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Journal Abstract Search

516 related items for PubMed ID: 1500547

  • 1. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food.
    Hekmat S, McMahon DJ.
    J Dairy Sci; 1992 Jun; 75(6):1415-22. PubMed ID: 1500547
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  • 3. Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor.
    Kongo JM, Gomes AM, Malcata FX.
    Lett Appl Microbiol; 2006 Jun; 42(6):595-9. PubMed ID: 16706898
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  • 5. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
    Yilmaztekin M, Ozer BH, Atasoy F.
    Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
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  • 7. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
    Holko I, Hrabě J, Šalaková A, Rada V.
    Meat Sci; 2013 Jul; 94(3):275-9. PubMed ID: 23567124
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  • 9. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
    Ding WK, Shah NP.
    J Food Sci; 2010 Apr; 75(3):M140-9. PubMed ID: 20492303
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  • 10. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.
    Shu G, Bao C, Chen H, Wang C, Yang H.
    Acta Sci Pol Technol Aliment; 2016 Apr; 15(2):151-159. PubMed ID: 28071005
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  • 11. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions.
    Afzaal M, Saeed F, Arshad MU, Nadeem MT, Saeed M, Tufail T.
    Probiotics Antimicrob Proteins; 2019 Dec; 11(4):1348-1354. PubMed ID: 30426464
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  • 12. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures.
    Lamoureux L, Roy D, Gauthier SF.
    J Dairy Sci; 2002 May; 85(5):1058-69. PubMed ID: 12086039
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  • 13. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability.
    Akalın AS, Kesenkas H, Dinkci N, Unal G, Ozer E, Kınık O.
    J Dairy Sci; 2018 Jan; 101(1):37-46. PubMed ID: 29103712
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  • 14. Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts.
    Hong SH, Marshall RT.
    J Dairy Sci; 2001 Jun; 84(6):1367-74. PubMed ID: 11417694
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  • 15. Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5.
    Singh RP, Damle SG, Chawla A.
    Acta Odontol Scand; 2011 Nov; 69(6):389-94. PubMed ID: 21466258
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  • 16. Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.
    Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JA, Bolini HM.
    J Food Sci; 2012 Jan; 77(1):S24-8. PubMed ID: 22260128
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  • 17. Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures.
    Kneifel W, Jaros D, Erhard F.
    Int J Food Microbiol; 1993 May; 18(3):179-89. PubMed ID: 8494687
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  • 18. Short-term effect of ice-cream containing Bifidobacterium lactis Bb-12 on the number of salivary mutans streptococci and lactobacilli.
    Caglar E, Kuscu OO, Selvi Kuvvetli S, Kavaloglu Cildir S, Sandalli N, Twetman S.
    Acta Odontol Scand; 2008 Jun; 66(3):154-8. PubMed ID: 18568474
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  • 19. 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 Jun; 14(4):407-414. PubMed ID: 28068046
    [Abstract] [Full Text] [Related]

  • 20. Survival during frozen and subsequent refrigerated storage of Lactobacillus acidophilus cells as influenced by the growth phase.
    Brashears MM, Gilliland SE.
    J Dairy Sci; 1995 Nov; 78(11):2326-35. PubMed ID: 8747323
    [Abstract] [Full Text] [Related]

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