808 related articles for article (PubMed ID: 14609093)
1. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
Lorenzen PC; Ebert Y; Clawin-Rädecker I; Schlimme E
Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
[TBL] [Abstract][Full Text] [Related]
2. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
El-Zahar K; Chobert JM; Sitohy M; Dalgalarrondo M; Haertlé T
Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
[TBL] [Abstract][Full Text] [Related]
3. Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation.
Hassan AN; Corredig M; Frank JF
J Dairy Sci; 2002 Apr; 85(4):716-20. PubMed ID: 12018415
[TBL] [Abstract][Full Text] [Related]
4. Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
Zúñiga Estrada A; Mota de la Garza L; Sánchez Mendoza M; Santos López EM; Filardo Kerstupp S; López Merino A
Rev Latinoam Microbiol; 2005; 47(3-4):88-91. PubMed ID: 17061533
[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. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
Soukoulis C; Panagiotidis P; Koureli R; Tzia C
J Dairy Sci; 2007 Jun; 90(6):2641-54. PubMed ID: 17517704
[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. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
Ongol MP; Sawatari Y; Ebina Y; Sone T; Tanaka M; Tomita F; Yokota A; Asano K
Int J Food Microbiol; 2007 May; 116(3):358-66. PubMed ID: 17434219
[TBL] [Abstract][Full Text] [Related]
9. Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium.
Vaningelgem F; Zamfir M; Adriany T; De Vuyst L
J Appl Microbiol; 2004; 97(6):1257-73. PubMed ID: 15546417
[TBL] [Abstract][Full Text] [Related]
10. Functional fermented whey-based beverage using lactic acid bacteria.
Pescuma M; Hébert EM; Mozzi F; de Valdez GF
Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
[TBL] [Abstract][Full Text] [Related]
11. Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.
El Demerdash HA; Oxmann J; Heller KJ; Geis A
Biotechnol J; 2006 Apr; 1(4):398-404. PubMed ID: 16892266
[TBL] [Abstract][Full Text] [Related]
12. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products.
Wan-Ling H; Chang CH; Chou CC
Food Microbiol; 2010 Apr; 27(2):280-5. PubMed ID: 20141947
[TBL] [Abstract][Full Text] [Related]
13. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
Settachaimongkon S; Nout MJ; Antunes Fernandes EC; Hettinga KA; Vervoort JM; van Hooijdonk TC; Zwietering MH; Smid EJ; van Valenberg HJ
Int J Food Microbiol; 2014 May; 177():29-36. PubMed ID: 24598513
[TBL] [Abstract][Full Text] [Related]
14. Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275.
Zisu B; Shah NP
J Dairy Sci; 2003 Nov; 86(11):3405-15. PubMed ID: 14672169
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143.
Khanal SN; Lucey JA
J Dairy Sci; 2018 May; 101(5):3799-3811. PubMed ID: 29501333
[TBL] [Abstract][Full Text] [Related]
17. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
Shen HW; Yu RC; Chou CC
Int J Food Microbiol; 2007 Mar; 114(3):380-5. PubMed ID: 17218032
[TBL] [Abstract][Full Text] [Related]
18. [Survival of Listeria monocytogenes in milk fermented with a starter culture for making yogurt].
Zúñiga-Estrada A; López-Merino A; de la Garza LM
Rev Latinoam Microbiol; 1995; 37(3):257-65. PubMed ID: 8850344
[TBL] [Abstract][Full Text] [Related]
19. Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature.
Moreira M; Abraham A; De Antoni G
J Dairy Sci; 2000 Mar; 83(3):395-400. PubMed ID: 10750093
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
