BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 14594221)

  • 1. Improvement of the resistance of Lactobacillus delbrueckii ssp. bulgaricus to freezing by natural selection.
    Monnet C; Béal C; Corrieu G
    J Dairy Sci; 2003 Oct; 86(10):3048-53. PubMed ID: 14594221
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1 is modified by acquisition of antibiotic resistance.
    Rivals JP; Béal C; Thammavongs B; Guéguen M; Panoff JM
    Cryobiology; 2007 Aug; 55(1):19-26. PubMed ID: 17537423
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Operating conditions that affect the resistance of lactic acid bacteria to freezing and frozen storage.
    Fonseca F; Béal C; Corrieu G
    Cryobiology; 2001 Nov; 43(3):189-98. PubMed ID: 11888213
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Acidification improves cryotolerance of Lactobacillus delbrueckii subsp. bulgaricus CFL1.
    Streit F; Corrieu G; Béal C
    J Biotechnol; 2007 Feb; 128(3):659-67. PubMed ID: 17194497
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A low membrane lipid phase transition temperature is associated with a high cryotolerance of Lactobacillus delbrueckii subspecies bulgaricus CFL1.
    Gautier J; Passot S; Pénicaud C; Guillemin H; Cenard S; Lieben P; Fonseca F
    J Dairy Sci; 2013 Sep; 96(9):5591-602. PubMed ID: 23810590
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
    Santarelli M; Gatti M; Lazzi C; Bernini V; Zapparoli GA; Neviani E
    J Dairy Sci; 2008 Mar; 91(3):883-91. PubMed ID: 18292243
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Characterisation of lactic acid bacteria isolated from fermented milk "laban".
    Chammas GI; Saliba R; Corrieu G; Béal C
    Int J Food Microbiol; 2006 Jul; 110(1):52-61. PubMed ID: 16701913
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cryoprotectants lead to phenotypic adaptation to freeze-thaw stress in Lactobacillus delbrueckii ssp. bulgaricus CIP 101027T.
    Panoff JM; Thammavongs B; Guéguen M
    Cryobiology; 2000 May; 40(3):264-9. PubMed ID: 10860625
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Acid adaptation of Lactobacillus delbrueckii subsp. bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance.
    Streit F; Delettre J; Corrieu G; Béal C
    J Appl Microbiol; 2008 Oct; 105(4):1071-80. PubMed ID: 18498349
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts.
    Hong SH; Marshall RT
    J Dairy Sci; 2001 Jun; 84(6):1367-74. PubMed ID: 11417694
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus.
    Plessas S; Bosnea L; Psarianos C; Koutinas AA; Marchant R; Banat IM
    Bioresour Technol; 2008 Sep; 99(13):5951-5. PubMed ID: 18155517
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antimutagenicity of fermented milk.
    Nadathur SR; Gould SJ; Bakalinsky AT
    J Dairy Sci; 1994 Nov; 77(11):3287-95. PubMed ID: 7814704
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt.
    Mohammed M; Abd El-Aziz H; Omran N; Anwar S; Awad S; El-Soda M
    Int J Food Microbiol; 2009 Jan; 128(3):417-23. PubMed ID: 18992953
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Multiparametric flow cytometry allows rapid assessment and comparison of lactic acid bacteria viability after freezing and during frozen storage.
    Rault A; Béal C; Ghorbal S; Ogier JC; Bouix M
    Cryobiology; 2007 Aug; 55(1):35-43. PubMed ID: 17577587
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Observation of encapsulated lactic acid bacteria using confocal scanning laser microscopy.
    Hassan AN; Frank JF; Farmer MA; Schmidt KA; Shalabi SI
    J Dairy Sci; 1995 Dec; 78(12):2624-8. PubMed ID: 8675749
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures.
    Purohit DH; Hassan AN; Bhatia E; Zhang X; Dwivedi C
    J Dairy Sci; 2009 Mar; 92(3):847-56. PubMed ID: 19233777
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of carbon dioxide under high pressure on the survival of cheese starter cultures.
    van Hekken DL; Rajkowski KT; Tomasula PM; Tunick MH; Holsinger IH
    J Food Prot; 2000 Jun; 63(6):758-62. PubMed ID: 10852570
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.