[1] Bhogoju, S., & Nahashon, S. (2022). Recent advances in probiotic application in animal health and nutrition: A review. Agriculture, 12(2), 304.
[2] Kiani, A., Nami, Y., Barghi, A., Salehian, M., Goudarzi, F., & Haghshenas, B. (2025). Synergistic antimicrobial and probiotic activity of lactic acid bacteria isolated from Tarkhineh against Candida albicans. Scientific Reports, 15(1), 20651.
[3] Alizadeh Behbahani, B, Jooyandeh, H., & Namazi, P . (2024). Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136. Iranian journal of food science and industry, 21(149).
[4] Osaro-Matthew, R. C., Itaman, V. O., Ughala, E., Obike-Martins, V., & Igwe, G. (2024). Viability of probiotic lactic acid bacteria in Malay apple (Syzygium malaccense) during fermentation and storage. Bio-Research, 22(1), 2255-2263.
[5] Gagelidze, N., Varsimashvili, K., Tinikashvili, L., Tolordava, L., Tkesheliadze, E., & Sadunishvili, T. (2025). Antibiotic Resistance of Probiotic Lactic Acid Bacteria Isolated from Fruits.
[6] Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H., & Noshad, M. (2023). Assessing Protection Mechanisms against Escherichia coli by Analyzing Auto-and Co-Aggregation, Adhesion Ability, Antagonistic Activity and Safety Characteristics of Potentially Probiotic Lactobacillus acidophilus B103. Nutrition and food in health and disease, 10(1), 11-21.
[7] Tang, W., Zhang, Z., Nie, D., Liu, S., Li, Y., Liu, M., ... & Li, Y. (2023). Selective antibacterial activity of Citrus Medica limonum essential oil against Escherichia coli K99 and Lactobacillus acidophilus and its antibacterial mechanism. Lwt, 186, 115215.
[8] Alizadeh Behbahani, B., Hossein Jooyandeh, H., & Rafiee, H. (2024). Molecular Identification of Lactobacillus acidophilus Strain ABC240 Isolated from Traditional Yogurt and Assessing Its Stability and Safety as well as Antibacterial and Antioxidant Activities. Nutrition and food in health and disease, 11(4), 31-39.
[9] Qi, Y., Dong, Y., Gu, J., Cai, Y., Zhang, Y., Gai, Z., & Han, M. (2024). In-depth genomic identification and safety evaluation of Lactobacillus Acidophilus LA85. Journal of Functional Foods, 123, 106604.
[10] Jeon, S., Kim, H., Choi, Y., Cho, S., Seo, M., & Kim, H. (2021). Complete genome sequence of the newly developed Lactobacillus acidophilus strain with improved thermal adaptability. Frontiers in Microbiology, 12, 697351.
[11] Ebadi Nezhad, S. J. E., Dovom, M. R. E., Najafi, M. B. H., Yavarmanesh, M., & Mayo, B. (2020). Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese. LWT, 133, 110070.
[12] Barzegar, H., Alizadeh Behbahani, B., & Falah, F. (2021). Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Science & Nutrition, 9(8), 4094-4107.
[13] Gao, Y., Liang, Q., Sun, J., Wu, X., Song, Y., Xu, Y., ... & Mu, G. (2025). Probiotic potential of lactic acid bacteria with antioxidant properties in modulating health: Mechanisms, applications, and future directions. Food Bioscience, 106181.
[14] Xiong, J., Liu, D. M., & Huang, Y. Y. (2023). Exopolysaccharides from Lactiplantibacillus plantarum: isolation, purification, structure–function relationship, and application. European Food Research and Technology, 249(6), 1431-1448.
[15] Jain, N., Mehta, A., & Bharti, V. (2017). Screening, characterization, and in vitro evaluation of probiotic properties of Lactobacillus strains. SCREENING, 10(8).
[16] Laslo, É., György, É., & Szabó, A. M. Technological aspects of lactic acid bacteria originated from artisanal cheeses. (2024).
[17] Noshad, M., Alizadeh Behbahani, B., & Hojjati, M. (2021). Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan. Food Research Journal, 31(4), 169-186.
[18] Virgínia Souza, L., da Silva Rodrigues, R., Fusieger, A., Toledo Ribeiro, L. O., Nicosia, F. D., Cavicchioli, V. Q., ... & Nero, L. A. (2025). Selection of Lactic Acid Bacteria from Dairy Matrices with Antifungal Activity to be Used as Biopreservative Adjunct Cultures. Food Biotechnology, 39(2), 185-207.
[19] Assari, F., Mojgani, N., Sanjabi, M. R., Mirdamadi, S., & Jahandar, H. (2023). Technological Assessment of Autochthonous Lactic Acid Bacteria and their Antibacterial Activities Against Food borne Pathogens in Goat Milk Lactic Cheese: LAB as biopreservative in dairy products. Applied Food Biotechnology, 10(1), 61-71.
[20] Zommara, M., El-Ghaish, S., Haertle, T., Chobert, J. M., & Ghanimah, M. (2023). Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses. BMC microbiology, 23(1), 160.
[21] Farid, W., Masud, T., Sohail, A., Ahmad, N., Naqvi, S. S., Khan, S., ... & Manzoor, M. F. (2021). Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus acidophilus strains isolated from Indigenous Dahi. Food Sci Nutr 9 (9): 5092–5102.
[22] Kong, L., Huang, Y., Zeng, X., Ye, C., Wu, Z., Guo, Y., & Pan, D. (2022). Effects of galactosyltransferase on EPS biosynthesis and freeze-drying resistance of Lactobacillus acidophilus NCFM. Food Chemistry: Molecular Sciences, 5, 100145.
[23] Pérez-Alvarado, O., Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., Vinderola, G., & García-Cayuela, T. (2022). Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology, 13, 969460.
[24] Singh, P., Saini, P., & Singh, A. (2023). Optimization of Exopolysaccharide Production from Lactobacillus acidophilus MTCC 10307 by Response Surface Methodology. Journal of Food and Agriculture Research. 3(1).14.
[25] Ayed, L., M’hir, S., Nuzzolese, D., Di Cagno, R., & Filannino, P. (2024). Harnessing the health and techno-functional potential of lactic acid bacteria: A comprehensive review. Foods, 13(10), 1538.
[26] Mohammed, S., & Çon, A. H. (2021). Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. Lwt, 152, 112319.
[27] Taheri, P., Ehsani, M. R., & Khosraviani, D. (2009). The effect of Lactobacillus acidophilus 5La- and probiotic bacteria on the microbiological, textural stability and sensory properties of probiotic doogh during refrigerated storage. Iranian Journal of Food Science and Technology, 4(3), 15–24.
[28] Ter, Z. Y., Chang, L. S., Babji, A. S., Zaini, N. A. M., Fazry, S., Sarbini, S. R., ... & Lim, S. J. (2024). A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods. International Journal of Food Science and Technology, 59(3), 1213-1236.
[29] Marcia, J., Aleman, R. S., Montero-Fernández, I., Martín-Vertedor, D., Manrique-Fernández, V., Moncada, M., & Kayanush, A. (2023). Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder. Fermentation, 9(5), 408.
[30] Phupaboon, S., Hashim, F. J., Phumkhachorn, P., & Rattanachaikunsopon, P. (2023). Molecular and biotechnological characteristics of proteolytic activity from Streptococcus thermophilus as a proteolytic lactic acid bacteria to enhance protein-derived bioactive peptides. AIMS microbiology, 9(4), 591.
[30] Bentahar, M. C., Benabdelmoumene, D., Robert, V., Dahmouni, S., Qadi, W. S., Bengharbi, Z., ... & Mediani, A. (2024). Evaluation of probiotic potential and functional properties of lactobacillus strains isolated from Dhan, traditional algerian goat milk butter. Foods, 13(23), 3781.
[31] M’hamed, A. C., Ncib, K., Merghni, A., Migaou, M., Lazreg, H., Snoussi, M., ... & Maaroufi, R. M. (2022). Characterization of probiotic properties of”. Life, 13(1), 21.
[32] Meng, Z., Zhang, L., Xin, L., Lin, K., Yi, H., & Han, X. (2018). Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. Journal of Dairy Science, 101(4), 2887-2896.
