BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

307 related articles for article (PubMed ID: 8708082)

  • 1. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.
    Nighswonger BD; Brashears MM; Gilliland SE
    J Dairy Sci; 1996 Feb; 79(2):212-9. PubMed ID: 8708082
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria.
    Tharmaraj N; Shah NP
    J Dairy Sci; 2003 Jul; 86(7):2288-96. PubMed ID: 12906045
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
    Parra K; Ferrer M; Piñero M; Barboza Y; Medina LM
    J Food Prot; 2013 Feb; 76(2):265-71. PubMed ID: 23433374
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
    Vinderola CG; Prosello W; Ghiberto TD; Reinheimer JA
    J Dairy Sci; 2000 Sep; 83(9):1905-11. PubMed ID: 11003217
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
    Ng EW; Yeung M; Tong PS
    Int J Food Microbiol; 2011 Jan; 145(1):169-75. PubMed ID: 21196060
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage.
    Schillinger U
    Int J Food Microbiol; 1999 Mar; 47(1-2):79-87. PubMed ID: 10357276
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G; Wang S; Chen Z; Chen H; Wang C; Ma Y
    Acta Sci Pol Technol Aliment; 2015; 14(4):407-414. PubMed ID: 28068046
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.
    Tian H; Shen Y; Yu H; He Y; Chen C
    J Food Sci; 2017 Jul; 82(7):1693-1701. PubMed ID: 28598540
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk.
    Colombo M; de Oliveira AE; de Carvalho AF; Nero LA
    Food Microbiol; 2014 May; 39():89-95. PubMed ID: 24387857
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Development and use of tuf gene-based primers for the multiplex PCR detection of Lactobacillus acidophilus, Lactobacillus casei group, Lactobacillus delbrueckii, and Bifidobacterium longum in commercial dairy products.
    Sheu SJ; Hwang WZ; Chen HC; Chiang YC; Tsen HY
    J Food Prot; 2009 Jan; 72(1):93-100. PubMed ID: 19205469
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
    Wang J; Guo Z; Zhang Q; Yan L; Chen W; Liu XM; Zhang HP
    J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Incorporation of citrus fibers in fermented milk containing probiotic bacteria.
    Sendra E; Fayos P; Lario Y; Fernández-López J; Sayas-Barberá E; Pérez-Alvarez JA
    Food Microbiol; 2008 Feb; 25(1):13-21. PubMed ID: 17993372
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.
    Ashraf R; Shah NP
    Int J Food Microbiol; 2011 Oct; 149(3):194-208. PubMed ID: 21807435
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
    Gustaw W; Kozioł J; Radzki W; Skrzypczak K; Michalak-Majewska M; Sołowiej B; Sławińska A; Jabłońska-Ryś E
    Acta Sci Pol Technol Aliment; 2016; 15(1):29-36. PubMed ID: 28071036
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk.
    Basannavar S; Pothuraju R; Sharma RK
    J Sci Food Agric; 2014 Oct; 94(13):2712-7. PubMed ID: 24733678
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk.
    Millette M; Luquet FM; Lacroix M
    Lett Appl Microbiol; 2007 Mar; 44(3):314-9. PubMed ID: 17309510
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
    Burns P; Patrignani F; Serrazanetti D; Vinderola GC; Reinheimer JA; Lanciotti R; Guerzoni ME
    J Dairy Sci; 2008 Feb; 91(2):500-12. PubMed ID: 18218736
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
    Rutella GS; Tagliazucchi D; Solieri L
    Food Microbiol; 2016 Dec; 60():54-61. PubMed ID: 27554146
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
    Oberg CJ; Moyes LV; Domek MJ; Brothersen C; McMahon DJ
    J Dairy Sci; 2011 May; 94(5):2220-30. PubMed ID: 21524512
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.