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Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk

Sweat facilitated amino acid losses in male athletes during exercise at 32-34 °C

Microencapsulation of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 by spray drying in goat's milk

Effect of dairy probiotic combinations on in vitro gastrointestinal tolerance, intestinal epithelial cell adhesion and cytokine secretion

Comparative bioremediation of petroleum hydrocarbon-contaminated soil by biostimulation, bioaugmentation and surfactant addition

Extensive bacterial diversity indicates the potential operation of a dynamic micro-ecology within domestic rainwater storage systems

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