702 related articles for article (PubMed ID: 19527829)
1. 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]
2. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.
Patrignani F; Lanciotti R; Mathara JM; Guerzoni ME; Holzapfel WH
Int J Food Microbiol; 2006 Mar; 107(1):1-11. PubMed ID: 16271787
[TBL] [Abstract][Full Text] [Related]
5. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
Oliveira RP; Florence AC; Silva RC; Perego P; Converti A; Gioielli LA; Oliveira MN
Int J Food Microbiol; 2009 Jan; 128(3):467-72. PubMed ID: 19000641
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
Patrignani F; Burns P; Serrazanetti D; Vinderola G; Reinheimer J; Lanciotti R; Guerzoni ME
J Dairy Res; 2009 Feb; 76(1):74-82. PubMed ID: 19121239
[TBL] [Abstract][Full Text] [Related]
8. Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteria.
Ramchandran L; Shah NP
J Food Sci; 2008 Jan; 73(1):M21-6. PubMed ID: 18211357
[TBL] [Abstract][Full Text] [Related]
9. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products.
Wan-Ling H; Chang CH; Chou CC
Food Microbiol; 2010 Apr; 27(2):280-5. PubMed ID: 20141947
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
Di Cagno R; Surico RF; Siragusa S; De Angelis M; Paradiso A; Minervini F; De Gara L; Gobbetti M
Int J Food Microbiol; 2008 Oct; 127(3):220-8. PubMed ID: 18710789
[TBL] [Abstract][Full Text] [Related]
13. Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69.
Shu G; Yang H; Chen H; Zhang Q; Tian Y
Acta Sci Pol Technol Aliment; 2015; 14(2):107-116. PubMed ID: 28068008
[TBL] [Abstract][Full Text] [Related]
14. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
Chun J; Kim GM; Lee KW; Choi ID; Kwon GH; Park JY; Jeong SJ; Kim JS; Kim JH
J Food Sci; 2007 Mar; 72(2):M39-44. PubMed ID: 17995840
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
Kongo JM; Gomes AM; Malcata FX
Lett Appl Microbiol; 2006 Jun; 42(6):595-9. PubMed ID: 16706898
[TBL] [Abstract][Full Text] [Related]
17. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.
Rizzello CG; Cassone A; Di Cagno R; Gobbetti M
J Agric Food Chem; 2008 Aug; 56(16):6936-43. PubMed ID: 18627167
[TBL] [Abstract][Full Text] [Related]
18. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats.
Liu CF; Tung YT; Wu CL; Lee BH; Hsu WH; Pan TM
J Agric Food Chem; 2011 May; 59(9):4537-43. PubMed ID: 21446645
[TBL] [Abstract][Full Text] [Related]
19. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
Tang AL; Shah NP; Wilcox G; Walker KZ; Stojanovska L
J Food Sci; 2007 Nov; 72(9):M431-6. PubMed ID: 18034738
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]