269 related articles for article (PubMed ID: 15605712)
1. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
Coeuret V; Gueguen M; Vernoux JP
J Dairy Res; 2004 Nov; 71(4):451-60. PubMed ID: 15605712
[TBL] [Abstract][Full Text] [Related]
2. Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.
Caggia C; De Angelis M; Pitino I; Pino A; Randazzo CL
Food Microbiol; 2015 Sep; 50():109-17. PubMed ID: 25998823
[TBL] [Abstract][Full Text] [Related]
3. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
Wang CY; Lin PR; Ng CC; Shyu YT
Anaerobe; 2010 Dec; 16(6):578-85. PubMed ID: 20951815
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese.
Meira SM; Helfer VE; Velho RV; Lopes FC; Brandelli A
J Dairy Res; 2012 Feb; 79(1):119-27. PubMed ID: 23171587
[TBL] [Abstract][Full Text] [Related]
6. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
[TBL] [Abstract][Full Text] [Related]
7. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
Minervini F; Siragusa S; Faccia M; Dal Bello F; Gobbetti M; De Angelis M
J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
[TBL] [Abstract][Full Text] [Related]
8. Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses.
Lavilla-Lerma L; Pérez-Pulido R; Martínez-Bueno M; Maqueda M; Valdivia E
Int J Food Microbiol; 2013 May; 163(2-3):136-45. PubMed ID: 23558197
[TBL] [Abstract][Full Text] [Related]
9. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics.
Özkan ER; Demirci T; Öztürk Hİ; Akın N
J Sci Food Agric; 2021 May; 101(7):2799-2808. PubMed ID: 33135796
[TBL] [Abstract][Full Text] [Related]
10. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
Papadopoulou OS; Argyri AA; Varzakis EE; Tassou CC; Chorianopoulos NG
Food Microbiol; 2018 Sep; 74():21-33. PubMed ID: 29706334
[TBL] [Abstract][Full Text] [Related]
11. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains.
Caro I; Mateo J; Sandoval MH; Soto S; García-Armesto MR; Castro JM
J Dairy Sci; 2013 Jun; 96(6):3461-70. PubMed ID: 23548294
[TBL] [Abstract][Full Text] [Related]
12. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
[TBL] [Abstract][Full Text] [Related]
13. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.
Solieri L; Bianchi A; Mottolese G; Lemmetti F; Giudici P
Food Microbiol; 2014 Apr; 38():240-9. PubMed ID: 24290648
[TBL] [Abstract][Full Text] [Related]
14. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
Margalho LP; Jorge GP; Noleto DAP; Silva CE; Abreu JS; Piran MVF; Brocchi M; Sant'Ana AS
Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234
[TBL] [Abstract][Full Text] [Related]
15. Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, China.
Wei X; Zhang Y; Zhou H; Tian F; Ni Y
BMC Microbiol; 2019 Nov; 19(1):247. PubMed ID: 31699034
[TBL] [Abstract][Full Text] [Related]
16. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
Henri-Dubernet S; Desmasures N; Guéguen M
Can J Microbiol; 2008 Mar; 54(3):218-28. PubMed ID: 18388993
[TBL] [Abstract][Full Text] [Related]
17. Functional properties of Lactobacillus strains isolated from dairy products.
Bujňáková D; Kmeť V
Folia Microbiol (Praha); 2012 Jul; 57(4):263-7. PubMed ID: 22488103
[TBL] [Abstract][Full Text] [Related]
18. Short communication: Antimicrobial potential of Lactobacillus plantarum strains isolated from Slovak raw sheep milk cheeses.
Vataščinová T; Pipová M; Fraqueza MJR; Maľa P; Dudriková E; Drážovská M; Lauková A
J Dairy Sci; 2020 Aug; 103(8):6900-6903. PubMed ID: 32600768
[TBL] [Abstract][Full Text] [Related]
19. Characterisation of
Ngamsomchat A; Kaewkod T; Konkit M; Tragoolpua Y; Bovonsombut S; Chitov T
Foods; 2022 Mar; 11(7):. PubMed ID: 35407020
[TBL] [Abstract][Full Text] [Related]
20. Pategrás cheese as a suitable carrier for six probiotic cultures.
Bergamini C; Hynes E; Meinardi C; Suárez V; Quiberoni A; Zalazar C
J Dairy Res; 2010 Aug; 77(3):265-72. PubMed ID: 20181295
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]