550 related articles for article (PubMed ID: 30298060)
1. Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With
Parker M; Zobrist S; Donahue C; Edick C; Mansen K; Hassan Zade Nadjari M; Heerikhuisen M; Sybesma W; Molenaar D; Diallo AM; Milani P; Kort R
Front Microbiol; 2018; 9():2218. PubMed ID: 30298060
[TBL] [Abstract][Full Text] [Related]
2. Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal.
Groenenboom AE; Parker ME; de Vries A; de Groot S; Zobrist S; Mansen K; Milani P; Kort R; Smid EJ; Schoustra SE
PLoS One; 2019; 14(5):e0215658. PubMed ID: 31075124
[TBL] [Abstract][Full Text] [Related]
3. [Development of fermented milk product based on mare milk and lactic microorganisms association].
Simonenko ES; Begunova AV
Vopr Pitan; 2021; 90(5):115-125. PubMed ID: 34719149
[TBL] [Abstract][Full Text] [Related]
4. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.
Kort R; Westerik N; Mariela Serrano L; Douillard FP; Gottstein W; Mukisa IM; Tuijn CJ; Basten L; Hafkamp B; Meijer WC; Teusink B; de Vos WM; Reid G; Sybesma W
Microb Cell Fact; 2015 Dec; 14():195. PubMed ID: 26643044
[TBL] [Abstract][Full Text] [Related]
5. Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso.
Bayili GR; Johansen P; Nielsen DS; Sawadogo-Lingani H; Ouedraogo GA; Diawara B; Jespersen L
World J Microbiol Biotechnol; 2019 Jun; 35(7):100. PubMed ID: 31222403
[TBL] [Abstract][Full Text] [Related]
6. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
Mani-López E; Palou E; López-Malo A
J Dairy Sci; 2014 May; 97(5):2578-90. PubMed ID: 24745665
[TBL] [Abstract][Full Text] [Related]
7. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba.
Mpofu A; Linnemann AR; Nout MJ; Zwietering MH; Smid EJ; den Besten HM
Int J Food Microbiol; 2016 Jan; 217():42-8. PubMed ID: 26490648
[TBL] [Abstract][Full Text] [Related]
8. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
Sodini I; Lucas A; Oliveira MN; Remeuf F; Corrieu G
J Dairy Sci; 2002 Oct; 85(10):2479-88. PubMed ID: 12416799
[TBL] [Abstract][Full Text] [Related]
9. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.
Farnworth ER; Mainville I; Desjardins MP; Gardner N; Fliss I; Champagne C
Int J Food Microbiol; 2007 May; 116(1):174-81. PubMed ID: 17292991
[TBL] [Abstract][Full Text] [Related]
10. Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.
Coman MM; Verdenelli MC; Cecchini C; Silvi S; Vasile A; Bahrim GE; Orpianesi C; Cresci A
Int J Food Microbiol; 2013 Oct; 167(2):261-8. PubMed ID: 24140807
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of fermented milk containing Lactobacillus rhamnosus SD11 on oral microbiota of healthy volunteers: A randomized clinical trial.
Rungsri P; Akkarachaneeyakorn N; Wongsuwanlert M; Piwat S; Nantarakchaikul P; Teanpaisan R
J Dairy Sci; 2017 Oct; 100(10):7780-7787. PubMed ID: 28803012
[TBL] [Abstract][Full Text] [Related]
13. The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by
Szajnar K; Pawlos M; Znamirowska A
Int J Food Sci; 2021; 2021():7928745. PubMed ID: 34336995
[TBL] [Abstract][Full Text] [Related]
14. Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food.
Wacoo AP; Mukisa IM; Meeme R; Byakika S; Wendiro D; Sybesma W; Kort R
Nutrients; 2019 Jan; 11(2):. PubMed ID: 30691002
[TBL] [Abstract][Full Text] [Related]
15. Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by
Znamirowska A; Szajnar K; Pawlos M
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684768
[TBL] [Abstract][Full Text] [Related]
16. Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period.
Moritz CM; Rall VL; Saeki MJ; Júnior AF
Braz J Microbiol; 2012 Jul; 43(3):1147-56. PubMed ID: 24031939
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.
Wu Z; Wu J; Cao P; Jin Y; Pan D; Zeng X; Guo Y
J Dairy Sci; 2017 Jun; 100(6):4223-4229. PubMed ID: 28434721
[TBL] [Abstract][Full Text] [Related]
19. Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods.
Westerik N; Wacoo AP; Sybesma W; Kort R
J Vis Exp; 2016 Sep; (115):. PubMed ID: 27684196
[TBL] [Abstract][Full Text] [Related]
20. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
Oliveira RP; Florence AC; Silva RC; Perego P; Converti A; Gioielli LA; Oliveira MN
Int J Food Microbiol; 2009 Jan; 128(3):467-72. PubMed ID: 19000641
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
