301 related articles for article (PubMed ID: 23628252)
1. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
Leite AM; Leite DC; Del Aguila EM; Alvares TS; Peixoto RS; Miguel MA; Silva JT; Paschoalin VM
J Dairy Sci; 2013 Jul; 96(7):4149-59. PubMed ID: 23628252
[TBL] [Abstract][Full Text] [Related]
2. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
Kesmen Z; Kacmaz N
J Food Sci; 2011; 76(5):M276-83. PubMed ID: 22417438
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.
Chen TH; Wang SY; Chen KN; Liu JR; Chen MJ
J Dairy Sci; 2009 Jul; 92(7):3002-13. PubMed ID: 19528577
[TBL] [Abstract][Full Text] [Related]
5. Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Guzel-Seydim Z; Seydim AC; Greene AK
J Dairy Sci; 2000 Feb; 83(2):275-7. PubMed ID: 10714860
[TBL] [Abstract][Full Text] [Related]
6. The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.
Wang L; Zhong H; Liu K; Guo A; Qi X; Cai M
Food Sci Technol Int; 2016 Oct; 22(7):598-608. PubMed ID: 26924844
[TBL] [Abstract][Full Text] [Related]
7. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation.
Londero A; Hamet MF; De Antoni GL; Garrote GL; Abraham AG
J Dairy Res; 2012 Aug; 79(3):262-71. PubMed ID: 22717048
[TBL] [Abstract][Full Text] [Related]
8. Microbiological quality of fermented milk produced by repeated-batch culture.
Nakasaki K; Yanagisawa M; Kobayashi K
J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
[TBL] [Abstract][Full Text] [Related]
9. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
Wang SY; Chen HC; Dai TY; Huang IN; Liu JR; Chen MJ
J Dairy Sci; 2011 Feb; 94(2):623-35. PubMed ID: 21257031
[TBL] [Abstract][Full Text] [Related]
10. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis.
Viana RO; Magalhães-Guedes KT; Braga RA; Dias DR; Schwan RF
Braz J Microbiol; 2017; 48(3):592-601. PubMed ID: 28283415
[TBL] [Abstract][Full Text] [Related]
11. Chemical and microbiological characterisation of kefir grains.
Garrote GL; Abraham AG; De Antoni GL
J Dairy Res; 2001 Nov; 68(4):639-52. PubMed ID: 11928960
[TBL] [Abstract][Full Text] [Related]
12. A novel immobilized cell system involving Taiwanese kefir microorganisms and sugar cane pieces for fermented milk production.
Ng KS; Wang SY; Chen MJ
J Dairy Sci; 2020 Jan; 103(1):141-149. PubMed ID: 31629528
[TBL] [Abstract][Full Text] [Related]
13. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
Upreti P; McKay LL; Metzger LE
J Dairy Sci; 2006 Feb; 89(2):429-43. PubMed ID: 16428613
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
Chen HC; Wang SY; Chen MJ
Food Microbiol; 2008 May; 25(3):492-501. PubMed ID: 18355674
[TBL] [Abstract][Full Text] [Related]
16. Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains.
Hamet MF; Londero A; Medrano M; Vercammen E; Van Hoorde K; Garrote GL; Huys G; Vandamme P; Abraham AG
Food Microbiol; 2013 Dec; 36(2):327-34. PubMed ID: 24010614
[TBL] [Abstract][Full Text] [Related]
17. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.
Gul O; Mortas M; Atalar I; Dervisoglu M; Kahyaoglu T
J Dairy Sci; 2015 Mar; 98(3):1517-25. PubMed ID: 25582588
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Polyphasic characterization of the lactic acid bacteria in kefir.
Mainville I; Robert N; Lee B; Farnworth ER
Syst Appl Microbiol; 2006 Jan; 29(1):59-68. PubMed ID: 16423657
[TBL] [Abstract][Full Text] [Related]
20. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir.
Magalhães KT; de M Pereira GV; Dias DR; Schwan RF
World J Microbiol Biotechnol; 2010 Jul; 26(7):1241-50. PubMed ID: 24026929
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]