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Journal Abstract Search

279 related items for PubMed ID: 16125381

  • 21. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.
    Skonberg DI, Fader S, Perkins LB, Perry JJ.
    J Food Sci; 2021 Feb; 86(2):334-342. PubMed ID: 33483957
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  • 23. Effects of dimethyl dicarbonate (DMDC) on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment.
    Yu Y, Xiao G, Xu Y, Wu J, Wen J.
    J Food Sci; 2014 May; 79(5):M947-54. PubMed ID: 24735408
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  • 28. 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
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  • 30. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
    Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L.
    Food Microbiol; 2020 Oct; 91():103540. PubMed ID: 32539956
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  • 32. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
    Szutowska J, Gwiazdowska D.
    Arch Microbiol; 2021 Apr; 203(3):975-988. PubMed ID: 33104821
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  • 34. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.
    Fonseca HC, Melo DS, Ramos CL, Dias DR, Schwan RF.
    Braz J Microbiol; 2021 Dec; 52(4):2307-2317. PubMed ID: 34626345
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  • 36. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP.
    Int J Food Microbiol; 2001 Mar 20; 64(3):261-75. PubMed ID: 11294348
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  • 37. Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.
    Janiszewska-Turak E, Rybak K, Witrowa-Rajchert D, Pobiega K, Wierzbicka A, Ossowski S, Sękul J, Kufel A, Wiśniewska A, Trych U, Szczepańska-Stolarczyk J, Krzykowski A, Gramza-Michałowska A.
    Molecules; 2024 Sep 24; 29(19):. PubMed ID: 39407449
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  • 38. Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500.
    Kawee-Ai A, Seesuriyachan P.
    Prep Biochem Biotechnol; 2019 Sep 24; 49(10):997-1009. PubMed ID: 31403909
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  • 39. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
    Chaikham P, Apichartsrangkoon A, Worametrachanon S, Supraditareporn W, Chokiatirote E, Van der Wiele T.
    J Sci Food Agric; 2013 Jul 24; 93(9):2229-38. PubMed ID: 23401169
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  • 40. Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles.
    Liu Y, Chen H, Chen W, Zhong Q, Zhang G, Chen W.
    Molecules; 2018 Sep 16; 23(9):. PubMed ID: 30223615
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