmicb.2019.01091","journal-title":"Front Microbiol"},{"key":"11212_CR8","doi-asserted-by":"publisher","unstructured":"Barbosa JP, Martins EMF, Lima MS, Souza PA (2025) Probiotic potential and functional evaluation of Pediococcus acidilactici and Lactiplantibacillus plantarum from Cerrado fruit by-products in mangaba-fermented beverage. Food Biosci 72. https:\/\/doi.org\/10.1016\/j.fbio.2025.107497","DOI":"10.1016\/j.fbio.2025.107497"},{"key":"11212_CR9","doi-asserted-by":"publisher","first-page":"101739","DOI":"10.1016\/j.fbio.2022.101739","volume":"48","author":"DPA Trindade","year":"2022","unstructured":"Trindade DPA, Barbosa JP, Martins EMF, Tette PAS (2022) Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential. Food Biosci 48:101739. https:\/\/doi.org\/10.1016\/j.fbio.2022.101739","journal-title":"Food Biosci"},{"key":"11212_CR10","doi-asserted-by":"publisher","first-page":"233","DOI":"10.1016\/j.isprsjprs.2023.12.013","volume":"208","author":"N Chen","year":"2024","unstructured":"Chen N, Tsendbazar NE, Suarez DR, Silva-Junior CHL, Verbesselt J, Herold M (2024) Revealing the spatial variation in biomass uptake rates of Brazil\u2019s secondary forests. ISPRS J Photogramm Remote Sens 208:233\u2013244. https:\/\/doi.org\/10.1016\/j.isprsjprs.2023.12.013","journal-title":"ISPRS J Photogramm Remote Sens"},{"key":"11212_CR11","doi-asserted-by":"publisher","first-page":"209","DOI":"10.1007\/s12010-007-0024-5","volume":"142","author":"JW Von Mollendorff","year":"2007","unstructured":"Von Mollendorff JW, Todorov SD, Dicks LMT (2007) Factors affecting the adsorption of bacteriocins to Lactobacillus sakei and Enterococcus sp. Appl Biochem Biotechnol 142:209\u2013220. https:\/\/doi.org\/10.1007\/s12010-007-0024-5","journal-title":"Appl Biochem Biotechnol"},{"key":"11212_CR12","doi-asserted-by":"publisher","first-page":"27","DOI":"10.21161\/MJM.51213","volume":"1","author":"K Mourad","year":"2006","unstructured":"Mourad K, Nour-Eddine K (2006) In vitro preselection criteria for probiotic Lactobacillus plantarum strains of fermented olives origin. Int J Probiotics Prebiotics 1:27\u201332. https:\/\/doi.org\/10.21161\/MJM.51213","journal-title":"Int J Probiotics Prebiotics"},{"key":"11212_CR13","doi-asserted-by":"publisher","first-page":"1636","DOI":"10.4315\/0362-028X-61.12.1636","volume":"61","author":"WP Charteris","year":"1998","unstructured":"Charteris WP, Kelly PM, Morelli L, Collins JK (1998) Antibiotic susceptibility of potentially probiotic Lactobacillus species. J Food Prot 61:1636\u20131643. https:\/\/doi.org\/10.4315\/0362-028X-61.12.1636","journal-title":"J Food Prot"},{"key":"11212_CR14","doi-asserted-by":"publisher","unstructured":"EFSA - European Food Safety Authority (2012) Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance. EFSA J 10:2740. https:\/\/doi.org\/10.2903\/j.efsa.2012.2740","DOI":"10.2903\/j.efsa.2012.2740"},{"key":"11212_CR15","doi-asserted-by":"publisher","first-page":"104762","DOI":"10.1016\/j.fm.2025.104762","volume":"130","author":"JFM De Silva","year":"2025","unstructured":"Silva JFM, Alonso BV, Almeida PAA, Barbosa IV, De Paula OAB, Barbosa LR, Bruno LM, Menezes LDM, Silva MR, Costa GM, Rodarte MP, Ribeiro JB (2025) Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in artisanal cheese. Food Microbiol 130:104762. https:\/\/doi.org\/10.1016\/j.fm.2025.104762","journal-title":"Food Microbiol"},{"key":"11212_CR16","doi-asserted-by":"publisher","first-page":"971","DOI":"10.1111\/j.1365-2672.2011.04950.x","volume":"110","author":"SD Todorov","year":"2011","unstructured":"Todorov SD, Furtado DN, Saad SMI, Tome E, Franco BD (2011) Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon. J Appl Microbiol 110:971\u2013986. https:\/\/doi.org\/10.1111\/j.1365-2672.2011.04950.x","journal-title":"J Appl Microbiol"},{"key":"11212_CR17","doi-asserted-by":"publisher","first-page":"722","DOI":"10.1128\/br.40.3.722-756.1976","volume":"40","author":"JR Tagg","year":"1976","unstructured":"Tagg JR, Dajani AS, Wannamaker LW (1976) Bacteriocins of Gram-positive bacteria. Bacteriol Rev 40:722\u2013756. https:\/\/doi.org\/10.1128\/br.40.3.722-756.1976","journal-title":"Bacteriol Rev"},{"key":"11212_CR18","doi-asserted-by":"publisher","first-page":"661","DOI":"10.1007\/BF03175572","volume":"58","author":"SD Todorov","year":"2008","unstructured":"Todorov SD, Dicks LMT (2008) Evaluation of lactic acid bacteria from kefir, molasses and olive brine as possible probiotics based on physiological properties. Ann Microbiol 58:661\u2013670. https:\/\/doi.org\/10.1007\/BF03175572","journal-title":"Ann Microbiol"},{"key":"11212_CR19","doi-asserted-by":"publisher","first-page":"135","DOI":"10.1016\/j.foodres.2012.10.004","volume":"50","author":"J Bautista-Gallego","year":"2013","unstructured":"Bautista-Gallego J, Arroyo-L\u00f3pez FN, Rantsiou K, Jim\u00e9nez-D\u00edaz R, Garrido-Fern\u00e1ndez A, Cocolin L (2013) Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int 50:135\u2013142. https:\/\/doi.org\/10.1016\/j.foodres.2012.10.004","journal-title":"Food Res Int"},{"key":"11212_CR20","doi-asserted-by":"publisher","first-page":"390","DOI":"10.1016\/j.lwt.2016.05.010","volume":"72","author":"IM Paiva","year":"2016","unstructured":"Paiva IM, Steinberg RS, Lula IS, Souza-Fagundes EM, Mendes TO, Bell MJV, Nicoli JR, Nunes AC, Neumann E (2016) Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications. LWT 72:390\u2013398. https:\/\/doi.org\/10.1016\/j.lwt.2016.05.010","journal-title":"LWT"},{"key":"11212_CR21","first-page":"34","volume":"4","author":"SRM Oliveira","year":"2020","unstructured":"Oliveira SRM, Costa K, Uetanabaro APT, Neumann E, Lara LJC, Souza MR, Nicoli JR (2020) In vitro selection and in vivo trial of Lactobacillus strains for use as a potential probiotics for laying hens. Int J Vet Sci Technol 4:34\u201342","journal-title":"Int J Vet Sci Technol"},{"key":"11212_CR22","doi-asserted-by":"publisher","first-page":"615958","DOI":"10.1155\/2014\/615958","volume":"2014","author":"SC Deorukhkar","year":"2014","unstructured":"Deorukhkar SC, Saini S, Mathew S (2014) Non-albicans Candida infection: an emerging threat. Interdiscip Perspect Infect Dis 2014:615958. https:\/\/doi.org\/10.1155\/2014\/615958","journal-title":"Interdiscip Perspect Infect Dis"},{"key":"11212_CR23","doi-asserted-by":"publisher","first-page":"56","DOI":"10.1016\/j.jff.2019.04.046","volume":"58","author":"AM Gut","year":"2019","unstructured":"Gut AM, Vasiljevic T, Yeager T, Donkor ON (2019) Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties. J Funct Foods 58:56\u201366. https:\/\/doi.org\/10.1016\/j.jff.2019.04.046","journal-title":"J Funct Foods"},{"key":"11212_CR24","doi-asserted-by":"publisher","first-page":"22","DOI":"10.3390\/MOLECULES25225405","volume":"25","author":"JL D\u00edaz-G\u00f3mez","year":"2020","unstructured":"D\u00edaz-G\u00f3mez JL, Neundorf I, L\u00f3pez-Castillo LM, Castorena-Torres F, Serna- Sald\u00edvar SO, Garc\u00eda-Lara S (2020) In silico analysis and in vitro characterization of the bioactive profile of three novel peptides identified from 19 kDa \u03b1-Zein sequences of maize. Molecules 25:22. https:\/\/doi.org\/10.3390\/MOLECULES25225405","journal-title":"Molecules"},{"key":"11212_CR25","doi-asserted-by":"publisher","first-page":"162","DOI":"10.1007\/s12602-012-9101-3","volume":"4","author":"R Kumar","year":"2012","unstructured":"Kumar R, Grover S, Batish VK (2012) Bile salt hydrolase (BSH) activity screening of lactobacilli: in vitro selection of indigenous Lactobacillus strains with potential bile salt hydrolysing and cholesterol-lowering ability. Probiotics Antimicrob Proteins 4:162\u2013172. https:\/\/doi.org\/10.1007\/s12602-012-9101-3","journal-title":"Probiotics Antimicrob Proteins"},{"key":"11212_CR26","doi-asserted-by":"publisher","first-page":"690752","DOI":"10.1155\/2014\/690752","volume":"2014","author":"CC Tsai","year":"2014","unstructured":"Tsai CC, Lin PP, Hsieh YM, Zhang Z, Wu HC, Huang CC (2014) Cholesterol-lowering potentials of lactic acid bacteria based on bile-salt hydrolase activity and effect of potent strains on cholesterol metabolism in vitro and in vivo. Sci World J 2014:690752. https:\/\/doi.org\/10.1155\/2014\/690752","journal-title":"Sci World J"},{"key":"11212_CR27","unstructured":"R Core Team. (2024) R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. https:\/\/www.R-project.org\/"},{"key":"11212_CR28","doi-asserted-by":"publisher","unstructured":"Wickham H, Averick M, Bryan J, Chang W, McGowan LD, Fran\u00e7ois R, Grolemund G, Hayes A, Henry L, Hester J, Kuhn M, Pedersen TL, Miller E, Bache SM, M\u00fcller K, Ooms J, Robinson D, Seidel DP, Spinu V, Takahashi K, Vaughan D, Wilke C, Woo K, Yutani H (2019) Welcome to the tidyverse. J Open Source Softw 4. https:\/\/doi.org\/10.21105\/joss.01686","DOI":"10.21105\/joss.01686"},{"key":"11212_CR29","unstructured":"Kassambara A, Mundt F (2020). Factoextra: extract and visualize the results of multivariate data analyses. R package version 1.0.7. https:\/\/CRAN.R-project.org\/package-factoextra"},{"key":"11212_CR30","doi-asserted-by":"crossref","unstructured":"Vu VQ, Friendly M (2024) Ggbiplot: a grammar of graphics implementation of biplots. R package version 0.6.2. https:\/\/CRAN.R-project.org\/package-ggbiplot","DOI":"10.32614\/CRAN.package.ggbiplot"},{"key":"11212_CR31","doi-asserted-by":"publisher","first-page":"35","DOI":"10.4274\/jpr.83007","volume":"4","author":"A Karbuz","year":"2017","unstructured":"Karbuz A, Kocabas BA, Yalman A, Kuloglu Z, Aysev AD, \u00c7ift\u00e7i W, Ince E (2017) Catheter related Leuconostoc mesenteroides bacteremia: a rare case and review of the literature. J Pediatr Res 4:35\u201338. https:\/\/doi.org\/10.4274\/jpr.83007","journal-title":"J Pediatr Res"},{"key":"11212_CR32","doi-asserted-by":"publisher","unstructured":"Ridder MJ, Daly SM, Hall PR, Bose JL (2021) Quantitative hemolysis assays. In: Rice KC (ed) Staphylococcus aureus. Methods Mol Biol, p 2341. Humana. https:\/\/doi.org\/10.1007\/978-1-0716-1550-8_4","DOI":"10.1007\/978-1-0716-1550-8_4"},{"key":"11212_CR33","doi-asserted-by":"publisher","unstructured":"Lai YH, Kao CC, Wong MY, Huang TY, Lin YH, Chen CW, Huang YK (2026) Hemolytic activity and antibiotic resistance profiles of Staphylococcus aureus isolates from clinical patients. Microbiol Spectr 14. https:\/\/doi.org\/10.1128\/spectrum.02074-25","DOI":"10.1128\/spectrum.02074-25"},{"key":"11212_CR34","doi-asserted-by":"publisher","unstructured":"McDevitt E, Khan F, Scasny A, Thompson CD, Eichenbaum Z, McDaniel LS, Vidal JE (2020) Hydrogen peroxide production by Streptococcus pneumoniae results in alpha-hemolysis by oxidation of oxy-hemoglobin to met-hemoglobin. Host-Microbe Biology 5. https:\/\/doi.org\/10.1128\/mSphere.01117-20","DOI":"10.1128\/mSphere.01117-20"},{"key":"11212_CR35","doi-asserted-by":"publisher","unstructured":"Paolo MD, Vuoso V, Lamas A, Ambrosio RL, Franco CM, Anastasio A, Marrone R (2026) In vitro evaluation of antimicrobial activity of lactic acid bacteria (LAB) isolated from Buffalo milk against most common pathogenic and spoilage food bacteria. Int Dairy J 181. https:\/\/doi.org\/10.1016\/j.idairyj.2026.106720","DOI":"10.1016\/j.idairyj.2026.106720"},{"key":"11212_CR36","doi-asserted-by":"publisher","first-page":"3904","DOI":"10.3390\/foods11233904","volume":"11","author":"B Saboori","year":"2022","unstructured":"Saboori B, Shahidi F, Hedayati S, Javadmanesh A (2022) Investigating the probiotic properties and antimicrobial activity of lactic acid bacteria isolated from an Iranian fermented dairy product, Kashk. Foods 11:3904. https:\/\/doi.org\/10.3390\/foods11233904","journal-title":"Foods"},{"key":"11212_CR37","doi-asserted-by":"publisher","first-page":"519","DOI":"10.1016\/j.femsre.2004.04.001","volume":"28","author":"S Schwarz","year":"2004","unstructured":"Schwarz S, Kehrenberg C, Doublet B, Cloeckaert A (2004) Bases moleculares da resist\u00eancia bacteriana ao cloranfenicol e ao florfenicol. FEMS Microbiol Rev 28:519\u2013542. https:\/\/doi.org\/10.1016\/j.femsre.2004.04.001","journal-title":"FEMS Microbiol Rev"},{"key":"11212_CR38","doi-asserted-by":"publisher","first-page":"424","DOI":"10.1007\/s11694-024-02979-9","volume":"19","author":"IM Costa","year":"2025","unstructured":"Costa IM, Miranda TBA, Magalh\u00e3es LMM, Faf\u00e1 SM, Costa TJN, Magalh\u00e3es MB, Valente GLC, Gomes JEG, Assis DCS, Vidal AMC, Alvarenga VO, Souza MR, Salotti-Souza BM (2025) Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms. Food Meas 19:424\u2013438. https:\/\/doi.org\/10.1007\/s11694-024-02979-9","journal-title":"Food Meas"},{"key":"11212_CR39","doi-asserted-by":"publisher","first-page":"103999","DOI":"10.1016\/j.fm.2022.103999","volume":"104","author":"L Nunziata","year":"2022","unstructured":"Nunziata L, Brasca M, Morandi S, Silvetti T (2022) Antibiotic resistance in wild and commercial non-enterococcal lactic acid bacteria and Bifidobacteria strains of dairy origin: an update. Food Microbiol 104:103999. https:\/\/doi.org\/10.1016\/j.fm.2022.103999","journal-title":"Food Microbiol"},{"key":"11212_CR40","doi-asserted-by":"publisher","first-page":"142","DOI":"10.1186\/s12866-023-02883-0","volume":"23","author":"RT Duche","year":"2023","unstructured":"Duche RT, Singh A, Wandhare AG, Sangwan V, Sihag MK, Nwagu TNT, Panwar H, Ezeogu LI (2023) Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria. BMC Microbiol 23:142. https:\/\/doi.org\/10.1186\/s12866-023-02883-0","journal-title":"BMC Microbiol"},{"key":"11212_CR41","doi-asserted-by":"publisher","first-page":"559","DOI":"10.1016\/j.fm.2006.11.001","volume":"24","author":"MS Ammor","year":"2007","unstructured":"Ammor MS, Fl\u00f3rez AB, Mayo B (2007) Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria. Food Microbiol 24:559\u2013570. https:\/\/doi.org\/10.1016\/j.fm.2006.11.001","journal-title":"Food Microbiol"},{"key":"11212_CR42","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1042\/EBC20160063","volume":"61","author":"M Arzanlou","year":"2017","unstructured":"Arzanlou M, Chai WC, Venter H (2017) Intrinsic, adaptive and acquired antimicrobial resistance in Gram-negative bacteria. Essays Biochem 61:49\u201359. https:\/\/doi.org\/10.1042\/EBC20160063","journal-title":"Essays Biochem"},{"key":"11212_CR43","doi-asserted-by":"publisher","first-page":"1310","DOI":"10.3390\/pathogens10101310","volume":"10","author":"G Mancuso","year":"2021","unstructured":"Mancuso G, Midiri A, Gerace E, Biondo C (2021) Bacterial antibiotic resistance: the most critical pathogens. Pathogens 10:1310. https:\/\/doi.org\/10.3390\/pathogens10101310","journal-title":"Pathogens"},{"issue":"3","key":"11212_CR44","doi-asserted-by":"publisher","first-page":"1","DOI":"10.15586\/ijfs.v37i3.3027","volume":"37","author":"E Tasdelen","year":"2025","unstructured":"Tasdelen E, Arslan S (2025) Identification of lactic acid bacteria in bee bread and bee pollen samples collected from different regions of Turkiye and comparison of their probiotic properties. Ital J Food Sci 37(3):1\u201316. https:\/\/doi.org\/10.15586\/ijfs.v37i3.3027","journal-title":"Ital J Food Sci"},{"key":"11212_CR45","doi-asserted-by":"publisher","first-page":"375","DOI":"10.3390\/antibiotics14040375","volume":"14","author":"I Floris","year":"2025","unstructured":"Floris I, Battistini R, Tramuta C, Garcia-Vozmediano A, Musolino N, Scardino G, Masotti C, Brusa B, Orusa R, Serracca L, Razzuoli E, Martucci F, Bianchi DM (2025) Antibiotic resistance in lactic acid bacteria from dairy products in Northern Italy. Antibiotics 14:375. https:\/\/doi.org\/10.3390\/antibiotics14040375","journal-title":"Antibiotics"},{"key":"11212_CR46","doi-asserted-by":"publisher","first-page":"732","DOI":"10.3390\/life15050732","volume":"15","author":"M Dec","year":"2025","unstructured":"Dec M, Herman-Ostrzy\u017cek K, Zomer A, Urban-Chmiel R (2025) Susceptibility of Lactobacillaceae strains to aminoglycoside antibiotics in the light of EFSA guidelines. Life 15:732. https:\/\/doi.org\/10.3390\/life15050732","journal-title":"Life"},{"key":"11212_CR47","doi-asserted-by":"publisher","first-page":"1522114","DOI":"10.3389\/fcimb.2025.1522114","volume":"15","author":"N Caglayan","year":"2025","unstructured":"Caglayan N, Sancak B, Kanlidere Z, Kocagoz T (2025) Discovery of amino acid substitutions in penicillin-binding proteins associated with adaptation to D-Ala-D-Lac in vancomycin-resistant Enterococcus faecalis. Front Cell Infect Microbiol 15:1522114. https:\/\/doi.org\/10.3389\/fcimb.2025.1522114","journal-title":"Front Cell Infect Microbiol"},{"key":"11212_CR48","doi-asserted-by":"publisher","first-page":"14","DOI":"10.1016\/j.bsheal.2023.01.001","volume":"5","author":"Y Zhang","year":"2023","unstructured":"Zhang Y, Zhang N, Wang M, Luo M, Peng Y, Lia Z, Xu J, Ou M, Kan B, Li X, Lu X (2023) The prevalence and distribution of aminoglycoside resistance genes. Biosaf Health 5:14\u201320. https:\/\/doi.org\/10.1016\/j.bsheal.2023.01.001","journal-title":"Biosaf Health"},{"key":"11212_CR49","doi-asserted-by":"publisher","first-page":"654","DOI":"10.1002\/pro.3819","volume":"29","author":"PJ Stogios","year":"2020","unstructured":"Stogios PJ, Savchenko A (2020) Molecular mechanisms of vancomycin resistance. Protein Sci 29:654\u2013669. https:\/\/doi.org\/10.1002\/pro.3819","journal-title":"Protein Sci"},{"key":"11212_CR50","doi-asserted-by":"publisher","first-page":"8945","DOI":"10.3390\/molecules27248945","volume":"27","author":"A Leska","year":"2022","unstructured":"Leska A, Nowak A, Czarnecka-Chrebelska KH (2022) Adhesion and anti-adhesion abilities of potentially probiotic lactic acid bacteria and biofilm eradication of honeybee (Apis mellifera L.) pathogens. Molecules 27:8945. https:\/\/doi.org\/10.3390\/molecules27248945","journal-title":"Molecules"},{"key":"11212_CR51","doi-asserted-by":"publisher","unstructured":"Hsu SA, Chou JY (2021) Yeasts in fermented food and kefir: in vitro characterization of probiotic traits. J Anim Plant Sci 31(2). https:\/\/doi.org\/10.36899\/JAPS.2021.2.0245","DOI":"10.36899\/JAPS.2021.2.0245"},{"key":"11212_CR52","doi-asserted-by":"publisher","first-page":"2515","DOI":"10.3390\/microorganisms10122515","volume":"10","author":"P Wang","year":"2022","unstructured":"Wang P, Chen S, Liao C, Jia Y, Li J, Shang K, Chen J, Cao P, Li W, Li Y, Yu Z, Ding K (2022) Probiotic properties of chicken-derived highly adherent lactic acid bacteria and inhibition of enteropathogenic bacteria in Caco-2 cells. Microorganisms 10:2515. https:\/\/doi.org\/10.3390\/microorganisms10122515","journal-title":"Microorganisms"},{"key":"11212_CR53","doi-asserted-by":"publisher","first-page":"100130","DOI":"10.1016\/j.microb.2024.100130","volume":"4","author":"B Wang","year":"2024","unstructured":"Wang B, Rutherford-Markwick K, Liu N, Zhang XX, Mutukumira AN (2024) Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro. Microbe 4:100130. https:\/\/doi.org\/10.1016\/j.microb.2024.100130","journal-title":"Microbe"},{"issue":"3","key":"11212_CR54","doi-asserted-by":"publisher","first-page":"29","DOI":"10.22034\/fr.2024.61987.1934","volume":"34","author":"B Alizadeh Behbahani","year":"2024","unstructured":"Alizadeh Behbahani B, Hojjati M, Goodarzi Shamsabadi B (2024) Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial, and safety properties. Iran Food Res J 34(3):29\u201352. https:\/\/doi.org\/10.22034\/fr.2024.61987.1934","journal-title":"Iran Food Res J"},{"key":"11212_CR55","doi-asserted-by":"publisher","first-page":"16601","DOI":"10.1038\/s41598-023-43752-0","volume":"13","author":"FIA Tawab","year":"2023","unstructured":"Tawab FIA, Elkadar MHA, Sultan AM, Hamed EO, El-Zayat AS, Ahmed MN (2023) Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food. Sci Rep 13:16601. https:\/\/doi.org\/10.1038\/s41598-023-43752-0","journal-title":"Sci Rep"},{"key":"11212_CR56","doi-asserted-by":"publisher","first-page":"13","DOI":"10.1002\/fsn3.71031","volume":"23","author":"A Zarei","year":"2025","unstructured":"Zarei A, Gholami A, Kanannejad Z, Berenjian A, Nabavizadeh SH, Mohkam M (2025) Characterization and in vitro probiotic assessment of Alkalihalobacillus wakoensis as new potent probiotic candidate. Food Sci Nutr 23:13. https:\/\/doi.org\/10.1002\/fsn3.71031","journal-title":"Food Sci Nutr"},{"key":"11212_CR57","doi-asserted-by":"publisher","first-page":"44","DOI":"10.1016\/j.foodres.2014.01.010","volume":"57","author":"T Garc\u00eda-Cayuela","year":"2014","unstructured":"Garc\u00eda-Cayuela T, Kprany AM, Bustos I, Cadi\u00f1anos LPG, Requena T, Pel\u00e1ez C, Mart\u00ednez-Cuesta MC (2014) Adhesion abilities of dairy Lactobacillus plantarum strains showing an aggregation phenotype. Food Res Int 57:44\u201350. https:\/\/doi.org\/10.1016\/j.foodres.2014.01.010","journal-title":"Food Res Int"},{"key":"11212_CR58","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s13213-025-01817-7","volume":"75","author":"P Ponpichai","year":"2025","unstructured":"Ponpichai P, Maitip J, Lertworapreecha M, Chanasit W (2025) Probiotic lactic acid bacteria from stingless bee products: isolation, characterization, and enhanced viability using prebiotic-fortified microencapsulation. Ann Microbiol 75:1\u201321. https:\/\/doi.org\/10.1186\/s13213-025-01817-7","journal-title":"Ann Microbiol"},{"key":"11212_CR59","doi-asserted-by":"publisher","first-page":"1260","DOI":"10.3390\/pathogens11111260","volume":"11","author":"M Karbowiak","year":"2022","unstructured":"Karbowiak M, Ga\u0142ek M, Szyd\u0142owska A, Zieli\u0144ska D (2022) The influence of the degree of thermal inactivation of probiotic lactic acid bacteria and their postbiotics on aggregation and adhesion inhibition of selected pathogens. Pathogens 11:1260. https:\/\/doi.org\/10.3390\/pathogens11111260","journal-title":"Pathogens"},{"key":"11212_CR60","doi-asserted-by":"publisher","first-page":"105007","DOI":"10.1016\/j.fbio.2024.105007","volume":"62","author":"S Wang","year":"2024","unstructured":"Wang S, Li L, Yu L, Tian F, Zhao J, Zhai Q, Chen W (2024) Natural aggregation of Lactobacillus: mechanisms and influencing factors. Food Biosci 62:105007. https:\/\/doi.org\/10.1016\/j.fbio.2024.105007","journal-title":"Food Biosci"},{"key":"11212_CR61","doi-asserted-by":"publisher","first-page":"258","DOI":"10.1016\/j.foodres.2019.04.067","volume":"123","author":"L Merino","year":"2019","unstructured":"Merino L, Trejo FM, Antoni GD, Golowczyc C (2019) Lactobacillus strains inhibit biofilm formation of Salmonella sp isolates from poultry. Food Res Int 123:258\u2013265. https:\/\/doi.org\/10.1016\/j.foodres.2019.04.067","journal-title":"Food Res Int"},{"key":"11212_CR62","doi-asserted-by":"publisher","first-page":"107603","DOI":"10.1016\/j.micpath.2025.107603","volume":"204","author":"TA Jhuma","year":"2025","unstructured":"Jhuma TA, Dey SS, Sarkar R, Siddique S, Moniruzzaman M, Chowdhury A (2025) Biofilm inhibition and antagonism of Klebsiella pneumoniae by probiotic lactic acid bacteria isolated from raw cow milk. Microb Pathog 204:107603. https:\/\/doi.org\/10.1016\/j.micpath.2025.107603","journal-title":"Microb Pathog"},{"issue":"1","key":"11212_CR63","doi-asserted-by":"publisher","first-page":"133","DOI":"10.52547\/nsft.16.1.133","volume":"16","author":"B Alizadeh Behbahani","year":"2021","unstructured":"Alizadeh Behbahani B, Noshad M (2021) Isolation and identification of Lactobacillus strains from Behbahan local cheeses and investigation of technological and antimicrobial properties of these strains against food pathogens. Iran J Nutr Sci Food Technol 16(1):133\u2013142. https:\/\/doi.org\/10.52547\/nsft.16.1.133","journal-title":"Iran J Nutr Sci Food Technol"},{"key":"11212_CR64","doi-asserted-by":"publisher","first-page":"102275","DOI":"10.1016\/j.fbio.2022.102275","volume":"51","author":"W Mkadem","year":"2023","unstructured":"Mkadem W, Belguith K, Oussaief O, Elhatmi H, Indio V, Savini F, Cesare A, Boudhrioua N (2023) Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogenes and Staphylococcus aureus. Food Biosci 51:102275. https:\/\/doi.org\/10.1016\/j.fbio.2022.102275","journal-title":"Food Biosci"},{"key":"11212_CR65","doi-asserted-by":"publisher","first-page":"491","DOI":"10.14202\/vetworld.2023.491-499","volume":"16","author":"HK Ibraheim","year":"2023","unstructured":"Ibraheim HK, Madhi KS, Baquer GK, Gharban HA (2023) Effectiveness of raw bacteriocin produced from lactic acid bacteria on biofilm of methicillin-resistant Staphylococcus aureus. Vet World 16:491\u2013499. https:\/\/doi.org\/10.14202\/vetworld.2023.491-499","journal-title":"Vet World"},{"key":"11212_CR66","doi-asserted-by":"publisher","first-page":"1108","DOI":"10.3390\/ijerph18031108","volume":"18","author":"L Stasiak-R\u00f3\u017ca\u0144ska","year":"2021","unstructured":"Stasiak-R\u00f3\u017ca\u0144ska L, Berthold-Pluta A, Pluta AS, Dasiewicz K, Garbowska M (2021) Effect of simulated gastrointestinal tract conditions on survivability of probiotic bacteria present in commercial preparations. Int J Environ Res Public Health 18:1108. https:\/\/doi.org\/10.3390\/ijerph18031108","journal-title":"Int J Environ Res Public Health"},{"key":"11212_CR67","doi-asserted-by":"publisher","first-page":"321","DOI":"10.3920\/BM2021.0017","volume":"12","author":"L Morelli","year":"2021","unstructured":"Morelli L, Pellegrino P (2021) A critical evaluation of the factors affecting the survival and persistence of beneficial bacteria in healthy adults. Benef Microbes 12:321\u2013331. https:\/\/doi.org\/10.3920\/BM2021.0017","journal-title":"Benef Microbes"},{"key":"11212_CR68","unstructured":"Ministerio della Salute (2018) Guidelines on probiotics and prebiotics. Ministerio della Salute, Rome, Italy. https:\/\/www.salute.gov.it\/imgs\/C_17_pubblicazioni_1016_ulterioriallegati_ulterioreallegato_0_alleg.pdf"},{"issue":"1","key":"11212_CR69","doi-asserted-by":"publisher","first-page":"100882","DOI":"10.1016\/j.afres.2025.100882","volume":"5","author":"BA Behbahani","year":"2025","unstructured":"Behbahani BA, Barzegar H, Taki M (2025) Isolation of Lacticaseibacillus rhamnosus SMHA30 from traditional yogurt: a probiotic with antimicrobial, anti-biofilm, and safety attributes. Appl Food Res 5(1):100882. https:\/\/doi.org\/10.1016\/j.afres.2025.100882","journal-title":"Appl Food Res"},{"key":"11212_CR70","doi-asserted-by":"publisher","first-page":"111203","DOI":"10.1016\/j.lwt.2021.111203","volume":"144","author":"H Yang","year":"2021","unstructured":"Yang H, He M, Wu C (2021) Cross protection of lactic acid bacteria during environmental stresses: stress responses and underlying mechanisms. LWT 144:111203. https:\/\/doi.org\/10.1016\/j.lwt.2021.111203","journal-title":"LWT"},{"key":"11212_CR71","doi-asserted-by":"publisher","first-page":"138","DOI":"10.1007\/s12602-024-10273-9","volume":"17","author":"AY El Bustos","year":"2025","unstructured":"Bustos AY, Taranto MP, Gerez CL, Agriopoulou S, Smaoui S, Varzakas T, El Enshasy H (2025) Recent advances in the understanding of stress resistance mechanisms in probiotics: relevance for the design of functional food systems. Probiotics Antimicrob Proteins 17:138\u2013158. https:\/\/doi.org\/10.1007\/s12602-024-10273-9","journal-title":"Probiotics Antimicrob Proteins"},{"issue":"149","key":"11212_CR72","doi-asserted-by":"publisher","first-page":"223","DOI":"10.22034\/FSCT.21.149.223","volume":"21","author":"B Alizadeh Behbahani","year":"2024","unstructured":"Alizadeh Behbahani B, Jooyandeh H, Namazi P (2024) Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136. J Food Sci Technol (Iran) 21(149):223\u2013240. https:\/\/doi.org\/10.22034\/FSCT.21.149.223","journal-title":"J Food Sci Technol (Iran)"},{"key":"11212_CR73","doi-asserted-by":"publisher","first-page":"711","DOI":"10.12691\/jfnr-10-10-9","volume":"10","author":"JP Barbosa","year":"2022","unstructured":"Barbosa JP, Trindade DA, Martins EMF, Tette PAS (2022) Lactic acid bacteria isolated from fruits: a review on methods for evaluation of probiotic potential. J Food Nutr Res 10:711\u2013726. https:\/\/doi.org\/10.12691\/jfnr-10-10-9","journal-title":"J Food Nutr Res"},{"key":"11212_CR74","doi-asserted-by":"publisher","first-page":"117234","DOI":"10.1016\/j.lwt.2024.117234","volume":"215","author":"X Li","year":"2025","unstructured":"Li X, Wang L, Guan B, Xu C, Hu V, Han R, Li X, Ni Y, Zeng J, Amirzada MI (2025a) Biochemical characterization of a \u03b2-galactosidase from Lactiplantibacillus plantarum YLBGNL-S7 and utilization of its permeabilized whole-cell catalyst for in situ galactooligosaccharide synthesis during yogurt making. LWT Food Sci Technol 215:117234. https:\/\/doi.org\/10.1016\/j.lwt.2024.117234","journal-title":"LWT Food Sci Technol"},{"key":"11212_CR75","doi-asserted-by":"publisher","first-page":"118024","DOI":"10.1016\/j.lwt.2025.118024","volume":"228","author":"W Wei","year":"2025","unstructured":"Wei W, Zhou Z, Lia T, Lia H, Gong J, Jiang M, Xu Z, Shi J (2025) \u03b2-galactosidase altamente ativa de Lactobacillus delbrueckii para s\u00edntese aprimorada de oligossacar\u00eddeos derivados da lactose. LWT 228:118024","journal-title":"LWT"},{"key":"11212_CR76","doi-asserted-by":"publisher","first-page":"19","DOI":"10.1016\/j.procbio.2024.02.005","volume":"140","author":"J Luo","year":"2024","unstructured":"Luo J, Gu S, Zhu J, Ro K-S, Zhao L, Du L, Xie J, Wei D (2024) Screening, cloning and expression of \u03b2-galactosidase from lactic acid bacteria and semi-rational design for the improvement of transgalactosylation activity. Process Biochem 140:19\u201331. https:\/\/doi.org\/10.1016\/j.procbio.2024.02.005","journal-title":"Process Biochem"},{"key":"11212_CR77","doi-asserted-by":"publisher","first-page":"4113","DOI":"10.1016\/j.tjnut.2025.10.005","volume":"155","author":"JY Zhao","year":"2025","unstructured":"Zhao JY, Cao Y, Miao Y, Guo H, Wang ZY, Liang X, Sol XR, Zhang XY, Nie C, Liu R (2025) Structure, enzymatic production, biological activities, and food applications of galacto-oligosaccharides: a review. J Nutr 155:4113\u20134122. https:\/\/doi.org\/10.1016\/j.tjnut.2025.10.005","journal-title":"J Nutr"},{"key":"11212_CR78","doi-asserted-by":"publisher","first-page":"101869","DOI":"10.1016\/j.fbio.2022.101869","volume":"49","author":"PR Vosough","year":"2022","unstructured":"Vosough PR, Dovom MRE, Najafi MBH, Javadmanesh A, Mayo B (2022) Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp. Food Biosci 49:101869. https:\/\/doi.org\/10.1016\/j.fbio.2022.101869","journal-title":"Food Biosci"},{"key":"11212_CR79","doi-asserted-by":"publisher","first-page":"144069","DOI":"10.1016\/j.foodchem.2025.144069","volume":"481","author":"Q Peng","year":"2025","unstructured":"Peng Q, Hu H, Dai A, Wu N, Li H, Dan T (2025) Mechanisms of exopolysaccharide synthesis by Streptococcus thermophilus IMAU20246 determined by the carbon source. Food Chem 481:144069. https:\/\/doi.org\/10.1016\/j.foodchem.2025.144069","journal-title":"Food Chem"},{"key":"11212_CR80","doi-asserted-by":"publisher","first-page":"3346","DOI":"10.3390\/foods12183346","volume":"12","author":"A Angelov","year":"2023","unstructured":"Angelov A, Georgieva A, Petkova M, Bartkien\u0117 E, Rocha J, Ognyanov M, Gotcheva V (2023) On the molecular selection of exopolysaccharide-producing lactic acid bacteria from indigenous fermented plant-based foods and further fine chemical characterization. Foods 12:3346. https:\/\/doi.org\/10.3390\/foods12183346","journal-title":"Foods"},{"key":"11212_CR81","doi-asserted-by":"publisher","first-page":"234","DOI":"10.1016\/j.procbio.2024.07.028","volume":"146","author":"CC V\u00e1zquez-Vargas","year":"2024","unstructured":"V\u00e1zquez-Vargas CC, Cordero-Soto IN, Flores-Maciel HA, Lara-Ceniceros TE, Gallegos-Infante A, Gonz\u00e1lez-Herrera SM, Ochoa-Mart\u00ednez LA, Rutiaga-Qui\u00f1ones OM (2024) Bioproduction of exopolysaccharides by lactic acid bacteria using agave by-products. Process Biochem 146:234\u2013240. https:\/\/doi.org\/10.1016\/j.procbio.2024.07.028","journal-title":"Process Biochem"},{"key":"11212_CR82","doi-asserted-by":"publisher","first-page":"138849","DOI":"10.1016\/j.ijbiomac.2024.138849","volume":"289","author":"J Dong","year":"2025","unstructured":"Dong J, Chi Z, Lu S, Xie X, Gong P, Li H, Liu W (2025) Bacterial exopolysaccharides: characteristics and antioxidant mechanism. Int J Biol Macromol 289:138849. https:\/\/doi.org\/10.1016\/j.ijbiomac.2024.138849","journal-title":"Int J Biol Macromol"},{"key":"11212_CR83","doi-asserted-by":"publisher","first-page":"101012","DOI":"10.1016\/j.hazadv.2026.101012","volume":"21","author":"T Tang","year":"2026","unstructured":"Tang T, Li Z, Dai Y, Tang B, Li W, Li T, Cheng H, Li P, He H (2026) Antioxidant activity and anti-melanogenic of the exopolysaccharide EPS-HuA40 from Mesonia sp. HuA40. J Hazard Mater Adv 21:101012. https:\/\/doi.org\/10.1016\/j.hazadv.2026.101012","journal-title":"J Hazard Mater Adv"},{"key":"11212_CR84","doi-asserted-by":"publisher","first-page":"609722","DOI":"10.3389\/fcimb.2021.609722","volume":"11","author":"S Han","year":"2021","unstructured":"Han S, Lu Y, Xie J, Fei Y, Zheng G, Wang Z, Liu J, Lv L, Ling Z, Berglund B, Yao M, Li L (2021) Probiotic gastrointestinal transit and colonization after oral administration: a long journey. Front Cell Infect Microbiol 11:609722. https:\/\/doi.org\/10.3389\/fcimb.2021.609722","journal-title":"Front Cell Infect Microbiol"},{"key":"11212_CR85","doi-asserted-by":"publisher","first-page":"104450","DOI":"10.1016\/j.fm.2023.104450","volume":"119","author":"I Azevedo","year":"2024","unstructured":"Azevedo I, Barbosa J, Albano H, Nogueira T, Teixeira P (2024) Lactic acid bacteria isolated from traditional and innovative alheiras as potential biocontrol agents. Food Microbiol 119:104450. https:\/\/doi.org\/10.1016\/j.fm.2023.104450","journal-title":"Food Microbiol"},{"key":"11212_CR86","doi-asserted-by":"publisher","first-page":"787","DOI":"10.1007\/s42770-020-00227-y","volume":"12","author":"M Colombo","year":"2020","unstructured":"Colombo M, Nero LA, Todorov SD (2020) Safety profiles of beneficial lactic acid bacteria isolated from dairy systems. Probiotics Antimicrob Proteins 12:787\u2013795. https:\/\/doi.org\/10.1007\/s42770-020-00227-y","journal-title":"Probiotics Antimicrob Proteins"},{"key":"11212_CR87","doi-asserted-by":"publisher","first-page":"1858","DOI":"10.3390\/molecules26071858","volume":"26","author":"M Kieliszek","year":"2021","unstructured":"Kieliszek M, Pobiega K, Piwowarek K, Kot AM (2021) Characteristics of the proteolytic enzymes produced by lactic acid bacteria. Molecules 26:1858. https:\/\/doi.org\/10.3390\/molecules26071858","journal-title":"Molecules"},{"key":"11212_CR88","doi-asserted-by":"publisher","first-page":"103086","DOI":"10.1016\/j.fbio.2023.103086","volume":"55","author":"MK Sat\u0131lm\u0131\u015f","year":"2023","unstructured":"Sat\u0131lm\u0131\u015f MK, \u00d6zt\u00fcrk H\u0130, Demirci T, Denkta\u015f B, Akin N (2023) Revealing the proteolytic characteristics of Lactobacillus, Lacticaseibacillus, and Lactiplantibacillus isolates by in vitro and in situ perspectives. Food Biosci 55:103086. https:\/\/doi.org\/10.1016\/j.fbio.2023.103086","journal-title":"Food Biosci"},{"key":"11212_CR89","doi-asserted-by":"publisher","first-page":"4573","DOI":"10.3168\/jds.2024-26245","volume":"108","author":"R Liu","year":"2025","unstructured":"Liu R, Song Y, Li Z, Zhang J, Um G, Jiang S (2025) Exploring the proteolytic activity of Lactiplantibacillus plantarum AHQ-14 to reduce the allergenicity of milk protein and its probiotic potential based on peptidomics and genomics. J Dairy Sci 108:4573\u20134588. https:\/\/doi.org\/10.3168\/jds.2024-26245","journal-title":"J Dairy Sci"},{"key":"11212_CR90","doi-asserted-by":"publisher","unstructured":"Rodr\u00edguez LGR, Pescuma M, Nieuwenhove CV, Mozzi F (2025) A mini-review on health benefits and modulation of the gut microbiota by fermented fruit juices using lactic acid bacteria. Food Bioscience 74. https:\/\/doi.org\/10.1016\/j.fbio.2025.108011","DOI":"10.1016\/j.fbio.2025.108011"},{"key":"11212_CR91","doi-asserted-by":"publisher","first-page":"113","DOI":"10.1016\/j.cca.2021.10.029","volume":"524","author":"V Khurana","year":"2022","unstructured":"Khurana V, Goswami B (2022) Angiotensin converting enzyme (ACE). Clin Chim Acta 524:113\u2013122. https:\/\/doi.org\/10.1016\/j.cca.2021.10.029","journal-title":"Clin Chim Acta"},{"key":"11212_CR92","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1016\/j.idairyj.2009.07.003","volume":"20","author":"A Pihlanto","year":"2010","unstructured":"Pihlanto A, Virtanen T, Korhonen H (2010) Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk. Int Dairy J 20:3\u201310. https:\/\/doi.org\/10.1016\/j.idairyj.2009.07.003","journal-title":"Int Dairy J"},{"issue":"1","key":"11212_CR93","doi-asserted-by":"publisher","first-page":"153","DOI":"10.15586\/qas.v18i1.1608","volume":"18","author":"N Chaiwong","year":"2026","unstructured":"Chaiwong N, Chailangka A, Zubairu IK, Wirjantoro TI, Tridittanakiat PC, Castagnini JM, Gavahian M, Majzoboi M, Phimolsiripol Y (2026) Protein conjugates and probiotic interactions of dairy products for innovative and future functional foods. Qual Assur Saf Crops Foods 18(1):153\u2013194. https:\/\/doi.org\/10.15586\/qas.v18i1.1608","journal-title":"Qual Assur Saf Crops Foods"},{"issue":"2","key":"11212_CR94","doi-asserted-by":"publisher","first-page":"85","DOI":"10.15586\/qas.v18i2.1605","volume":"18","author":"OMM Nwadi","year":"2026","unstructured":"Nwadi OMM, Okoyeuzu CF, Okechukwu QN, Uchegbu NN, Okonkwo TM, Okpala COR (2026) Fermentation intricacies involving dairy milk and their bioactive, health, microbial, and product challenges: A terse review. Qual Assur Saf Crops Foods 18(2):85\u2013113. https:\/\/doi.org\/10.15586\/qas.v18i2.1605","journal-title":"Qual Assur Saf Crops Foods"},{"key":"11212_CR95","doi-asserted-by":"publisher","unstructured":"Zoumpopoulou G, Georgalaki M, Anastasiou R, Sakoulaki G, Vass A, Gkitaki I, Giaouris E, Tsakalidou E (2026) Lesvos breed sheep milk: an unexplored source of lactic acid bacteria with probiotic potential. Int Dairy J 106676. https:\/\/doi.org\/10.1016\/j.idairyj.2026.106676","DOI":"10.1016\/j.idairyj.2026.106676"},{"issue":"15","key":"11212_CR96","doi-asserted-by":"publisher","first-page":"2619","DOI":"10.3390\/foods14152619","volume":"14","author":"Y Zhang","year":"2025","unstructured":"Zhang Y, Zhao X, Ma X, Li J, Ye X, Wang X, Zhang W, Yun J (2025) activity analysis and inhibition mechanism of four novel angiotensin i-converting enzyme inhibitory peptides prepared from Flammulina velutipes by enzymatic hydrolysis. Foods 14(15):2619. https:\/\/doi.org\/10.3390\/foods14152619","journal-title":"Foods"},{"key":"11212_CR97","doi-asserted-by":"publisher","first-page":"1219","DOI":"10.3390\/life15081219","volume":"15","author":"T Li","year":"2025","unstructured":"Li T, Du W, Huang H, Wan L, Shang C, Mao X, Kong X (2025b) Research progress on the mechanism of action of food-derived ACE-inhibitory peptides. Life 15:1219. https:\/\/doi.org\/10.3390\/life15081219","journal-title":"Life"},{"key":"11212_CR98","doi-asserted-by":"publisher","first-page":"353","DOI":"10.5851\/kosfa.2025.e1","volume":"45","author":"MH Kang","year":"2025","unstructured":"Kang MH, Elnar AG, Kim GB (2025) Review on the function, substrate affinity, and potential application of bile salt hydrolase originated from probiotic strains of Lactobacillus, Bifidobacterium, and Enterococcus. Food Sci Anim Resour 45:353\u2013374. https:\/\/doi.org\/10.5851\/kosfa.2025.e1","journal-title":"Food Sci Anim Resour"},{"key":"11212_CR99","doi-asserted-by":"publisher","first-page":"86","DOI":"10.3390\/biom15010086","volume":"15","author":"G Agolino","year":"2025","unstructured":"Agolino G, Cristofolini M, Vaccalluzzo A, Tagliazucchi D, Cattivelli A, Pino A, Caggia C, Solieri L, Randazzo CL (2025) Genome mining and characterization of two novel Lacticaseibacillus rhamnosus probiotic candidates with bile salt hydrolase activity. Biomolecules 15:86. https:\/\/doi.org\/10.3390\/biom15010086","journal-title":"Biomolecules"},{"key":"11212_CR100","unstructured":"United Nations (UN) (2015) Transforming our world: the 2030 agenda for sustainable development. United Nations, New York. https:\/\/sustainabledevelopment.un.org\/post2015\/transformingourworld"},{"key":"11212_CR101","doi-asserted-by":"publisher","first-page":"117","DOI":"10.1007\/s11274-026-04872-7","volume":"42","author":"E Di Presutto","year":"2026","unstructured":"Presutto E, Capozzi V, Di Chiara MLV, Drider D, Spano G, Fragasso M (2026) Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications. World J Microbiol Biotechnol 42:117. https:\/\/doi.org\/10.1007\/s11274-026-04872-7","journal-title":"World J Microbiol Biotechnol"}],"container-title":["Probiotics and Antimicrobial Proteins"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s12602-026-11212-6.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s12602-026-11212-6","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s12602-026-11212-6.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T04:56:13Z","timestamp":1789188973000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s12602-026-11212-6"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,12]]},"references-count":101,"alternative-id":["11212"],"URL":"https:\/\/doi.org\/10.1007\/s12602-026-11212-6","relation":{},"ISSN":["1867-1306","1867-1314"],"issn-type":[{"value":"1867-1306","type":"print"},{"value":"1867-1314","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,12]]},"assertion":[{"value":"11 August 2026","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"7 September 2026","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"12 September 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The authors declare no competing interests.","order":1,"name":"Ethics","label":"Competing interests","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"There are no financial interests that are directly or indirectly related to the work submitted for publication.","order":2,"name":"Ethics","label":"Financial Interests","group":{"name":"EthicsHeading","label":"Declarations"}}]}}