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Journal Abstract Search

279 related items for PubMed ID: 16125381

  • 1. Production of probiotic cabbage juice by lactic acid bacteria.
    Yoon KY, Woodams EE, Hang YD.
    Bioresour Technol; 2006 Aug; 97(12):1427-30. PubMed ID: 16125381
    [Abstract] [Full Text] [Related]

  • 2. Probiotication of tomato juice by lactic acid bacteria.
    Yoon KY, Woodams EE, Hang YD.
    J Microbiol; 2004 Dec; 42(4):315-8. PubMed ID: 15650688
    [Abstract] [Full Text] [Related]

  • 3. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
    Wang CY, Ng CC, Su H, Tzeng WS, Shyu YT.
    Int J Food Sci Nutr; 2009 Dec; 60 Suppl 6():98-106. PubMed ID: 19340670
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
    [Abstract] [Full Text] [Related]

  • 6. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species.
    Mustafa SM, Chua LS, El-Enshasy HA, Abd Majid FA, Hanapi SZ, Abdul Malik R.
    J Food Biochem; 2019 Apr; 43(4):e12805. PubMed ID: 31353583
    [Abstract] [Full Text] [Related]

  • 7. Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei.
    Mirmohammadi R, Zamindar N, Razavi SH, Mirmohammadi M, Paidari S.
    Food Sci Nutr; 2021 Oct; 9(10):5370-5378. PubMed ID: 36225214
    [Abstract] [Full Text] [Related]

  • 8. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability.
    Costa MG, Fonteles TV, de Jesus AL, Rodrigues S.
    Food Chem; 2013 Aug 15; 139(1-4):261-6. PubMed ID: 23561104
    [Abstract] [Full Text] [Related]

  • 9. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice.
    Maciel da Silva R, Henrique Campelo P, Rodrigues S.
    Food Res Int; 2022 Apr 15; 154():111036. PubMed ID: 35337582
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 92(6):2468-76. PubMed ID: 19447978
    [Abstract] [Full Text] [Related]

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  • 13. Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts.
    Layla A, Syed QA, Zahoor T, Shahid M.
    Int Microbiol; 2024 Jun 15; 27(3):753-764. PubMed ID: 37700156
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  • 15. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum.
    Zdziobek P, Jodłowski GS, Strzelec EA.
    Molecules; 2023 Jun 07; 28(12):. PubMed ID: 37375149
    [Abstract] [Full Text] [Related]

  • 16. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
    Wang CY, Lin PR, Ng CC, Shyu YT.
    Anaerobe; 2010 Dec 07; 16(6):578-85. PubMed ID: 20951815
    [Abstract] [Full Text] [Related]

  • 17. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages.
    Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT.
    Molecules; 2020 Oct 30; 25(21):. PubMed ID: 33143293
    [Abstract] [Full Text] [Related]

  • 18. Performance in nondairy drinks of probiotic L. casei strains usually employed in dairy products.
    Céspedes M, Cárdenas P, Staffolani M, Ciappini MC, Vinderola G.
    J Food Sci; 2013 May 30; 78(5):M756-62. PubMed ID: 23527588
    [Abstract] [Full Text] [Related]

  • 19. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J, Pavunc AL, Gjuračić K, Spoljarec M, Sušković J, Kos B.
    J Food Sci; 2011 Mar 30; 76(2):M124-9. PubMed ID: 21535775
    [Abstract] [Full Text] [Related]

  • 20. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
    Blana VA, Polymeneas N, Tassou CC, Panagou EZ.
    Food Microbiol; 2016 Feb 30; 53(Pt B):71-5. PubMed ID: 26678132
    [Abstract] [Full Text] [Related]

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