182 related articles for article (PubMed ID: 21338777)
1. Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis.
Odamaki T; Xiao JZ; Yonezawa S; Yaeshima T; Iwatsuki K
J Dairy Sci; 2011 Mar; 94(3):1112-21. PubMed ID: 21338777
[TBL] [Abstract][Full Text] [Related]
2. Improved growth of bifidobacteria by cocultivation with Lactococcus lactis subspecies lactis.
Yonezawa S; Xiao JZ; Odamaki T; Ishida T; Miyaji K; Yamada A; Yaeshima T; Iwatsuki K
J Dairy Sci; 2010 May; 93(5):1815-23. PubMed ID: 20412895
[TBL] [Abstract][Full Text] [Related]
3. Use of tuf gene-based primers for the PCR detection of probiotic Bifidobacterium species and enumeration of bifidobacteria in fermented milk by cultural and quantitative real-time PCR methods.
Sheu SJ; Hwang WZ; Chiang YC; Lin WH; Chen HC; Tsen HY
J Food Sci; 2010 Oct; 75(8):M521-7. PubMed ID: 21535508
[TBL] [Abstract][Full Text] [Related]
4. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing.
Oliveira MN; Almeida KE; Damin MR; Rochat T; Gratadoux JJ; Miyoshi A; Langella P; Azevedo V
Genet Mol Res; 2009 Jul; 8(3):840-7. PubMed ID: 19731206
[TBL] [Abstract][Full Text] [Related]
5. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt.
Abe F; Tomita S; Yaeshima T; Iwatsuki K
Lett Appl Microbiol; 2009 Dec; 49(6):715-20. PubMed ID: 19818009
[TBL] [Abstract][Full Text] [Related]
6. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk.
Ebel B; Martin F; Le LD; Gervais P; Cachon R
J Dairy Sci; 2011 May; 94(5):2185-91. PubMed ID: 21524508
[TBL] [Abstract][Full Text] [Related]
7. Comparison of four methods to enumerate probiotic bifidobacteria in a fermented food product.
Lahtinen SJ; Gueimonde M; Ouwehand AC; Reinikainen JP; Salminen SJ
Food Microbiol; 2006 Sep; 23(6):571-7. PubMed ID: 16943053
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Degradation of 16S rRNA and attributes of viability of viable but nonculturable probiotic bacteria.
Lahtinen SJ; Ahokoski H; Reinikainen JP; Gueimonde M; Nurmi J; Ouwehand AC; Salminen SJ
Lett Appl Microbiol; 2008 Jun; 46(6):693-8. PubMed ID: 18444975
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
Varga L; Süle J; Nagy P
J Dairy Sci; 2014; 97(4):2039-44. PubMed ID: 24485676
[TBL] [Abstract][Full Text] [Related]
12. Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: development of a new starter culture.
Kimoto-Nira H; Aoki R; Mizumachi K; Sasaki K; Naito H; Sawada T; Suzuki C
J Dairy Sci; 2012 Apr; 95(4):2176-85. PubMed ID: 22459863
[TBL] [Abstract][Full Text] [Related]
13. Determination of survival, identity and stress resistance of probiotic bifidobacteria in bio-yoghurts.
Jayamanne VS; Adams MR
Lett Appl Microbiol; 2006 Mar; 42(3):189-94. PubMed ID: 16478503
[TBL] [Abstract][Full Text] [Related]
14. Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese.
Scheller M; O'Sullivan DJ
J Dairy Sci; 2011 Mar; 94(3):1122-31. PubMed ID: 21338778
[TBL] [Abstract][Full Text] [Related]
15. Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage.
Kabeir BM; Abd-Aziz S; Muhammad K; Shuhaimi M; Yazid AM
Lett Appl Microbiol; 2005; 41(2):125-31. PubMed ID: 16033508
[TBL] [Abstract][Full Text] [Related]
16. Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells.
Zhang JS; Corredig M; Morales-Rayas R; Hassan A; Griffiths MW; LaPointe G
J Dairy Sci; 2019 Aug; 102(8):6802-6819. PubMed ID: 31202650
[TBL] [Abstract][Full Text] [Related]
17. Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains.
Rodríguez-Figueroa JC; González-Córdova AF; Astiazaran-García H; Hernández-Mendoza A; Vallejo-Cordoba B
J Dairy Sci; 2013 Jul; 96(7):4094-9. PubMed ID: 23628247
[TBL] [Abstract][Full Text] [Related]
18. Impact of coculturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation.
Toh M; Liu SQ
J Appl Microbiol; 2017 Oct; 123(4):956-968. PubMed ID: 28833937
[TBL] [Abstract][Full Text] [Related]
19. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
Rosburg V; Boylston T; White P
J Food Sci; 2010 Jun; 75(5):C439-44. PubMed ID: 20629865
[TBL] [Abstract][Full Text] [Related]
20. Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures.
Van Brandt L; Coudijzer K; Herman L; Michiels C; Hendrickx M; Vlaemynck G
J Appl Microbiol; 2011 May; 110(5):1252-61. PubMed ID: 21332899
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]