178 related articles for article (PubMed ID: 32500572)
1. Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese.
Domingos-Lopes MFP; Stanton C; Ross RP; Silva CCG
J Appl Microbiol; 2020 Dec; 129(6):1428-1440. PubMed ID: 32500572
[TBL] [Abstract][Full Text] [Related]
2. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese.
Ferrari Ida S; de Souza JV; Ramos CL; da Costa MM; Schwan RF; Dias FS
Food Microbiol; 2016 Dec; 60():29-38. PubMed ID: 27554143
[TBL] [Abstract][Full Text] [Related]
3. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China.
Shi Y; Cui X; Gu S; Yan X; Li R; Xia S; Chen H; Ge J
Probiotics Antimicrob Proteins; 2019 Dec; 11(4):1086-1099. PubMed ID: 30056601
[TBL] [Abstract][Full Text] [Related]
4. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach.
Margalho LP; Jorge GP; Noleto DAP; Silva CE; Abreu JS; Piran MVF; Brocchi M; Sant'Ana AS
Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234
[TBL] [Abstract][Full Text] [Related]
5. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity.
Albano C; Morandi S; Silvetti T; Casiraghi MC; Manini F; Brasca M
J Dairy Sci; 2018 Dec; 101(12):10807-10818. PubMed ID: 30243635
[TBL] [Abstract][Full Text] [Related]
6. Antibacterial and Antibiofilm Activity of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China Against Enteropathogenic Bacteria.
Cui X; Shi Y; Gu S; Yan X; Chen H; Ge J
Probiotics Antimicrob Proteins; 2018 Dec; 10(4):601-610. PubMed ID: 29218505
[TBL] [Abstract][Full Text] [Related]
7. Selection of indigenous Lactobacillus paracasei CD4 and Lactobacillus gastricus BTM 7 as probiotic: assessment of traits combined with principal component analysis.
Sharma K; Mahajan R; Attri S; Goel G
J Appl Microbiol; 2017 May; 122(5):1310-1320. PubMed ID: 28236643
[TBL] [Abstract][Full Text] [Related]
8. Growth of lactic acid bacteria in milk phospholipids enhances their adhesion to Caco-2 cells.
Rocha-Mendoza D; Kosmerl E; Miyagusuku-Cruzado G; Giusti MM; Jiménez-Flores R; García-Cano I
J Dairy Sci; 2020 Sep; 103(9):7707-7718. PubMed ID: 32684482
[TBL] [Abstract][Full Text] [Related]
9. Potential of lactic acid bacteria from Pico cheese for starter culture development.
Câmara SP; Dapkevicius A; Riquelme C; Elias RB; Silva C; Malcata FX; Dapkevicius M
Food Sci Technol Int; 2019 Jun; 25(4):303-317. PubMed ID: 30646760
[TBL] [Abstract][Full Text] [Related]
10. Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese.
Falfán-Cortés RN; Mora-Peñaflor N; Gómez-Aldapa CA; Rangel-Vargas E; Acevedo-Sandoval OA; Franco-Fernández MJ; Castro-Rosas J
J Food Prot; 2022 Jan; 85(1):112-121. PubMed ID: 34324685
[TBL] [Abstract][Full Text] [Related]
11. Lactic acid bacteria isolated from yak milk show probiotic potential.
Kaur M; Singh H; Jangra M; Kaur L; Jaswal P; Dureja C; Nandanwar H; Chaudhuri SR; Raje M; Mishra S; Pinnaka AK
Appl Microbiol Biotechnol; 2017 Oct; 101(20):7635-7652. PubMed ID: 28879447
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria.
Meng Z; Zhang L; Xin L; Lin K; Yi H; Han X
J Dairy Sci; 2018 Apr; 101(4):2887-2896. PubMed ID: 29428745
[TBL] [Abstract][Full Text] [Related]
14. Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions.
Zoumpopoulou G; Tzouvanou A; Mavrogonatou E; Alexandraki V; Georgalaki M; Anastasiou R; Papadelli M; Manolopoulou E; Kazou M; Kletsas D; Papadimitriou K; Tsakalidou E
Probiotics Antimicrob Proteins; 2018 Jun; 10(2):313-322. PubMed ID: 28762193
[TBL] [Abstract][Full Text] [Related]
15. Probiotic characteristics of Lactobacillus plantarum E680 and its effect on Hypercholesterolemic mice.
Zheng ZY; Cao FW; Wang WJ; Yu J; Chen C; Chen B; Liu JX; Firrman J; Renye J; Ren DX
BMC Microbiol; 2020 Aug; 20(1):239. PubMed ID: 32753060
[TBL] [Abstract][Full Text] [Related]
16. Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties.
Reuben RC; Roy PC; Sarkar SL; Rubayet Ul Alam ASM; Jahid IK
J Dairy Sci; 2020 Feb; 103(2):1223-1237. PubMed ID: 31759592
[TBL] [Abstract][Full Text] [Related]
17. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese.
Domingos-Lopes MFP; Stanton C; Ross PR; Dapkevicius MLE; Silva CCG
Food Microbiol; 2017 May; 63():178-190. PubMed ID: 28040167
[TBL] [Abstract][Full Text] [Related]
18. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
de Souza BMS; Borgonovi TF; Casarotti SN; Todorov SD; Penna ALB
Probiotics Antimicrob Proteins; 2019 Jun; 11(2):382-396. PubMed ID: 29542032
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
Coeuret V; Gueguen M; Vernoux JP
J Dairy Res; 2004 Nov; 71(4):451-60. PubMed ID: 15605712
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]