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Journal Abstract Search

709 related items for PubMed ID: 12866624

  • 1. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun; 47(3):199-206. PubMed ID: 12866624
    [Abstract] [Full Text] [Related]

  • 2. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC, Ebert Y, Clawin-Rädecker I, Schlimme E.
    Nahrung; 2003 Oct; 47(5):349-53. PubMed ID: 14609093
    [Abstract] [Full Text] [Related]

  • 3. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M, Hébert EM, Mozzi F, Font de Valdez G.
    Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
    [Abstract] [Full Text] [Related]

  • 4. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
    [Abstract] [Full Text] [Related]

  • 5. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 6. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Mar 15; 41(1):5-10. PubMed ID: 10932746
    [Abstract] [Full Text] [Related]

  • 7. Distribution and stability of aflatoxin M1 during production and storage of yoghurt.
    Govaris A, Roussi V, Koidis PA, Botsoglou NA.
    Food Addit Contam; 2002 Nov 15; 19(11):1043-50. PubMed ID: 12456275
    [Abstract] [Full Text] [Related]

  • 8. Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
    Zúñiga Estrada A, Mota de la Garza L, Sánchez Mendoza M, Santos López EM, Filardo Kerstupp S, López Merino A.
    Rev Latinoam Microbiol; 2005 Nov 15; 47(3-4):88-91. PubMed ID: 17061533
    [Abstract] [Full Text] [Related]

  • 9. Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.
    Möller C, Bockelmann W, Ammann A, Heller KJ.
    Biotechnol J; 2007 Apr 15; 2(4):469-79. PubMed ID: 17260332
    [Abstract] [Full Text] [Related]

  • 10. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
    Ongol MP, Sawatari Y, Ebina Y, Sone T, Tanaka M, Tomita F, Yokota A, Asano K.
    Int J Food Microbiol; 2007 May 30; 116(3):358-66. PubMed ID: 17434219
    [Abstract] [Full Text] [Related]

  • 11. Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.
    El Demerdash HA, Oxmann J, Heller KJ, Geis A.
    Biotechnol J; 2006 Apr 30; 1(4):398-404. PubMed ID: 16892266
    [Abstract] [Full Text] [Related]

  • 12. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ.
    Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513
    [Abstract] [Full Text] [Related]

  • 13. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 02; 73(7):M360-7. PubMed ID: 18803720
    [Abstract] [Full Text] [Related]

  • 14. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 02; 73(7):M368-74. PubMed ID: 18803721
    [Abstract] [Full Text] [Related]

  • 15. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
    Pescuma M, Hébert EM, Mozzi F, Valdez GF.
    J Appl Microbiol; 2007 Nov 02; 103(5):1738-46. PubMed ID: 17953584
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture.
    Kopsahelis N, Panas P, Kourkoutas Y, Koutinas AA.
    J Agric Food Chem; 2007 Nov 28; 55(24):9829-36. PubMed ID: 17985843
    [Abstract] [Full Text] [Related]

  • 17. Production of amino acids by yogurt bacteria.
    Beshkova DM, Simova ED, Frengova GI, Simov ZI, Adilov EF.
    Biotechnol Prog; 1998 Nov 28; 14(6):963-5. PubMed ID: 9841662
    [Abstract] [Full Text] [Related]

  • 18. Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality.
    Soukoulis C, Panagiotidis P, Koureli R, Tzia C.
    J Dairy Sci; 2007 Jun 28; 90(6):2641-54. PubMed ID: 17517704
    [Abstract] [Full Text] [Related]

  • 19. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.
    Karagül-Yüceer Y, Wilson JC, White CH.
    J Dairy Sci; 2001 Mar 28; 84(3):543-50. PubMed ID: 11286405
    [Abstract] [Full Text] [Related]

  • 20. Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation.
    Hassan AN, Corredig M, Frank JF.
    J Dairy Sci; 2002 Apr 28; 85(4):716-20. PubMed ID: 12018415
    [Abstract] [Full Text] [Related]

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