587 related articles for article (PubMed ID: 17953584)
1. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
Pescuma M; Hébert EM; Mozzi F; Valdez GF
J Appl Microbiol; 2007 Nov; 103(5):1738-46. PubMed ID: 17953584
[TBL] [Abstract][Full Text] [Related]
2. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
Pescuma M; Hébert EM; Mozzi F; Font de Valdez G
Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K.
Muramalla T; Aryana KJ
J Dairy Sci; 2011 Aug; 94(8):3725-38. PubMed ID: 21787909
[TBL] [Abstract][Full Text] [Related]
5. Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic system.
Pescuma M; Hébert EM; Dalgalarrondo M; Haertlé T; Mozzi F; Chobert JM; Font de Valdez G
J Agric Food Chem; 2009 Jun; 57(12):5571-7. PubMed ID: 19469473
[TBL] [Abstract][Full Text] [Related]
6. Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora.
Didelot S; Bordenave-Juchereau S; Rosenfeld E; Piot JM; Sannier F
J Dairy Res; 2006 May; 73(2):163-70. PubMed ID: 16476172
[TBL] [Abstract][Full Text] [Related]
7. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions.
Gandhi A; Shah NP
Int J Food Sci Nutr; 2014 Dec; 65(8):937-41. PubMed ID: 25095898
[TBL] [Abstract][Full Text] [Related]
8. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts.
Laiño JE; Leblanc JG; Savoy de Giori G
Can J Microbiol; 2012 May; 58(5):581-8. PubMed ID: 22502809
[TBL] [Abstract][Full Text] [Related]
9. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria.
Paul M; Somkuti GA
Lett Appl Microbiol; 2009 Sep; 49(3):345-50. PubMed ID: 19622076
[TBL] [Abstract][Full Text] [Related]
10. Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey.
Pescuma M; Hébert EM; Bru E; Font de Valdez G; Mozzi F
J Dairy Res; 2012 May; 79(2):201-8. PubMed ID: 22559062
[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. 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]
13. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins.
Bu G; Luo Y; Zhang Y; Chen F
J Sci Food Agric; 2010 Sep; 90(12):2015-20. PubMed ID: 20583192
[TBL] [Abstract][Full Text] [Related]
14. Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin.
Pescuma M; Hébert EM; Rabesona H; Drouet M; Choiset Y; Haertlé T; Mozzi F; de Valdez GF; Chobert JM
Food Chem; 2011 Jul; 127(2):487-92. PubMed ID: 23140691
[TBL] [Abstract][Full Text] [Related]
15. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
16. Identification of whey proteins in tradional Bulgarian yougurt.
Ivanova I; Antonova-Nikolova S; Iliev I
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):585-8. PubMed ID: 15954659
[TBL] [Abstract][Full Text] [Related]
17. Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria.
Ramchandran L; Shah NP
J Food Sci; 2008 Mar; 73(2):M75-81. PubMed ID: 18298740
[TBL] [Abstract][Full Text] [Related]
18. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin.
Pescuma M; Hébert EM; Haertlé T; Chobert JM; Mozzi F; Font de Valdez G
Food Chem; 2015 Mar; 170():407-14. PubMed ID: 25306364
[TBL] [Abstract][Full Text] [Related]
19. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
Yamamoto E; Watanabe R; Ichimura T; Ishida T; Kimura K
J Dairy Sci; 2021 Feb; 104(2):1454-1464. PubMed ID: 33309355
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]