207 related articles for article (PubMed ID: 29342350)
21. 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]
22. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
Zúñiga Estrada A; Sánchez Mendoza M; Mota de la Garza L; Ortigoza Ferado J
Rev Latinoam Microbiol; 1999; 41(1):5-10. PubMed ID: 10932746
[TBL] [Abstract][Full Text] [Related]
23. Donkey Milk for Manufacture of Novel Functional Fermented Beverages.
Perna A; Intaglietta I; Simonetti A; Gambacorta E
J Food Sci; 2015 Jun; 80(6):S1352-9. PubMed ID: 25962497
[TBL] [Abstract][Full Text] [Related]
24. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
Han X; Yang Z; Jing X; Yu P; Zhang Y; Yi H; Zhang L
Biomed Res Int; 2016; 2016():7945675. PubMed ID: 27294135
[TBL] [Abstract][Full Text] [Related]
25. Structural characterization of the exopolysaccharide produced by Streptococcus thermophilus 05-34 and its in situ application in yogurt.
Qin QQ; Xia BS; Xiong Y; Zhang SX; Luo YB; Hao YL
J Food Sci; 2011; 76(9):C1226-30. PubMed ID: 22416681
[TBL] [Abstract][Full Text] [Related]
26. [Changes in microbiological quality of kefir and yoghurt on the Warsaw market in the years 1995-2001].
Molska I; Nowosielska R; Frelik I
Rocz Panstw Zakl Hig; 2003; 54(2):145-52. PubMed ID: 14531079
[TBL] [Abstract][Full Text] [Related]
27. Sensor fusion for on-line monitoring of yoghurt fermentation.
Cimander C; Carlsson M; Mandenius CF
J Biotechnol; 2002 Nov; 99(3):237-48. PubMed ID: 12385712
[TBL] [Abstract][Full Text] [Related]
28. Strains and species of lactic acid bacteria in fermented milks (yogurts): effect on in vivo lactose digestion.
Martini MC; Lerebours EC; Lin WJ; Harlander SK; Berrada NM; Antoine JM; Savaiano DA
Am J Clin Nutr; 1991 Dec; 54(6):1041-6. PubMed ID: 1957819
[TBL] [Abstract][Full Text] [Related]
29. Milk kefir: nutritional, microbiological and health benefits.
Rosa DD; Dias MMS; Grześkowiak ŁM; Reis SA; Conceição LL; Peluzio MDCG
Nutr Res Rev; 2017 Jun; 30(1):82-96. PubMed ID: 28222814
[TBL] [Abstract][Full Text] [Related]
30. The influence of the dose of calcium bisglycinate on physicochemical properties, sensory analysis and texture profile of kefirs during 21 days of cold storage.
Pawlos M; Znamirowska A; Szajnar K; Kalicka D
Acta Sci Pol Technol Aliment; 2016; 15(1):37-45. PubMed ID: 28071037
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Oxygen and diverse nutrients influence the water kefir fermentation process.
Laureys D; Aerts M; Vandamme P; De Vuyst L
Food Microbiol; 2018 Aug; 73():351-361. PubMed ID: 29526223
[TBL] [Abstract][Full Text] [Related]
33. Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles.
Rosales-Bravo H; Morales-Torres HC; Vázquez-Martínez J; Molina-Torres J; Olalde-Portugal V; Partida-Martínez LP
J Appl Microbiol; 2017 Nov; 123(5):1237-1250. PubMed ID: 28815819
[TBL] [Abstract][Full Text] [Related]
34. [Lactose content and beta-galactosidase activity in yogurt, cheeses and curdled milk made in Brazil].
Galvão LC; Fernandes MI; Sawamura R
Arq Gastroenterol; 1995; 32(1):8-14. PubMed ID: 7575185
[TBL] [Abstract][Full Text] [Related]
35. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains.
Yépez A; Russo P; Spano G; Khomenko I; Biasioli F; Capozzi V; Aznar R
Food Microbiol; 2019 Feb; 77():61-68. PubMed ID: 30297057
[TBL] [Abstract][Full Text] [Related]
36. Kefir extracts suppress in vitro proliferation of estrogen-dependent human breast cancer cells but not normal mammary epithelial cells.
Chen C; Chan HM; Kubow S
J Med Food; 2007 Sep; 10(3):416-22. PubMed ID: 17887934
[TBL] [Abstract][Full Text] [Related]
37. Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG.
Macuamule CL; Wiid IJ; van Helden PD; Tanner M; Witthuhn RC
Int J Food Microbiol; 2016 Jan; 217():170-6. PubMed ID: 26544204
[TBL] [Abstract][Full Text] [Related]
38. [Survival of Listeria monocytogenes in milk fermented with a starter culture for making yogurt].
Zúñiga-Estrada A; López-Merino A; de la Garza LM
Rev Latinoam Microbiol; 1995; 37(3):257-65. PubMed ID: 8850344
[TBL] [Abstract][Full Text] [Related]
39. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk.
Bengoa AA; Iraporda C; Garrote GL; Abraham AG
J Appl Microbiol; 2019 Mar; 126(3):686-700. PubMed ID: 30218595
[TBL] [Abstract][Full Text] [Related]
40. Modelling the effects of lactic acid, sodium benzoate and temperature on the growth of Candida maltosa.
Valík Ľ; Ačai P; Liptáková D
Lett Appl Microbiol; 2017 Nov; 65(5):453-460. PubMed ID: 28915310
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
