437 related articles for article (PubMed ID: 31421399)
41. Evaluation of genetic and phenotypic consistency of Bacillus coagulans MTCC 5856: a commercial probiotic strain.
Majeed M; Nagabhushanam K; Natarajan S; Sivakumar A; Eshuis-de Ruiter T; Booij-Veurink J; de Vries YP; Ali F
World J Microbiol Biotechnol; 2016 Apr; 32(4):60. PubMed ID: 26925622
[TBL] [Abstract][Full Text] [Related]
42. Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.
Gursoy O; Gokce R; Con AH; Kinik O
Int J Food Sci Nutr; 2014 Nov; 65(7):816-20. PubMed ID: 25003962
[TBL] [Abstract][Full Text] [Related]
43. Recent Advances in the Physiology of Spore Formation for Bacillus Probiotic Production.
Elisashvili V; Kachlishvili E; Chikindas ML
Probiotics Antimicrob Proteins; 2019 Sep; 11(3):731-747. PubMed ID: 30515722
[TBL] [Abstract][Full Text] [Related]
44. Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment.
Majeed M; Majeed S; Nagabhushanam K; Arumugam S; Beede K; Ali F
Food Res Int; 2019 Jul; 121():497-505. PubMed ID: 31108774
[TBL] [Abstract][Full Text] [Related]
45. Should Lactobacillus sporogenes and Bacillus coagulans have a future?
Drago L; De Vecchi E
J Chemother; 2009 Aug; 21(4):371-7. PubMed ID: 19622453
[TBL] [Abstract][Full Text] [Related]
46. Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.
Van de Casteele S; Ruyssen T; Vanheuverzwijn T; Van Assche P
Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):539-42. PubMed ID: 24757803
[TBL] [Abstract][Full Text] [Related]
47. A new probiotic cheese with antioxidative and antimicrobial activity.
Songisepp E; Kullisaar T; Hütt P; Elias P; Brilene T; Zilmer M; Mikelsaar M
J Dairy Sci; 2004 Jul; 87(7):2017-23. PubMed ID: 15328213
[TBL] [Abstract][Full Text] [Related]
48. Probiotics, prebiotics, and microencapsulation: A review.
Sarao LK; Arora M
Crit Rev Food Sci Nutr; 2017 Jan; 57(2):344-371. PubMed ID: 25848935
[TBL] [Abstract][Full Text] [Related]
49. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures.
Albenzio M; Santillo A; Caroprese M; Ruggieri D; Napolitano F; Sevi A
J Dairy Sci; 2013 May; 96(5):2781-91. PubMed ID: 23522678
[TBL] [Abstract][Full Text] [Related]
50. Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices.
Linton RH; Harper N
J Environ Health; 2008 Mar; 70(7):31-7, 51. PubMed ID: 18348389
[TBL] [Abstract][Full Text] [Related]
51. Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination.
Madureira AR; Pintado ME; Gomes AM; Malcata FX
J Food Prot; 2011 Jul; 74(7):1194-9. PubMed ID: 21740724
[TBL] [Abstract][Full Text] [Related]
52. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
Gomes AA; Braga SP; Cruz AG; Cadena RS; Lollo PC; Carvalho C; Amaya-Farfán J; Faria JA; Bolini HM
J Dairy Sci; 2011 Oct; 94(10):4777-86. PubMed ID: 21943729
[TBL] [Abstract][Full Text] [Related]
53. Composition and sensory profiling of probiotic Scamorza ewe milk cheese.
Albenzio M; Santillo A; Caroprese M; Braghieri A; Sevi A; Napolitano F
J Dairy Sci; 2013 May; 96(5):2792-800. PubMed ID: 23522674
[TBL] [Abstract][Full Text] [Related]
54. Inhibition of Lipopolysaccharide-Induced Interleukin 8 in Human Adenocarcinoma Cell Line HT-29 by Spore Probiotics: B. coagulans and B. subtilis (natto).
Azimirad M; Alebouyeh M; Naji T
Probiotics Antimicrob Proteins; 2017 Mar; 9(1):56-63. PubMed ID: 27785697
[TBL] [Abstract][Full Text] [Related]
55. Probiotics from an industrial perspective.
Forssten SD; Sindelar CW; Ouwehand AC
Anaerobe; 2011 Dec; 17(6):410-3. PubMed ID: 21549209
[TBL] [Abstract][Full Text] [Related]
56. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
Erkaya T; Şengul M
J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
[TBL] [Abstract][Full Text] [Related]
57. Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis.
Daigle A; Roy D; Bélanger G; Vuillemard JC
J Dairy Sci; 1999 Jun; 82(6):1081-91. PubMed ID: 10386294
[TBL] [Abstract][Full Text] [Related]
58. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese.
Barreto Pinilla CM; Brandelli A; Ataíde Isaia H; Guzman F; Sundfeld da Gama MA; Spadoti LM; Torres Silva E Alves A
Curr Microbiol; 2024 Jun; 81(7):202. PubMed ID: 38829392
[TBL] [Abstract][Full Text] [Related]
59. Probiotic bacilli incorporation in foods: is really so easy?
Blaiotta G; De Sena M; De Girolamo F; Aponte M; Romano R
Food Microbiol; 2023 Oct; 115():104342. PubMed ID: 37567616
[TBL] [Abstract][Full Text] [Related]
60. Applicability of bacterial growth models in spreadable processed cheese.
Weiss D; Kaczmarek A; Stangierski J
Acta Sci Pol Technol Aliment; 2015; 14(3):199-205. PubMed ID: 28068027
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
