[1] Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

[2] Health benefits of fermented foods: microbiota and beyond

[3] An outbreak of foodborne botulism associated with food sold at a salvage store in Texas

[4] Naturally occurring 2-substituted (1,3)-beta-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods

[5] Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan