246 related articles for article (PubMed ID: 30243635)
41. Functionality of enterococci in dairy products.
Giraffa G
Int J Food Microbiol; 2003 Dec; 88(2-3):215-22. PubMed ID: 14596993
[TBL] [Abstract][Full Text] [Related]
42. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
Kourkoutas Y; Bosnea L; Taboukos S; Baras C; Lambrou D; Kanellaki M
J Dairy Sci; 2006 May; 89(5):1439-51. PubMed ID: 16606715
[TBL] [Abstract][Full Text] [Related]
43. Isolation and characterization of lactic acid bacteria with probiotic potential from traditional fermented special Kurdish cheese (Zhazhi) in Kurdistan Region, Iraq.
Othman MA; Karim AY
Cell Mol Biol (Noisy-le-grand); 2023 Sep; 69(9):75-83. PubMed ID: 37807331
[TBL] [Abstract][Full Text] [Related]
44. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
[TBL] [Abstract][Full Text] [Related]
45. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese.
Radulović Z; Miočinović J; Mirković N; Mirković M; Paunović D; Ivanović M; Seratlić S
Anim Sci J; 2017 Nov; 88(11):1849-1854. PubMed ID: 28631434
[TBL] [Abstract][Full Text] [Related]
46. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
Cuffia F; Bergamini CV; Hynes ÉR; Wolf IV; Perotti MC
Food Sci Technol Int; 2020 Mar; 26(2):173-184. PubMed ID: 31604385
[TBL] [Abstract][Full Text] [Related]
47. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
Rao KP; Chennappa G; Suraj U; Nagaraja H; Raj AP; Sreenivasa MY
Probiotics Antimicrob Proteins; 2015 Jun; 7(2):146-56. PubMed ID: 25666113
[TBL] [Abstract][Full Text] [Related]
48. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
[TBL] [Abstract][Full Text] [Related]
49. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
Irkin R; Yalcin O
Acta Sci Pol Technol Aliment; 2017; 16(2):181-189. PubMed ID: 28703958
[TBL] [Abstract][Full Text] [Related]
50. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
Argyri AA; Zoumpopoulou G; Karatzas KA; Tsakalidou E; Nychas GJ; Panagou EZ; Tassou CC
Food Microbiol; 2013 Apr; 33(2):282-91. PubMed ID: 23200662
[TBL] [Abstract][Full Text] [Related]
51. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.
Burns P; Cuffia F; Milesi M; Vinderola G; Meinardi C; Sabbag N; Hynes E
Food Microbiol; 2012 May; 30(1):45-50. PubMed ID: 22265282
[TBL] [Abstract][Full Text] [Related]
52. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
Vinderola CG; Mocchiutti P; Reinheimer JA
J Dairy Sci; 2002 Apr; 85(4):721-9. PubMed ID: 12018416
[TBL] [Abstract][Full Text] [Related]
53. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
[TBL] [Abstract][Full Text] [Related]
54. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
Rubio R; Jofré A; Aymerich T; Guàrdia MD; Garriga M
Meat Sci; 2014 Feb; 96(2 Pt A):937-42. PubMed ID: 24211552
[TBL] [Abstract][Full Text] [Related]
55. Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
Milesi MM; Wolf IV; Bergamini CV; Hynes ER
J Dairy Sci; 2010 Nov; 93(11):5020-31. PubMed ID: 20965316
[TBL] [Abstract][Full Text] [Related]
56. Probiotic bacteria in fermented foods: product characteristics and starter organisms.
Heller KJ
Am J Clin Nutr; 2001 Feb; 73(2 Suppl):374S-379S. PubMed ID: 11157344
[TBL] [Abstract][Full Text] [Related]
57. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
Phillips M; Kailasapathy K; Tran L
Int J Food Microbiol; 2006 Apr; 108(2):276-80. PubMed ID: 16478637
[TBL] [Abstract][Full Text] [Related]
58. Redox potential to discriminate among species of lactic acid bacteria.
Brasca M; Morandi S; Lodi R; Tamburini A
J Appl Microbiol; 2007 Nov; 103(5):1516-24. PubMed ID: 17953562
[TBL] [Abstract][Full Text] [Related]
59. A Lactic Acid Bacteria Consortium Impacted the Content of Casein-Derived Biopeptides in Dried Fresh Cheese.
Novak J; Butorac K; Leboš Pavunc A; Banić M; Butorac A; Lepur A; Oršolić N; Tonković K; Bendelja K; Čuljak N; Lovrić M; Šušković J; Kos B
Molecules; 2021 Dec; 27(1):. PubMed ID: 35011392
[TBL] [Abstract][Full Text] [Related]
60. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
O'Sullivan DJ; McSweeney PLH; Cotter PD; Giblin L; Sheehan JJ
J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
