Exopolysaccharides Produced from Lactobacillus delbrueckii subsp. bulgaricus
Junko Nishimura

The Use of Macroarray as a Simple Tool to Follow the Metabolic Profile of Lactobacillus plantarum during Fermentation
Minna Kahala, Virpi Ahola, Elina Mäkimattila, Lars Paulin, Vesa Joutsjoki

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures
Morsi El Soda

Antibacterial Effect of Aqueous Extracts and Bioactive Chemical Compounds of Coffea canephora against Microorganisms Involved in Dental Caries and Periodontal Disease
Flávia M. da Silva, Natalia L. P. Iorio, Leandro A. Lobo, Kátia Regina N. dos Santos, Adriana Farah, Lucianne C. Maia, Andréa G. Antonio

Use of Lactobacillus from Pulque in Sourdough
A. Quintero Lira, M. G. Alvarado-Resendiz, S. Soto Simental, J. Piloni Martini, Ma. I. Reyes-Santamaria, N. Guemes-Vera