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Von Wright, A. and Axelsson, L. (2012) Lactic Acid Bacteria: An Introduction. In: Lahtinen, S., Ouwehand, A.C., Salminen, S. and von Wright, A., Eds., Lactic Acid Bacteria: Microbiological and Functional Aspects, 4th Edition, Tayor & Francis Group LLC, CRC Press, Boca Raton, 1-16.

has been cited by the following article:

• TITLE: Probiotic Lactic Acid Bacteria: A Review

  AUTHORS: Emiliano J. Quinto, Pilar Jiménez, Irma Caro, Jesús Tejero, Javier Mateo, Tomás Girbés

  KEYWORDS: Lactic Acid Bacteria, Probiotic, Gastrointestinal Tract, Health

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.18, September 22, 2014

  ABSTRACT: Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, and depend on the amount of bacteria available in the gastrointestinal tract. Consumers are very concerned of chemical preservatives and processed foods. However, products with or processed with LAB are accepted as a natural way to preserve food and promote health. This paper aimed to review the recent data in regard to the role of probiotic LAB in the preservation of foods, in the immunomodulation in the gastrointestinal tract, and in its health benefits