232 related articles for article (PubMed ID: 22365191)
1. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
Ao X; Zhang X; Zhang X; Shi L; Zhao K; Yu J; Dong L; Cao Y; Cai Y
J Dairy Sci; 2012 Mar; 95(3):1073-84. PubMed ID: 22365191
[TBL] [Abstract][Full Text] [Related]
2. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
Yu J; Wang WH; Menghe BL; Jiri MT; Wang HM; Liu WJ; Bao QH; Lu Q; Zhang JC; Wang F; Xu HY; Sun TS; Zhang HP
J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
[TBL] [Abstract][Full Text] [Related]
3. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China.
Bao Q; Liu W; Yu J; Wang W; Qing M; Chen X; Wang F; Zhang J; Zhang W; Qiao J; Sun T; Zhang H
J Gen Appl Microbiol; 2012; 58(2):95-105. PubMed ID: 22688240
[TBL] [Abstract][Full Text] [Related]
4. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia.
Yu J; Wang HM; Zha MS; Qing YT; Bai N; Ren Y; Xi XX; Liu WJ; Menghe BL; Zhang HP
J Dairy Sci; 2015 Aug; 98(8):5143-54. PubMed ID: 26004836
[TBL] [Abstract][Full Text] [Related]
5. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.
Dewan S; Tamang JP
Antonie Van Leeuwenhoek; 2007 Oct; 92(3):343-52. PubMed ID: 17562218
[TBL] [Abstract][Full Text] [Related]
6. Rapid identification of lactic acid bacteria isolated from home-made fermented milk in Tibet.
Yu J; Sun Z; Liu W; Zhang J; Sun T; Bao Q; Zhang H
J Gen Appl Microbiol; 2009 Jun; 55(3):181-90. PubMed ID: 19590145
[TBL] [Abstract][Full Text] [Related]
7. In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products.
Motey GA; Owusu-Kwarteng J; Obiri-Danso K; Ofori LA; Ellis WO; Jespersen L
World J Microbiol Biotechnol; 2021 Feb; 37(3):52. PubMed ID: 33594545
[TBL] [Abstract][Full Text] [Related]
8. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
Adimpong DB; Nielsen DS; Sørensen KI; Derkx PM; Jespersen L
BMC Microbiol; 2012 May; 12():75. PubMed ID: 22594449
[TBL] [Abstract][Full Text] [Related]
9. Identification and characterization of the dominant lactic acid bacteria from kurut: the naturally fermented yak milk in Qinghai, China.
Sun Z; Liu W; Gao W; Yang M; Zhang J; Wu L; Wang J; Menghe B; Sun T; Zhang H
J Gen Appl Microbiol; 2010 Feb; 56(1):1-10. PubMed ID: 20339214
[TBL] [Abstract][Full Text] [Related]
10. Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China.
Yu J; Gao W; Qing M; Sun Z; Wang W; Liu W; Pan L; Sun T; Wang H; Bai N; Zhang H
J Gen Appl Microbiol; 2012; 58(3):163-72. PubMed ID: 22878734
[TBL] [Abstract][Full Text] [Related]
11. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia.
Wu R; Wang L; Wang J; Li H; Menghe B; Wu J; Guo M; Zhang H
J Basic Microbiol; 2009 Jun; 49(3):318-26. PubMed ID: 19219898
[TBL] [Abstract][Full Text] [Related]
12. Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product.
Obioha PI; Ouoba LII; Anyogu A; Awamaria B; Atchia S; Ojimelukwe PC; Sutherland JP; Ghoddusi HB
Braz J Microbiol; 2021 Jun; 52(2):869-881. PubMed ID: 33694058
[TBL] [Abstract][Full Text] [Related]
13. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
Rai R; Tamang JP
World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
[TBL] [Abstract][Full Text] [Related]
14. Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources.
Bindu A; Lakshmidevi N
Arch Microbiol; 2021 Mar; 203(2):579-595. PubMed ID: 32990771
[TBL] [Abstract][Full Text] [Related]
15. Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.
Sun ZH; Liu WJ; Zhang JC; Yu J; Gao W; Jiri M; Menghe B; Sun TS; Zhang HP
Folia Microbiol (Praha); 2010 May; 55(3):270-6. PubMed ID: 20526841
[TBL] [Abstract][Full Text] [Related]
16. Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.
Albesharat R; Ehrmann MA; Korakli M; Yazaji S; Vogel RF
Syst Appl Microbiol; 2011 Apr; 34(2):148-55. PubMed ID: 21300508
[TBL] [Abstract][Full Text] [Related]
17. Microbial diversity and volatile profile of traditional fermented yak milk.
Jiang Y; Li N; Wang Q; Liu Z; Lee YK; Liu X; Zhao J; Zhang H; Chen W
J Dairy Sci; 2020 Jan; 103(1):87-97. PubMed ID: 31677844
[TBL] [Abstract][Full Text] [Related]
18. Efficacy of oral administration of lactic acid bacteria isolated from cocoa in a fermented milk preparation: reduction of colitis in an experimental rat model.
Dos Santos TF; Melo TA; Santos DS; Rezende RP; Dias JC; Romano CC
Genet Mol Res; 2016 Jul; 15(3):. PubMed ID: 27525878
[TBL] [Abstract][Full Text] [Related]
19. Identification and differentiation of Lactobacillus, Streptococcus and Bifidobacterium species in fermented milk products with bifidobacteria.
Carmen Collado M; Hernández M
Microbiol Res; 2007; 162(1):86-92. PubMed ID: 17112712
[TBL] [Abstract][Full Text] [Related]
20. Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture.
Liu D; Zhao F; Li L; Zhang J; Wu S; Lü X; Zhang H; Yi Y
J Dairy Sci; 2024 Apr; 107(4):1928-1949. PubMed ID: 37939838
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
