BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

206 related articles for article (PubMed ID: 11510428)

  • 1. [Viability and activity of the lactic bacteria (Streptococcus salivarius ssp thermophilus y Lactobacillus delbrueckii ssp bulgaricus) del yogurt en Venezuela].
    Briceño AG; Martínez R; García K
    Acta Cient Venez; 2001; 52(1):46-54. PubMed ID: 11510428
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Comparison of methods for the detection and enumeration of lactic acid bacteria in yogurt].
    Briceño AG; Martínez R
    Arch Latinoam Nutr; 1995 Sep; 45(3):207-12. PubMed ID: 9382680
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M360-7. PubMed ID: 18803720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
    Perea Vélez M; Hermans K; Verhoeven TL; Lebeer SE; Vanderleyden J; De Keersmaecker SC
    J Appl Microbiol; 2007 Sep; 103(3):666-74. PubMed ID: 17714400
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
    Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria.
    Michaylova M; Minkova S; Kimura K; Sasaki T; Isawa K
    FEMS Microbiol Lett; 2007 Apr; 269(1):160-9. PubMed ID: 17257163
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
    Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K.
    Muramalla T; Aryana KJ
    J Dairy Sci; 2011 Aug; 94(8):3725-38. PubMed ID: 21787909
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y; Wilson JC; White CH
    J Dairy Sci; 2001 Mar; 84(3):543-50. PubMed ID: 11286405
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteers consuming yogurt.
    Mater DD; Bretigny L; Firmesse O; Flores MJ; Mogenet A; Bresson JL; Corthier G
    FEMS Microbiol Lett; 2005 Sep; 250(2):185-7. PubMed ID: 16099606
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L; Shah NP
    J Food Sci; 2008 Sep; 73(7):M368-74. PubMed ID: 18803721
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage.
    Varga L
    Int J Food Microbiol; 2006 Apr; 108(2):272-5. PubMed ID: 16478638
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methods.
    Obodai M; Dodd CE
    J Appl Microbiol; 2006 Jun; 100(6):1355-63. PubMed ID: 16696684
    [TBL] [Abstract][Full Text] [Related]  

  • 14. French marine bark extract pycnogenol as a possible enrichment ingredient for yogurt.
    Ruggeri S; Straniero R; Pacifico S; Aguzzi A; Virgili F
    J Dairy Sci; 2008 Dec; 91(12):4484-91. PubMed ID: 19038923
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life.
    Alhejaili M; Olson DW; Velázquez C; Janes M; Boeneke C; Aryana KJ
    J Dairy Sci; 2019 Mar; 102(3):2011-2016. PubMed ID: 30639018
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Isolation, taxonomic identification and hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis T31, isolated from Mongolian yoghurt: inhibitory activity on food-borne pathogens.
    Batdorj B; Trinetta V; Dalgalarrondo M; Prévost H; Dousset X; Ivanova I; Haertlé T; Chobert JM
    J Appl Microbiol; 2007 Sep; 103(3):584-93. PubMed ID: 17714391
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Enumeration of starter cultures during yogurt production using Petrifilm AC plates associated with acidified MRS and M17 broths.
    Gonçalves MM; Freitas R; Nero LA; Carvalho AF
    J Dairy Res; 2009 May; 76(2):229-33. PubMed ID: 19281634
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Probiotic culture survival and implications in fermented frozen yogurt characteristics.
    Davidson RH; Duncan SE; Hackney CR; Eigel WN; Boling JW
    J Dairy Sci; 2000 Apr; 83(4):666-73. PubMed ID: 10791781
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volume recovery, surface properties and membrane integrity of Lactobacillus delbrueckii subsp. bulgaricus dehydrated in the presence of trehalose or sucrose.
    Tymczyszyn EE; del Rosario Díaz M; Gómez-Zavaglia A; Disalvo EA
    J Appl Microbiol; 2007 Dec; 103(6):2410-9. PubMed ID: 18045426
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of using propionic acid bacteria as an adjunct culture in yogurt production.
    Ekinci FY; Gurel M
    J Dairy Sci; 2008 Mar; 91(3):892-9. PubMed ID: 18292244
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.