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Journal Abstract Search

155 related items for PubMed ID: 16162516

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  • 3. Lactococcus lactis is capable of improving the riboflavin status in deficient rats.
    LeBlanc JG, Burgess C, Sesma F, de Giori GS, van Sinderen D.
    Br J Nutr; 2005 Aug; 94(2):262-7. PubMed ID: 16115361
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  • 6. Soyamilk fermented with riboflavin-producing Lactobacillus plantarum CRL 2130 reverts and prevents ariboflavinosis in murine models.
    Juarez Del Valle M, Laiño JE, de Moreno de LeBlanc A, Savoy de Giori G, LeBlanc JG.
    Br J Nutr; 2016 Oct; 116(7):1229-1235. PubMed ID: 27641762
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  • 7. Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains.
    Rodríguez-Figueroa JC, González-Córdova AF, Astiazaran-García H, Hernández-Mendoza A, Vallejo-Cordoba B.
    J Dairy Sci; 2013 Jul; 96(7):4094-9. PubMed ID: 23628247
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  • 9. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis.
    Tarazanova M, Huppertz T, Kok J, Bachmann H.
    Microb Biotechnol; 2018 Jul; 11(4):770-780. PubMed ID: 29745037
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  • 11. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ.
    J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
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  • 12. Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, by Lactococcus lactis N8 and Saccharomyces boulardii SAA655.
    Chandrasekar Rajendran SC, Chamlagain B, Kariluoto S, Piironen V, Saris PEJ.
    J Appl Microbiol; 2017 Jun; 122(6):1663-1671. PubMed ID: 28339160
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  • 13. Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.
    Yerlikaya O.
    J Dairy Sci; 2019 Jan; 102(1):124-134. PubMed ID: 30391179
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  • 14. Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
    Narvhus JA, Osteraas K, Mutukumira T, Abrahamsen RK.
    Int J Food Microbiol; 1998 May 05; 41(1):73-80. PubMed ID: 9631339
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  • 15. Interaction between Lactococcus lactis and Lactococcus raffinolactis during growth in milk: development of a new starter culture.
    Kimoto-Nira H, Aoki R, Mizumachi K, Sasaki K, Naito H, Sawada T, Suzuki C.
    J Dairy Sci; 2012 Apr 05; 95(4):2176-85. PubMed ID: 22459863
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  • 16. Finding the Needle in the Haystack-the Use of Microfluidic Droplet Technology to Identify Vitamin-Secreting Lactic Acid Bacteria.
    Chen J, Vestergaard M, Jensen TG, Shen J, Dufva M, Solem C, Jensen PR.
    mBio; 2017 May 30; 8(3):. PubMed ID: 28559484
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  • 17. Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains.
    Rodríguez-Figueroa JC, González-Córdova AF, Astiazaran-García H, Vallejo-Cordoba B.
    Br J Nutr; 2013 Mar 14; 109(5):827-33. PubMed ID: 23168230
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  • 18. African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security.
    Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B.
    Int J Food Microbiol; 2017 Jun 05; 250():27-36. PubMed ID: 28364623
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  • 19. Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis.
    Odamaki T, Xiao JZ, Yonezawa S, Yaeshima T, Iwatsuki K.
    J Dairy Sci; 2011 Mar 05; 94(3):1112-21. PubMed ID: 21338777
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  • 20. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 05; 94(7):3229-41. PubMed ID: 21700007
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