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Journal Abstract Search

462 related items for PubMed ID: 16478637

  • 1. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
    Phillips M, Kailasapathy K, Tran L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):276-80. PubMed ID: 16478637
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  • 4. Pategrás cheese as a suitable carrier for six probiotic cultures.
    Bergamini C, Hynes E, Meinardi C, Suárez V, Quiberoni A, Zalazar C.
    J Dairy Res; 2010 Aug 25; 77(3):265-72. PubMed ID: 20181295
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  • 7. Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.
    Van de Casteele S, Ruyssen T, Vanheuverzwijn T, Van Assche P.
    Commun Agric Appl Biol Sci; 2003 Aug 25; 68(2 Pt B):539-42. PubMed ID: 24757803
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  • 9. 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 25; 55(1):53-60. PubMed ID: 14630592
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  • 10. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions.
    Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Pawlos M.
    Nutrients; 2022 Oct 23; 14(21):. PubMed ID: 36364717
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  • 11. Probiotic cheese containing Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus NCFM® modifies subpopulations of fecal lactobacilli and Clostridium difficile in the elderly.
    Lahtinen SJ, Forssten S, Aakko J, Granlund L, Rautonen N, Salminen S, Viitanen M, Ouwehand AC.
    Age (Dordr); 2012 Feb 23; 34(1):133-43. PubMed ID: 21264685
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  • 15. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
    Irkin R, Yalcin O.
    Acta Sci Pol Technol Aliment; 2017 Feb 23; 16(2):181-189. PubMed ID: 28703958
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  • 16. The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese.
    Aljewicz M, Siemianowska E, Cichosz G, Tońska E.
    J Dairy Sci; 2014 Feb 23; 97(8):4824-31. PubMed ID: 24913654
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  • 17. Primary prevention of Clostridium difficile infections with a specific probiotic combining Lactobacillus acidophilus, L. casei, and L. rhamnosus strains: assessing the evidence.
    McFarland LV, Ship N, Auclair J, Millette M.
    J Hosp Infect; 2018 Aug 23; 99(4):443-452. PubMed ID: 29702133
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  • 18. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.
    Gardiner G, Ross RP, Collins JK, Fitzgerald G, Stanton C.
    Appl Environ Microbiol; 1998 Jun 23; 64(6):2192-9. PubMed ID: 9603834
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  • 19. Viability, Acid and Bile Tolerance of Spray Dried Probiotic Bacteria and Some Commercial Probiotic Supplement Products Kept at Room Temperature.
    Dianawati D, Mishra V, Shah NP.
    J Food Sci; 2016 Jun 23; 81(6):M1472-9. PubMed ID: 27145163
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  • 20. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
    Gomes AM, Malcata FX.
    J Dairy Sci; 1998 Jun 23; 81(6):1492-507. PubMed ID: 9684158
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