324 related articles for article (PubMed ID: 15662546)
1. Fermentation of a milk-soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. paracasei NTU101 and Bifidobacterium longum.
Lin FM; Chiu CH; Pan TM
J Ind Microbiol Biotechnol; 2004 Dec; 31(12):559-64. PubMed ID: 15662546
[TBL] [Abstract][Full Text] [Related]
2. Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk.
Wei QK; Chen TR; Chen JT
Int J Food Microbiol; 2007 Jun; 117(1):120-4. PubMed ID: 17477997
[TBL] [Abstract][Full Text] [Related]
3. Atherosclerosis-preventing activity of lactic acid bacteria-fermented milk-soymilk supplemented with Momordica charantia.
Tsai TY; Chu LH; Lee CL; Pan TM
J Agric Food Chem; 2009 Mar; 57(5):2065-71. PubMed ID: 19216552
[TBL] [Abstract][Full Text] [Related]
4. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
Wang YC; Yu RC; Chou CC
Int J Food Microbiol; 2004 Jun; 93(2):209-17. PubMed ID: 15135959
[TBL] [Abstract][Full Text] [Related]
5. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
Ding WK; Shah NP
J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
[TBL] [Abstract][Full Text] [Related]
6. Beneficial preventive effects of gastric mucosal lesion for soy-skim milk fermented by lactic acid bacteria.
Liu CF; Hu CL; Chiang SS; Tseng KC; Yu RC; Pan TM
J Agric Food Chem; 2009 May; 57(10):4433-8. PubMed ID: 19358530
[TBL] [Abstract][Full Text] [Related]
7. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
Wang J; Guo Z; Zhang Q; Yan L; Chen W; Liu XM; Zhang HP
J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
[TBL] [Abstract][Full Text] [Related]
8. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
Tang AL; Shah NP; Wilcox G; Walker KZ; Stojanovska L
J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
[TBL] [Abstract][Full Text] [Related]
9. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria.
Wang YC; Yu RC; Chou CC
Food Microbiol; 2006 Apr; 23(2):128-35. PubMed ID: 16942996
[TBL] [Abstract][Full Text] [Related]
10. Production of beta-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soymilk.
Donkor ON; Shah NP
J Food Sci; 2008 Jan; 73(1):M15-20. PubMed ID: 18211356
[TBL] [Abstract][Full Text] [Related]
11. Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide-producing Lactobacillus pentosus SLC 13.
Huang ML; Huang JY; Kao CY; Fang TJ
J Sci Food Agric; 2019 Jul; 99(9):4373-4382. PubMed ID: 30851051
[TBL] [Abstract][Full Text] [Related]
12. Effects of lactulose supplementation on the growth of bifidobacteria and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk.
Pham TT; Shah NP
J Agric Food Chem; 2008 Jun; 56(12):4703-9. PubMed ID: 18500812
[TBL] [Abstract][Full Text] [Related]
13. Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk.
De Souza Oliveira RP; Rodrigues Florence AC; Perego P; De Oliveira MN; Converti A
Int J Food Microbiol; 2011 Jan; 145(1):22-7. PubMed ID: 21144608
[TBL] [Abstract][Full Text] [Related]
14. Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.
Macedo RF; Freitas RJ; Pandey A; Soccol CR
J Basic Microbiol; 1999; 39(4):243-51. PubMed ID: 10520270
[TBL] [Abstract][Full Text] [Related]
15. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
Kongo JM; Gomes AM; Malcata FX
Lett Appl Microbiol; 2006 Jun; 42(6):595-9. PubMed ID: 16706898
[TBL] [Abstract][Full Text] [Related]
16. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria.
Chien HL; Huang HY; Chou CC
Food Microbiol; 2006 Dec; 23(8):772-8. PubMed ID: 16943081
[TBL] [Abstract][Full Text] [Related]
17. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk.
Yeo SK; Liong MT
J Sci Food Agric; 2010 Jan; 90(2):267-75. PubMed ID: 20355041
[TBL] [Abstract][Full Text] [Related]
18. The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk.
Gadaga TH; Mutukumira AN; Narvhus JA
Int J Food Microbiol; 2001 Aug; 68(1-2):21-32. PubMed ID: 11545217
[TBL] [Abstract][Full Text] [Related]
19. Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage.
Chou CC; Hou JW
Int J Food Microbiol; 2000 Jun; 56(2-3):113-21. PubMed ID: 10857537
[TBL] [Abstract][Full Text] [Related]
20. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
Farnworth ER; Mainville I; Desjardins MP; Gardner N; Fliss I; Champagne C
Int J Food Microbiol; 2007 May; 116(1):174-81. PubMed ID: 17292991
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]