129 related articles for article (PubMed ID: 19109260)
1. Involvement of Acetobacter orientalis in the production of lactobionic acid in Caucasian yogurt ("Caspian Sea yogurt") in Japan.
Kiryu T; Kiso T; Nakano H; Ooe K; Kimura T; Murakami H
J Dairy Sci; 2009 Jan; 92(1):25-34. PubMed ID: 19109260
[TBL] [Abstract][Full Text] [Related]
2. Optimization of lactobionic acid production by Acetobacter orientalis isolated from Caucasian fermented milk, "Caspian Sea yogurt".
Kiryu T; Yamauchi K; Masuyama A; Ooe K; Kimura T; Kiso T; Nakano H; Murakami H
Biosci Biotechnol Biochem; 2012; 76(2):361-3. PubMed ID: 22313756
[TBL] [Abstract][Full Text] [Related]
3. Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk circulated in Japan.
Uchida K; Akashi K; Motoshima H; Urashima T; Arai I; Saito T
Anim Sci J; 2009 Apr; 80(2):187-92. PubMed ID: 20163589
[TBL] [Abstract][Full Text] [Related]
4. Lactobionic and cellobionic acid production profiles of the resting cells of acetic acid bacteria.
Kiryu T; Kiso T; Nakano H; Murakami H
Biosci Biotechnol Biochem; 2015; 79(10):1712-8. PubMed ID: 25965080
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Production of lactose-free galacto-oligosaccharide mixtures: comparison of two cellobiose dehydrogenases for the selective oxidation of lactose to lactobionic acid.
Maischberger T; Nguyen TH; Sukyai P; Kittl R; Riva S; Ludwig R; Haltrich D
Carbohydr Res; 2008 Aug; 343(12):2140-7. PubMed ID: 18353295
[TBL] [Abstract][Full Text] [Related]
8. Identification and characterization of lactococcal and Acetobacter strains isolated from traditional Caucasusian fermented milk.
Ishida T; Yokota A; Umezawa Y; Toda T; Yamada K
J Nutr Sci Vitaminol (Tokyo); 2005 Jun; 51(3):187-93. PubMed ID: 16161770
[TBL] [Abstract][Full Text] [Related]
9. Identifying membrane-bound quinoprotein glucose dehydrogenase from acetic acid bacteria that produce lactobionic and cellobionic acids.
Kiryu T; Kiso T; Koma D; Tanaka S; Murakami H
Biosci Biotechnol Biochem; 2019 Jun; 83(6):1171-1179. PubMed ID: 30777491
[TBL] [Abstract][Full Text] [Related]
10. [Yersinia enterocolitica survival in Bulgarian yogurt and Vita yogurt (experimental studies)].
Slavchev G; Gogov I
Vet Med Nauki; 1983; 20(9):68-73. PubMed ID: 6666032
[TBL] [Abstract][Full Text] [Related]
11. Quantification of lactobionic acid and sorbitol from enzymatic reaction of fructose and lactose by high-performance liquid chromatography.
Pedruzzi I; Malvessi E; Mata VG; Silva EA; Silveira MM; Rodrigues AE
J Chromatogr A; 2007 Mar; 1145(1-2):128-32. PubMed ID: 17306812
[TBL] [Abstract][Full Text] [Related]
12. Effects of yogurt and fermented-then-pasteurized milk on lactose absorption in an institutionalized elderly group.
Varela-Moreiras G; Antoine JM; Ruiz-Roso B; Varela G
J Am Coll Nutr; 1992 Apr; 11(2):168-71. PubMed ID: 1578093
[TBL] [Abstract][Full Text] [Related]
13. Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.
Sengun IY; Nielsen DS; Karapinar M; Jakobsen M
Int J Food Microbiol; 2009 Oct; 135(2):105-11. PubMed ID: 19703719
[TBL] [Abstract][Full Text] [Related]
14. Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period.
Pham TT; Shah NP
J Food Sci; 2009; 74(4):M190-5. PubMed ID: 19490338
[TBL] [Abstract][Full Text] [Related]
15. Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy.
Lu Y; Ishikawa H; Kwon Y; Hu F; Miyakawa T; Tanokura M
J Agric Food Chem; 2018 Feb; 66(6):1479-1487. PubMed ID: 29342350
[TBL] [Abstract][Full Text] [Related]
16. New developments in oxidative fermentation.
Adachi O; Moonmangmee D; Toyama H; Yamada M; Shinagawa E; Matsushita K
Appl Microbiol Biotechnol; 2003 Feb; 60(6):643-53. PubMed ID: 12664142
[TBL] [Abstract][Full Text] [Related]
17. [Influence of live flora on lactose digestion in male adult lactose-malabsorbers after dairy products intake].
He M; Antoine JM; Yang Y; Yang J; Men J; Han H
Wei Sheng Yan Jiu; 2004 Sep; 33(5):603-5. PubMed ID: 15612492
[TBL] [Abstract][Full Text] [Related]
18. Acoustical experiment of yogurt fermentation process.
Ogasawara H; Mizutani K; Ohbuchi T; Nakamura T
Ultrasonics; 2006 Dec; 44 Suppl 1():e727-30. PubMed ID: 16793107
[TBL] [Abstract][Full Text] [Related]
19. Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.
Park DJ; Oh S; Ku KH; Mok C; Kim SH; Imm JY
Int J Food Sci Nutr; 2005 Feb; 56(1):23-34. PubMed ID: 16019312
[TBL] [Abstract][Full Text] [Related]
20. Lactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococci.
Nikawa H; Makihira S; Fukushima H; Nishimura H; Ozaki Y; Ishida K; Darmawan S; Hamada T; Hara K; Matsumoto A; Takemoto T; Aimi R
Int J Food Microbiol; 2004 Sep; 95(2):219-23. PubMed ID: 15282133
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
