155 related articles for article (PubMed ID: 20042330)
1. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: comparison of batch, continuous and fed-batch cultures.
Aguirre-Ezkauriatza EJ; Aguilar-Yáñez JM; Ramírez-Medrano A; Alvarez MM
Bioresour Technol; 2010 Apr; 101(8):2837-44. PubMed ID: 20042330
[TBL] [Abstract][Full Text] [Related]
2. Kinetic analysis and mathematical modeling of growth and lactic acid production of Lactobacillus casei var. rhamnosus in milk whey.
Alvarez MM; Aguirre-Ezkauriatza EJ; Ramírez-Medrano A; Rodríguez-Sánchez A
J Dairy Sci; 2010 Dec; 93(12):5552-60. PubMed ID: 21094727
[TBL] [Abstract][Full Text] [Related]
3. Performance and intestinal coliform counts in weaned piglets fed a probiotic culture (Lactobacillus casei subsp. casei CECT 4043) or an antibiotic.
Fajardo Bernárdez P; Fuciños González C; Méndez Batán J; Pastrana Castro L; Pérez Guerra N
J Food Prot; 2008 Sep; 71(9):1797-805. PubMed ID: 18810863
[TBL] [Abstract][Full Text] [Related]
4. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Pereira ÁMS; de Farias DRB; de Queiroz BB; Nobre MSC; Cavalcanti MT; Salles HO; Dos Santos KMO; de Medeiros ACD; Florentino ER; Alonso Buriti FC
Probiotics Antimicrob Proteins; 2019 Mar; 11(1):273-282. PubMed ID: 29209903
[TBL] [Abstract][Full Text] [Related]
5. The Joint Effect of pH Gradient and Glucose Feeding on the Growth Kinetics of
Malvido MC; González EA; Bendaña Jácome RJ; Guerra NP
Pol J Microbiol; 2019; 68(2):269-280. PubMed ID: 31257793
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Lactic acid bacteria production from whey.
Mondragón-Parada ME; Nájera-Martínez M; Juárez-Ramírez C; Galíndez-Mayer J; Ruiz-Ordaz N; Cristiani-Urbina E
Appl Biochem Biotechnol; 2006 Sep; 134(3):223-32. PubMed ID: 16960281
[TBL] [Abstract][Full Text] [Related]
8. Batch and fed-batch production of probiotic biomass and nisin in nutrient-supplemented whey media.
Malvido MC; González EA; Bazán Tantaleán DL; Bendaña Jácome RJ; Guerra NP
Braz J Microbiol; 2019 Oct; 50(4):915-925. PubMed ID: 31385286
[TBL] [Abstract][Full Text] [Related]
9. Applicability of pectate-entrapped Lactobacillus casei cells for L(+) lactic acid production from whey.
Panesar PS; Kennedy JF; Knill CJ; Kosseva MR
Appl Microbiol Biotechnol; 2007 Feb; 74(1):35-42. PubMed ID: 17024470
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei.
Li C; Kwok LY; Mi Z; Bala J; Xue J; Yang J; Ma Y; Zhang H; Chen Y
J Dairy Sci; 2017 Dec; 100(12):9495-9507. PubMed ID: 28964517
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Cracking Streptococcus thermophilus to stimulate the growth of the probiotic Lactobacillus casei in co-culture.
Ma C; Ma A; Gong G; Liu Z; Wu Z; Guo B; Chen Z
Int J Food Microbiol; 2015 Oct; 210():42-6. PubMed ID: 26093989
[TBL] [Abstract][Full Text] [Related]
14. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage.
Jofré A; Aymerich T; Garriga M
Benef Microbes; 2015; 6(3):381-6. PubMed ID: 25380798
[TBL] [Abstract][Full Text] [Related]
15. Nisin production in realkalized fed-batch cultures in whey with feeding with lactose- or glucose-containing substrates.
Costas Malvido M; Alonso González E; Pérez Guerra N
Appl Microbiol Biotechnol; 2016 Sep; 100(18):7899-908. PubMed ID: 27112347
[TBL] [Abstract][Full Text] [Related]
16. The optimization of peptides - producing conditions for antioxidant peptides in goat milk by Lactobacillus casei L61.
Chen H; Mao Y; Du G; Li X; Liu Z; Kou J
Acta Sci Pol Technol Aliment; 2020; 19(2):169-176. PubMed ID: 32600013
[TBL] [Abstract][Full Text] [Related]
17. Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M.
Bergmaier D; Champagne CP; Lacroix C
J Appl Microbiol; 2003; 95(5):1049-57. PubMed ID: 14633034
[TBL] [Abstract][Full Text] [Related]
18. Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2.
Kim HO; Wee YJ; Kim JN; Yun JS; Ryu HW
Appl Biochem Biotechnol; 2006 Mar; 131(1-3):694-704. PubMed ID: 18563646
[TBL] [Abstract][Full Text] [Related]
19. The use of date waste for lactic acid production by a fed-batch culture using Lactobacillus casei subsp. rhamnosus.
Nancib A; Nancib N; Boubendir A; Boudrant J
Braz J Microbiol; 2015; 46(3):893-902. PubMed ID: 26413076
[TBL] [Abstract][Full Text] [Related]
20. Using banana to generate lactic acid through batch process fermentation.
Chan-Blanco Y; Bonilla-Leiva AR; Velázquez AC
Appl Microbiol Biotechnol; 2003 Dec; 63(2):147-52. PubMed ID: 12910324
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
