406 related articles for article (PubMed ID: 30592890)
1. [Development of biotechnology of fermented milk product with
Semenikhina VF; Rozhkova IV; Begunova AV; Fedorova TV; Shirshova TI
Vopr Pitan; 2018; 87(5):52-62. PubMed ID: 30592890
[TBL] [Abstract][Full Text] [Related]
2. [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]
3. Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria.
Ortiz-Rivera Y; Sánchez-Vega R; Gutiérrez-Méndez N; León-Félix J; Acosta-Muñiz C; Sepulveda DR
J Dairy Sci; 2017 Jun; 100(6):4258-4268. PubMed ID: 28342608
[TBL] [Abstract][Full Text] [Related]
4. Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms.
Bernat N; Cháfer M; González-Martínez C; Rodríguez-García J; Chiralt A
Food Sci Technol Int; 2015 Mar; 21(2):145-57. PubMed ID: 24464238
[TBL] [Abstract][Full Text] [Related]
5. In Vitro Evaluation of Swine-Derived Lactobacillus reuteri: Probiotic Properties and Effects on Intestinal Porcine Epithelial Cells Challenged with Enterotoxigenic Escherichia coli K88.
Wang Z; Wang L; Chen Z; Ma X; Yang X; Zhang J; Jiang Z
J Microbiol Biotechnol; 2016 Jun; 26(6):1018-25. PubMed ID: 26907754
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri.
Muthukumarasamy P; Holley RA
Int J Food Microbiol; 2006 Sep; 111(2):164-9. PubMed ID: 16884803
[TBL] [Abstract][Full Text] [Related]
8. [The development and investigation of nutritive and biological value and consumer properties of the fermented dairy product with flour free from glute].
Fedotova OB; Makarkin DV; Sokolova OV; Dunchenko NI
Vopr Pitan; 2019; 88(2):101-110. PubMed ID: 31233694
[TBL] [Abstract][Full Text] [Related]
9. Exoproteome Analysis of Antagonistic Interactions between the Probiotic Bacteria
Savinova OS; Glazunova OA; Moiseenko KV; Begunova AV; Rozhkova IV; Fedorova TV
Int J Mol Sci; 2021 Oct; 22(20):. PubMed ID: 34681658
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. [Comparative evaluation of the antagonistic activity of collection lactobacilli against the multidrug-resistant
Kishilova SA; Terekhova RP; Rozhkova IV; Yurova EA
Vopr Pitan; 2023; 92(6):120-127. PubMed ID: 38198425
[TBL] [Abstract][Full Text] [Related]
12. Development of a non-dairy probiotic fermented product based on almond milk and inulin.
Bernat N; Cháfer M; Chiralt A; González-Martínez C
Food Sci Technol Int; 2015 Sep; 21(6):440-53. PubMed ID: 25028153
[TBL] [Abstract][Full Text] [Related]
13. Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage.
Ruiz-Moyano S; Martín A; Benito MJ; Aranda E; Casquete R; Córdoba Mde G
J Food Sci; 2011; 76(5):M268-75. PubMed ID: 22417437
[TBL] [Abstract][Full Text] [Related]
14. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
Varga L; Süle J; Nagy P
J Dairy Sci; 2014; 97(4):2039-44. PubMed ID: 24485676
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Direct spray drying and microencapsulation of probiotic Lactobacillus reuteri from slurry fermentation with whey.
Jantzen M; Göpel A; Beermann C
J Appl Microbiol; 2013 Oct; 115(4):1029-36. PubMed ID: 23795825
[TBL] [Abstract][Full Text] [Related]
17. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.
Skrzypczak KW; Gustaw WZ; Jabłońska-Ryś ED; Michalak-Majewska M; Sławińska A; Radzki WP; Gustaw KM; Waśko AD
Acta Sci Pol Technol Aliment; 2017; 16(2):199-207. PubMed ID: 28703960
[TBL] [Abstract][Full Text] [Related]
18. Development of a potential functional food prepared with pigeon pea (Cajanus cajan), oats and Lactobacillus reuteri ATCC 55730.
Barboza Y; Márquez E; Parra K; Piñero MP; Medina LM
Int J Food Sci Nutr; 2012 Nov; 63(7):813-20. PubMed ID: 22533458
[TBL] [Abstract][Full Text] [Related]
19. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
Wang CY; Lin PR; Ng CC; Shyu YT
Anaerobe; 2010 Dec; 16(6):578-85. PubMed ID: 20951815
[TBL] [Abstract][Full Text] [Related]
20. Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product.
Shangpliang HNJ; Tamang JP
Int J Food Microbiol; 2023 Oct; 402():110300. PubMed ID: 37364321
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]