118 related articles for article (PubMed ID: 38867975)
1. Investigating lactic acid bacteria genus
Hamdaoui N; Benkirane C; Bouaamali H; Azghar A; Mouncif M; Maleb A; Hammouti B; Al-Anazi KM; Kumar P; Yadav KK; Choi JR; Meziane M
Heliyon; 2024 Jun; 10(11):e31957. PubMed ID: 38867975
[TBL] [Abstract][Full Text] [Related]
2. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.
Monteagudo-Mera A; Caro I; Rodríguez-Aparicio LB; Rúa J; Ferrero MA; García-Armesto MR
J Food Prot; 2011 Aug; 74(8):1379-86. PubMed ID: 21819671
[TBL] [Abstract][Full Text] [Related]
3. Potential probiotic of Lactobacillus strains isolated from the intestinal tracts of pigs and feces of dogs with antibacterial activity against multidrug-resistant pathogenic bacteria.
Lin CF; Lin MY; Lin CN; Chiou MT; Chen JW; Yang KC; Wu MC
Arch Microbiol; 2020 Sep; 202(7):1849-1860. PubMed ID: 32447432
[TBL] [Abstract][Full Text] [Related]
4. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.
Rai R; Tamang JP
World J Microbiol Biotechnol; 2022 Jan; 38(2):25. PubMed ID: 34989904
[TBL] [Abstract][Full Text] [Related]
5. Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture.
Larsen N; Werner BB; Vogensen FK; Jespersen L
J Dairy Sci; 2015 Mar; 98(3):1640-51. PubMed ID: 25597975
[TBL] [Abstract][Full Text] [Related]
6. Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.
Yerlikaya O
J Dairy Sci; 2019 Jan; 102(1):124-134. PubMed ID: 30391179
[TBL] [Abstract][Full Text] [Related]
7. [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]
8. Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
Fusieger A; Martins MCF; de Freitas R; Nero LA; de Carvalho AF
Braz J Microbiol; 2020 Mar; 51(1):313-321. PubMed ID: 31734902
[TBL] [Abstract][Full Text] [Related]
9. Phenotypic, Technological, Safety, and Genomic Profiles of Gamma-Aminobutyric Acid-Producing
Valenzuela JA; Vázquez L; Rodríguez J; Flórez AB; Vasek OM; Mayo B
Int J Mol Sci; 2024 Feb; 25(4):. PubMed ID: 38397005
[TBL] [Abstract][Full Text] [Related]
10. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
Fernández E; Alegría A; Delgado S; Martín MC; Mayo B
Appl Environ Microbiol; 2011 Aug; 77(15):5324-35. PubMed ID: 21666023
[TBL] [Abstract][Full Text] [Related]
11. Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria.
Goa T; Beyene G; Mekonnen M; Gorems K
Int J Food Sci; 2022; 2022():2076021. PubMed ID: 36561884
[TBL] [Abstract][Full Text] [Related]
12. Isolation, characterization of Weissella confusa and Lactococcus lactis from different milk sources and determination of probiotic features.
Onur M; Önlü H
Braz J Microbiol; 2024 Mar; 55(1):663-679. PubMed ID: 38158467
[TBL] [Abstract][Full Text] [Related]
13. Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.
Kahala M; Mäki M; Lehtovaara A; Tapanainen JM; Katiska R; Juuruskorpi M; Juhola J; Joutsjoki V
J Appl Microbiol; 2008 Dec; 105(6):1929-38. PubMed ID: 19120639
[TBL] [Abstract][Full Text] [Related]
14. Enhancement of Nisin Production by Lactococcus lactis subsp. lactis.
Dussault D; Vu KD; Lacroix M
Probiotics Antimicrob Proteins; 2016 Sep; 8(3):170-5. PubMed ID: 27147536
[TBL] [Abstract][Full Text] [Related]
15. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
Kuley E; Balıkcı E; Özoğul I; Gökdogan S; Ozoğul F
J Food Sci; 2012 Dec; 77(12):M650-8. PubMed ID: 22853653
[TBL] [Abstract][Full Text] [Related]
16. Investigation of Flavor-Forming Starter
Lee HW; Kim IS; Kil BJ; Seo E; Park H; Ham JS; Choi YJ; Huh CS
J Microbiol Biotechnol; 2020 Sep; 30(9):1404-1411. PubMed ID: 32522956
[TBL] [Abstract][Full Text] [Related]
17. Safety and Beneficial Properties of Bacteriocinogenic Lactococcus lactis and Pediococcus pentosaceus Strains, and Their Effect Versus Oral Cavity Related and Antibiotic-Resistant Pathogens.
Choi GH; Fugaban JII; Dioso CM; Bucheli JEV; Holzapfel WH; Todorov SD
Probiotics Antimicrob Proteins; 2024 Apr; ():. PubMed ID: 38564170
[TBL] [Abstract][Full Text] [Related]
18. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
Chiang ML; Chen HC; Wang SY; Hsieh YL; Chen MJ
J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
[TBL] [Abstract][Full Text] [Related]
19. Characterization of diacetin B, a bacteriocin from Lactococcus lactis subsp. lactis bv. diacetylactis UL720.
Ali D; Lacroix C; Thuault D; Bourgeois CM; Simard RE
Can J Microbiol; 1995 Sep; 41(9):832-41. PubMed ID: 7585360
[TBL] [Abstract][Full Text] [Related]
20. Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
Medina R; Katz M; Gonzalez S; Oliver G
J Food Prot; 2001 Apr; 64(4):559-63. PubMed ID: 11307898
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]