810 related articles for article (PubMed ID: 20822567)
21. Assessment of the sequential simulated gastrointestinal tolerance of lactic acid bacteria from kefir grains by response surface methodology.
Zhou T; Li B; Peng C; Ji BP; Chen G; Ren YL
J Food Sci; 2009 Aug; 74(6):M328-34. PubMed ID: 19723219
[TBL] [Abstract][Full Text] [Related]
22. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
Liu SQ; Tsao M
Int J Food Microbiol; 2009 Sep; 135(1):34-8. PubMed ID: 19666198
[TBL] [Abstract][Full Text] [Related]
23. Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products.
Vizoso Pinto MG; Franz CM; Schillinger U; Holzapfel WH
Int J Food Microbiol; 2006 Jun; 109(3):205-14. PubMed ID: 16503361
[TBL] [Abstract][Full Text] [Related]
24. The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice.
Erdogan FS; Ozarslan S; Guzel-Seydim ZB; Kök Taş T
Food Res Int; 2019 Jan; 115():408-413. PubMed ID: 30599959
[TBL] [Abstract][Full Text] [Related]
25. Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage.
Montel Mendoza G; Pasteris SE; Otero MC; Fatima Nader-Macías ME
J Appl Microbiol; 2014 Jan; 116(1):157-66. PubMed ID: 24118924
[TBL] [Abstract][Full Text] [Related]
26. An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks.
Baruzzi F; Poltronieri P; Quero GM; Morea M; Morelli L
Appl Microbiol Biotechnol; 2011 Apr; 90(1):331-42. PubMed ID: 21318359
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Fermentation efficiency of thermally dried kefir.
Papapostolou H; Bosnea LA; Koutinas AA; Kanellaki M
Bioresour Technol; 2008 Oct; 99(15):6949-56. PubMed ID: 18291639
[TBL] [Abstract][Full Text] [Related]
29. Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions.
Golowczyc MA; Gerez CL; Silva J; Abraham AG; De Antoni GL; Teixeira P
Biotechnol Lett; 2011 Apr; 33(4):681-6. PubMed ID: 21140192
[TBL] [Abstract][Full Text] [Related]
30. Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts.
Tee WF; Nazaruddin R; Tan YN; Ayob MK
Food Sci Technol Int; 2014 Sep; 20(6):399-404. PubMed ID: 23774606
[TBL] [Abstract][Full Text] [Related]
31. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
Katechaki E; Panas P; Rapti K; Kandilogiannakis L; Koutinas AA
J Agric Food Chem; 2008 Jul; 56(13):5316-23. PubMed ID: 18540611
[TBL] [Abstract][Full Text] [Related]
32. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.
Lee SB; Kim DH; Park HD
Appl Microbiol Biotechnol; 2016 Sep; 100(18):7853-63. PubMed ID: 27079573
[TBL] [Abstract][Full Text] [Related]
33. Effect of different growth conditions on biomass increase in kefir grains.
Guzel-Seydim Z; Kok-Tas T; Ertekin-Filiz B; Seydim AC
J Dairy Sci; 2011 Mar; 94(3):1239-42. PubMed ID: 21338789
[TBL] [Abstract][Full Text] [Related]
34. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
[TBL] [Abstract][Full Text] [Related]
35. An analysis of the effectiveness of heat-killed lactic acid bacteria in alleviating allergic diseases.
Sashihara T; Sueki N; Ikegami S
J Dairy Sci; 2006 Aug; 89(8):2846-55. PubMed ID: 16840600
[TBL] [Abstract][Full Text] [Related]
36. A case study on stress preconditioning of a Lactobacillus strain prior to freeze-drying.
Bergenholtz ÅS; Wessman P; Wuttke A; Håkansson S
Cryobiology; 2012 Jun; 64(3):152-9. PubMed ID: 22266474
[TBL] [Abstract][Full Text] [Related]
37. Effect of protective agents, freezing temperature, rehydration media on viability of malolactic bacteria subjected to freeze-drying.
Zhao G; Zhang G
J Appl Microbiol; 2005; 99(2):333-8. PubMed ID: 16033464
[TBL] [Abstract][Full Text] [Related]
38. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir.
Alzate A; Fernández-Fernández A; Pérez-Conde MC; Gutiérrez AM; Cámara C
J Agric Food Chem; 2008 Sep; 56(18):8728-36. PubMed ID: 18729458
[TBL] [Abstract][Full Text] [Related]
39. Investigation on culturable microflora in Tibetan kefir grains from different areas of China.
Gao J; Gu F; Abdella NH; Ruan H; He G
J Food Sci; 2012 Aug; 77(8):M425-33. PubMed ID: 22860591
[TBL] [Abstract][Full Text] [Related]
40. Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.
Gethins L; Rea MC; Stanton C; Ross RP; Kilcawley K; O'Sullivan M; Crotty S; Morrissey JP
FEMS Microbiol Lett; 2016 Aug; 363(16):. PubMed ID: 27369085
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]