These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

829 related items for PubMed ID: 16706898

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Jul; 97(4):2039-44. PubMed ID: 24485676
    [Abstract] [Full Text] [Related]

  • 4. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage.
    Wang YC, Yu RC, Chou CC.
    Int J Food Microbiol; 2004 Jun 01; 93(2):209-17. PubMed ID: 15135959
    [Abstract] [Full Text] [Related]

  • 5. Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation.
    Gomes AM, Malcata FX.
    J Dairy Sci; 1998 Jun 01; 81(6):1492-507. PubMed ID: 9684158
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 75(6):1415-22. PubMed ID: 1500547
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk.
    Varga L, Süle J, Nagy P.
    J Dairy Sci; 2014 Nov 01; 97(11):6814-8. PubMed ID: 25151879
    [Abstract] [Full Text] [Related]

  • 9. [Survival of Lactobacillus acidophilus and Bifidobacterium sp. in the small intestine following ingestion in fermented milk. A rational basis for the use of probiotics in man].
    Marteau P, Pochart P, Bouhnik Y, Zidi S, Goderel I, Rambaud JC.
    Gastroenterol Clin Biol; 1992 Nov 01; 16(1):25-8. PubMed ID: 1537478
    [Abstract] [Full Text] [Related]

  • 10. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions.
    Bedani R, Rossi EA, Isay Saad SM.
    Food Microbiol; 2013 Jun 01; 34(2):382-9. PubMed ID: 23541206
    [Abstract] [Full Text] [Related]

  • 11. 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 Jun 01; 15(2):151-159. PubMed ID: 28071005
    [Abstract] [Full Text] [Related]

  • 12. Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria.
    Mituniewicz-Małek A, Ziarno M, Dmytrów I.
    J Dairy Sci; 2014 Jun 01; 97(6):3332-8. PubMed ID: 24704222
    [Abstract] [Full Text] [Related]

  • 13. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
    Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME.
    J Dairy Res; 2009 Feb 01; 76(1):74-82. PubMed ID: 19121239
    [Abstract] [Full Text] [Related]

  • 14. Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.
    Liu SQ, Tsao M.
    Int J Food Microbiol; 2009 Sep 30; 135(1):34-8. PubMed ID: 19666198
    [Abstract] [Full Text] [Related]

  • 15. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
    Sodini I, Lucas A, Oliveira MN, Remeuf F, Corrieu G.
    J Dairy Sci; 2002 Oct 30; 85(10):2479-88. PubMed ID: 12416799
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. [Survival of Listeria monocytogenes in milk fermented with a starter culture for making yogurt].
    Zúñiga-Estrada A, López-Merino A, de la Garza LM.
    Rev Latinoam Microbiol; 1995 Oct 30; 37(3):257-65. PubMed ID: 8850344
    [Abstract] [Full Text] [Related]

  • 19. Development of a new oat-based probiotic drink.
    Angelov A, Gotcheva V, Kuncheva R, Hristozova T.
    Int J Food Microbiol; 2006 Oct 15; 112(1):75-80. PubMed ID: 16854486
    [Abstract] [Full Text] [Related]

  • 20. Growth and metabolism of selected strains of probiotic bacteria in milk.
    Østlie HM, Helland MH, Narvhus JA.
    Int J Food Microbiol; 2003 Oct 15; 87(1-2):17-27. PubMed ID: 12927703
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 42.