293 related articles for article (PubMed ID: 18295725)
1. Microbiological quality of fermented milk produced by repeated-batch culture.
Nakasaki K; Yanagisawa M; Kobayashi K
J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
[TBL] [Abstract][Full Text] [Related]
2. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
Mufandaedza J; Viljoen BC; Feresu SB; Gadaga TH
Int J Food Microbiol; 2006 Apr; 108(1):147-52. PubMed ID: 16387379
[TBL] [Abstract][Full Text] [Related]
3. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
[TBL] [Abstract][Full Text] [Related]
4. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Dewan S; Tamang JP
Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
[TBL] [Abstract][Full Text] [Related]
5. Quantification by real-time PCR of Lactococcus lactis subsp. cremoris in milk fermented by a mixed culture.
Grattepanche F; Lacroix C; Audet P; Lapointe G
Appl Microbiol Biotechnol; 2005 Jan; 66(4):414-21. PubMed ID: 15599522
[TBL] [Abstract][Full Text] [Related]
6. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing.
Oliveira MN; Almeida KE; Damin MR; Rochat T; Gratadoux JJ; Miyoshi A; Langella P; Azevedo V
Genet Mol Res; 2009 Jul; 8(3):840-7. PubMed ID: 19731206
[TBL] [Abstract][Full Text] [Related]
7. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
Wang SY; Chen HC; Dai TY; Huang IN; Liu JR; Chen MJ
J Dairy Sci; 2011 Feb; 94(2):623-35. PubMed ID: 21257031
[TBL] [Abstract][Full Text] [Related]
8. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
Leite AM; Leite DC; Del Aguila EM; Alvares TS; Peixoto RS; Miguel MA; Silva JT; Paschoalin VM
J Dairy Sci; 2013 Jul; 96(7):4149-59. PubMed ID: 23628252
[TBL] [Abstract][Full Text] [Related]
9. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
Coulin P; Farah Z; Assanvo J; Spillmann H; Puhan Z
Int J Food Microbiol; 2006 Feb; 106(2):131-6. PubMed ID: 16213052
[TBL] [Abstract][Full Text] [Related]
10. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Belloso-Morales G; Hernández-Sánchez H
Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
[TBL] [Abstract][Full Text] [Related]
11. Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product.
Cueto C; García D; Garcés F; Cruz J
Rev Latinoam Microbiol; 2007; 49(1-2):12-8. PubMed ID: 18693547
[TBL] [Abstract][Full Text] [Related]
12. Microbiological analysis and starter culture growth in retentates.
Premaratne RJ; Cousin MA
J Dairy Sci; 1991 Oct; 74(10):3284-92. PubMed ID: 1744259
[TBL] [Abstract][Full Text] [Related]
13. Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.
Nomura M; Kobayashi M; Narita T; Kimoto-Nira H; Okamoto T
J Appl Microbiol; 2006 Aug; 101(2):396-405. PubMed ID: 16882147
[TBL] [Abstract][Full Text] [Related]
14. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
Minervini F; Bilancia MT; Siragusa S; Gobbetti M; Caponio F
Food Microbiol; 2009 Sep; 26(6):559-64. PubMed ID: 19527829
[TBL] [Abstract][Full Text] [Related]
15. Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: development of a new starter culture.
Kimoto-Nira H; Aoki R; Mizumachi K; Sasaki K; Naito H; Sawada T; Suzuki C
J Dairy Sci; 2012 Apr; 95(4):2176-85. PubMed ID: 22459863
[TBL] [Abstract][Full Text] [Related]
16. Bacterial biodiversity of traditional Zabady fermented milk.
El-Baradei G; Delacroix-Buchet A; Ogier JC
Int J Food Microbiol; 2008 Feb; 121(3):295-301. PubMed ID: 18077039
[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. Effective acidification of traditional fermented foods.
Simango C
J Trop Med Hyg; 1995 Dec; 98(6):465-8. PubMed ID: 8544233
[TBL] [Abstract][Full Text] [Related]
19. Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi - an Indian fermented milk.
Behare P; Singh R; Singh RP
J Dairy Res; 2009 Feb; 76(1):90-7. PubMed ID: 19121242
[TBL] [Abstract][Full Text] [Related]
20. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.
Gul O; Mortas M; Atalar I; Dervisoglu M; Kahyaoglu T
J Dairy Sci; 2015 Mar; 98(3):1517-25. PubMed ID: 25582588
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
