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Journal Abstract Search

703 related items for PubMed ID: 19527829

  • 1. Fermented goats' milk produced with selected multiple starters as a potentially functional food.
    Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F.
    Food Microbiol; 2009 Sep; 26(6):559-64. PubMed ID: 19527829
    [Abstract] [Full Text] [Related]

  • 2. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.
    Patrignani F, Lanciotti R, Mathara JM, Guerzoni ME, Holzapfel WH.
    Int J Food Microbiol; 2006 Mar 01; 107(1):1-11. PubMed ID: 16271787
    [Abstract] [Full Text] [Related]

  • 5. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
    [Abstract] [Full Text] [Related]

  • 6. Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage.
    El-Zahar K, Chobert JM, Sitohy M, Dalgalarrondo M, Haertlé T.
    Nahrung; 2003 Jun 15; 47(3):199-206. PubMed ID: 12866624
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 76(1):74-82. PubMed ID: 19121239
    [Abstract] [Full Text] [Related]

  • 8. Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Jan 15; 73(1):M21-6. PubMed ID: 18211357
    [Abstract] [Full Text] [Related]

  • 9. Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products.
    Wan-Ling H, Chang CH, Chou CC.
    Food Microbiol; 2010 Apr 15; 27(2):280-5. PubMed ID: 20141947
    [Abstract] [Full Text] [Related]

  • 10. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW, Yu RC, Chou CC.
    Int J Food Microbiol; 2007 Mar 20; 114(3):380-5. PubMed ID: 17218032
    [Abstract] [Full Text] [Related]

  • 11. Functional fermented whey-based beverage using lactic acid bacteria.
    Pescuma M, Hébert EM, Mozzi F, de Valdez GF.
    Int J Food Microbiol; 2010 Jun 30; 141(1-2):73-81. PubMed ID: 20483186
    [Abstract] [Full Text] [Related]

  • 12. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

  • 13. Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69.
    Shu G, Yang H, Chen H, Zhang Q, Tian Y.
    Acta Sci Pol Technol Aliment; 2015 Oct 31; 14(2):107-116. PubMed ID: 28068008
    [Abstract] [Full Text] [Related]

  • 14. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria.
    Chun J, Kim GM, Lee KW, Choi ID, Kwon GH, Park JY, Jeong SJ, Kim JS, Kim JH.
    J Food Sci; 2007 Mar 31; 72(2):M39-44. PubMed ID: 17995840
    [Abstract] [Full Text] [Related]

  • 15. Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures.
    Lorenzen PC, Ebert Y, Clawin-Rädecker I, Schlimme E.
    Nahrung; 2003 Oct 31; 47(5):349-53. PubMed ID: 14609093
    [Abstract] [Full Text] [Related]

  • 16. 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 31; 42(6):595-9. PubMed ID: 16706898
    [Abstract] [Full Text] [Related]

  • 17. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.
    Rizzello CG, Cassone A, Di Cagno R, Gobbetti M.
    J Agric Food Chem; 2008 Aug 27; 56(16):6936-43. PubMed ID: 18627167
    [Abstract] [Full Text] [Related]

  • 18. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats.
    Liu CF, Tung YT, Wu CL, Lee BH, Hsu WH, Pan TM.
    J Agric Food Chem; 2011 May 11; 59(9):4537-43. PubMed ID: 21446645
    [Abstract] [Full Text] [Related]

  • 19. Fermentation of calcium-fortified soymilk with Lactobacillus: effects on calcium solubility, isoflavone conversion, and production of organic acids.
    Tang AL, Shah NP, Wilcox G, Walker KZ, Stojanovska L.
    J Food Sci; 2007 Nov 11; 72(9):M431-6. PubMed ID: 18034738
    [Abstract] [Full Text] [Related]

  • 20. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
    [Abstract] [Full Text] [Related]

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