267 related articles for article (PubMed ID: 18803722)
1. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.
Sharp MD; McMahon DJ; Broadbent JR
J Food Sci; 2008 Sep; 73(7):M375-7. PubMed ID: 18803722
[TBL] [Abstract][Full Text] [Related]
2. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
Phillips M; Kailasapathy K; Tran L
Int J Food Microbiol; 2006 Apr; 108(2):276-80. PubMed ID: 16478637
[TBL] [Abstract][Full Text] [Related]
3. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
Oberg CJ; Moyes LV; Domek MJ; Brothersen C; McMahon DJ
J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
[TBL] [Abstract][Full Text] [Related]
4. Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition.
Bandiera NS; Carneiro I; da Silva AS; Honjoya ER; de Santana EH; Aragon-Alegro LC; de Souza CH
Arch Latinoam Nutr; 2013 Mar; 63(1):58-63. PubMed ID: 24167959
[TBL] [Abstract][Full Text] [Related]
5. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
Vinderola CG; Prosello W; Ghiberto TD; Reinheimer JA
J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
[TBL] [Abstract][Full Text] [Related]
6. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
Broadbent JR; Houck K; Johnson ME; Oberg CJ
J Dairy Sci; 2003 Sep; 86(9):2773-82. PubMed ID: 14507013
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. [Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease].
Salvatierra M; Molina A; Gamboa Mdel M; Arias ML
Arch Latinoam Nutr; 2004 Sep; 54(3):298-302. PubMed ID: 15807205
[TBL] [Abstract][Full Text] [Related]
9. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.
Dimitrellou D; Kandylis P; Sidira M; Koutinas AA; Kourkoutas Y
J Dairy Sci; 2014; 97(8):4675-85. PubMed ID: 24931523
[TBL] [Abstract][Full Text] [Related]
10. Effect of biosurfactant extract obtained from the corn-milling industry on probiotic bacteria in drinkable yogurt.
López-Prieto A; Rodríguez-López L; Rincón-Fontán M; Moldes AB; Cruz JM
J Sci Food Agric; 2019 Jan; 99(2):824-830. PubMed ID: 30003538
[TBL] [Abstract][Full Text] [Related]
11. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
Tan WS; Budinich MF; Ward R; Broadbent JR; Steele JL
J Dairy Sci; 2012 Apr; 95(4):1680-9. PubMed ID: 22459816
[TBL] [Abstract][Full Text] [Related]
12. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
Burns P; Patrignani F; Serrazanetti D; Vinderola GC; Reinheimer JA; Lanciotti R; Guerzoni ME
J Dairy Sci; 2008 Feb; 91(2):500-12. PubMed ID: 18218736
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
Ng EW; Yeung M; Tong PS
Int J Food Microbiol; 2011 Jan; 145(1):169-75. PubMed ID: 21196060
[TBL] [Abstract][Full Text] [Related]
15. Stress responses in probiotic Lactobacillus casei.
Hosseini Nezhad M; Hussain MA; Britz ML
Crit Rev Food Sci Nutr; 2015; 55(6):740-9. PubMed ID: 24915363
[TBL] [Abstract][Full Text] [Related]
16. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
Rutella GS; Tagliazucchi D; Solieri L
Food Microbiol; 2016 Dec; 60():54-61. PubMed ID: 27554146
[TBL] [Abstract][Full Text] [Related]
17. [Evaluation of the effect of probiotic cultures added to commercial yogurt over a known population of Listeria monocytogenes and Escherichia coli O157:H7].
Barrantes X; Railey D; Arias ML; Chaves C
Arch Latinoam Nutr; 2004 Sep; 54(3):293-7. PubMed ID: 15807204
[TBL] [Abstract][Full Text] [Related]
18. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Kourkoutas Y; Bosnea L; Taboukos S; Baras C; Lambrou D; Kanellaki M
J Dairy Sci; 2006 May; 89(5):1439-51. PubMed ID: 16606715
[TBL] [Abstract][Full Text] [Related]
19. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
20. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
