659 related articles for article (PubMed ID: 17434219)
1. 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]
2. [Screening of H+ -ATPase deficient mutant of Lactobacillus delbrueckii subsp. bulgaricus].
Liu F; Du P; Wang Y; Liu F; Huo G
Wei Sheng Wu Xue Bao; 2009 Jan; 49(1):38-43. PubMed ID: 19388262
[TBL] [Abstract][Full Text] [Related]
3. H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.
Wang X; Ren H; Liu D; Wang B; Zhu W; Wang W
J Food Sci; 2013 Feb; 78(2):M297-302. PubMed ID: 23330741
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
Möller C; Bockelmann W; Ammann A; Heller KJ
Biotechnol J; 2007 Apr; 2(4):469-79. PubMed ID: 17260332
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures.
Altieri C; Bevilacqua A; D'Amato D; Nobile MA; Sinigaglia M
Food Microbiol; 2008 Aug; 25(5):729-34. PubMed ID: 18541173
[TBL] [Abstract][Full Text] [Related]
9. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
Rosburg V; Boylston T; White P
J Food Sci; 2010 Jun; 75(5):C439-44. PubMed ID: 20629865
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk.
Ebel B; Martin F; Le LD; Gervais P; Cachon R
J Dairy Sci; 2011 May; 94(5):2185-91. PubMed ID: 21524508
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture.
Kopsahelis N; Panas P; Kourkoutas Y; Koutinas AA
J Agric Food Chem; 2007 Nov; 55(24):9829-36. PubMed ID: 17985843
[TBL] [Abstract][Full Text] [Related]
16. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
Akalin AS; Gönç S; Unal G; Fenderya S
J Food Sci; 2007 Sep; 72(7):M222-7. PubMed ID: 17995644
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Enhancing the Sweetness of Yoghurt through Metabolic Remodeling of Carbohydrate Metabolism in Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
Sørensen KI; Curic-Bawden M; Junge MP; Janzen T; Johansen E
Appl Environ Microbiol; 2016 Jun; 82(12):3683-3692. PubMed ID: 27107115
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
