Instruct: Given a scientific paper title, retrieve paper titles that are cited by the given paper.
Query: Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
Probiotic bacteria: safety, functional and technological properties.
Supplementation with two probiotic strains, Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032, reduced body adiposity and Lp-PLA2 activity in overweight subjects
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions
THE INCORPORATION OF EXOGENOUS PURINES INTO PENTOSE NUCLEIC ACID BY LACTOBACILLUS CASEI
Alcoholic fermentation of carbon sources in biomass hydrolysates by Saccharomyces cerevisiae: current status
Anti-obesity effects of gut microbiota are associated with lactic acid bacteria
Lactobacillus helveticus Lafti L10 supplementation reduces respiratory infection duration in a cohort of elite athletes: a randomized, double-blind, placebo-controlled trial.
Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118
[Lactobacillus rhamnosus GG supplementation to reduce side-effects of anti-Helicobacter pylori treatment].
Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
Fermentation, fermented foods and lactose intolerance
Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model
Potential Use of Bacillus coagulans in the Food Industry
Nutritional advantages of probiotics and prebiotics
Intake ofLactobacillus reuteriImproves Incretin and Insulin Secretion in Glucose-Tolerant Humans: A Proof of Concept
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
The Nutritive Value of Live Yeast Culture (Saccharomyces cerevisiae) and Its Effect on Milk Yield, Milk Composition and Some Blood Parameters of Dairy Cows
Fermented food in the context of a healthy diet: how to produce novel functional foods?
Problem Representation and Mathematical Problem Solving of Students of Varying Math Ability
Active learning for deep semantic parsing
MEGAN analysis of metagenomic data
Designing the user in user interfaces
seventy years of continuous encroachment substantially increases ' blue carbon ' capacity as mangroves replace intertidal salt marshes .