L. Dicks

Stellenbosch University

Research Areas

• Probiotics and Fermented Foods
• Microbial Metabolites in Food Biotechnology
• Gut microbiota and health
• Genomics and Phylogenetic Studies
• Protein Hydrolysis and Bioactive Peptides

Papers (7)

• 2018
  Functions and emerging applications of bacteriocins.10.1016/j.copbio.2017.07.011
• 2017
  Aciduric Strains of Lactobacillus reuteri and Lactobacillus rhamnosus, Isolated from Human Feces, Have Strong Adhesion and Aggregation Properties10.1007/s12602-017-9307-5
• 2008
  Evaluation of Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 as probiotics by using a gastro-intestinal model with infant milk formulations as substrate.10.1016/j.ijfoodmicro.2008.09.016
• 2008
  Surface-bound proteins of Lactobacillus plantarum 423 that contribute to adhesion of Caco-2 cells and their role in competitive exclusion and displacement of Clostridium sporogenes and Enterococcus faecalis.10.1016/j.resmic.2008.06.002
• 2007
  Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from "Alheira", a fermented sausage traditionally produced in Portugal.10.1016/J.IJFOODMICRO.2007.01.011
• 1998
  Characterisation and selection of probiotic lactobacilli for a preliminary minipig feeding trial and their effect on serum cholesterol levels, faeces pH and faeces moisture content.10.1016/S0168-1605(98)00024-5
• 1996Primary author
  Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei.10.1099/00207713-46-1-337