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Journal Abstract Search

588 related items for PubMed ID: 17061533

  • 21. Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts.
    Laiño JE, Leblanc JG, Savoy de Giori G.
    Can J Microbiol; 2012 May; 58(5):581-8. PubMed ID: 22502809
    [Abstract] [Full Text] [Related]

  • 22. Growth, proteolytic, and ACE-I activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and rheological properties of low-fat yogurt as influenced by the addition of Raftiline HP.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep; 73(7):M368-74. PubMed ID: 18803721
    [Abstract] [Full Text] [Related]

  • 23. Yoghurt fermentation at elevated temperatures by strains of Streptococcus thermophilus expressing a small heat-shock protein: application of a two-plasmid system for constructing food-grade strains of Streptococcus thermophilus.
    El Demerdash HA, Oxmann J, Heller KJ, Geis A.
    Biotechnol J; 2006 Apr; 1(4):398-404. PubMed ID: 16892266
    [Abstract] [Full Text] [Related]

  • 24. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep; 73(7):M360-7. PubMed ID: 18803720
    [Abstract] [Full Text] [Related]

  • 25. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
    Kaneko D, Igarashi T, Aoyama K.
    J Agric Food Chem; 2014 Feb 19; 62(7):1658-63. PubMed ID: 24495115
    [Abstract] [Full Text] [Related]

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  • 27. Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk.
    Ebel B, Martin F, Le LD, Gervais P, Cachon R.
    J Dairy Sci; 2011 May 19; 94(5):2185-91. PubMed ID: 21524508
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.
    Ramchandran L, Shah NP.
    J Dairy Sci; 2009 Mar 01; 92(3):895-906. PubMed ID: 19233782
    [Abstract] [Full Text] [Related]

  • 30. The survival of Staphylococcus aureus during the fermentation and storage of yoghurt.
    Pazakova J, Turek P, Laciakova A.
    J Appl Microbiol; 1997 May 01; 82(5):659-62. PubMed ID: 9172410
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  • 32. Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles.
    Mostafaie A, Bahrami G, Chalabi M.
    J Dairy Res; 2018 Nov 01; 85(4):472-475. PubMed ID: 30101732
    [Abstract] [Full Text] [Related]

  • 33. Physiology of Streptococcus thermophilus during the late stage of milk fermentation with special regard to sulfur amino-acid metabolism.
    Herve-Jimenez L, Guillouard I, Guedon E, Gautier C, Boudebbouze S, Hols P, Monnet V, Rul F, Maguin E.
    Proteomics; 2008 Oct 01; 8(20):4273-86. PubMed ID: 18814336
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  • 34. Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life.
    Alhejaili M, Olson DW, Velázquez C, Janes M, Boeneke C, Aryana KJ.
    J Dairy Sci; 2019 Mar 01; 102(3):2011-2016. PubMed ID: 30639018
    [Abstract] [Full Text] [Related]

  • 35. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
    Yamamoto E, Watanabe R, Ichimura T, Ishida T, Kimura K.
    J Dairy Sci; 2021 Feb 01; 104(2):1454-1464. PubMed ID: 33309355
    [Abstract] [Full Text] [Related]

  • 36. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
    Jia R, Chen H, Chen H, Ding W.
    J Dairy Sci; 2016 Jan 01; 99(1):221-7. PubMed ID: 26601583
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  • 37. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES, Begunova AV.
    Vopr Pitan; 2021 Jan 01; 90(5):115-125. PubMed ID: 34719149
    [Abstract] [Full Text] [Related]

  • 38. [Changes in microbiological quality of kefir and yoghurt on the Warsaw market in the years 1995-2001].
    Molska I, Nowosielska R, Frelik I.
    Rocz Panstw Zakl Hig; 2003 Jan 01; 54(2):145-52. PubMed ID: 14531079
    [Abstract] [Full Text] [Related]

  • 39. Enzymatic fragmentation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
    Somkuti GA, Paul M.
    Appl Microbiol Biotechnol; 2010 Jun 01; 87(1):235-42. PubMed ID: 20165946
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