A Novel Strain of Probiotic <i>Leuconostoc citreum</i> Inhibits Infection-Causing Bacterial Pathogens by Karnan Muthusamy, Hyo-Shim Han, Ilavenil Soundharrajan, Jeong-Sung Jung, Mariadhas Valan Arasu, Ki-Choon Choi

Subjects: “…<i>Leuconostoc citreum</i>…”
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Antibiotic Susceptibility and Technological Properties of <i>Leuconostoc citreum</i> for Selecting Starter Candidates by Sumin Lee, Sojeong Heo, Gawon Lee, Yura Moon, Minkyeong Kim, Mi-Sun Kwak, Do-Won Jeong

Subjects: “…<i>Leuconostoc citreum</i>…”
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<i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods by Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș

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Lactic Acid Bacteria from Kiwi: Antifungal and Biofilm-Inhibitory Activities Against <i>Candida albicans</i> by Xiangji Jin, Qiwen Zheng, Trang Thi Minh Nguyen, Su-Jin Yang, Se-Jig Park, Gyeong-Seon Yi, Tae-Hoo Yi

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Use of a Selected <i>Leuconostoc Citreum</i> Strain as a Starter for Making a “Yeast-Free” Bread by Palmira De Bellis, Carlo Giuseppe Rizzello, Angelo Sisto, Francesca Valerio, Stella Lisa Lonigro, Amalia Conte, Valeria Lorusso, Paola Lavermicocca

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Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS20... by Min-Jeong Kwon, Ji-Eun Kim, Sam-Pin Lee

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Structural Characterization, Rheological Properties and Protection of Oxidative Damage of an Exopolysaccharide from <i>Leuconostoc citreum</i> 1.2461 Fermented in Soybean Whey by Yingying Li, Luyao Xiao, Juanjuan Tian, Xiaomeng Wang, Xueliang Zhang, Yong Fang, Wei Li

Subjects: “…<i>Leuconostoc citreum</i> 1.2461…”
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