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Journal Abstract Search

287 related items for PubMed ID: 21524508

  • 1.
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  • 2. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
    Ongol MP, Sawatari Y, Ebina Y, Sone T, Tanaka M, Tomita F, Yokota A, Asano K.
    Int J Food Microbiol; 2007 May 30; 116(3):358-66. PubMed ID: 17434219
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  • 4. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks.
    Florence AC, Béal C, Silva RC, Bogsan CS, Pilleggi AL, Gioielli LA, Oliveira MN.
    Food Chem; 2012 Dec 15; 135(4):2207-14. PubMed ID: 22980792
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  • 5. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May 15; 97(5):2578-90. PubMed ID: 24745665
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  • 6. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
    Czarnowska-Kujawska M, Paszczyk B.
    Molecules; 2021 Oct 07; 26(19):. PubMed ID: 34641607
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  • 7. 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 Oct 07; 97(4):2039-44. PubMed ID: 24485676
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  • 8. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.
    Akalin AS, Gönç S, Unal G, Fenderya S.
    J Food Sci; 2007 Sep 07; 72(7):M222-7. PubMed ID: 17995644
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  • 10. 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
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  • 12. Effects of milk products fermented by Bifidobacterium longum on blood lipids in rats and healthy adult male volunteers.
    Xiao JZ, Kondo S, Takahashi N, Miyaji K, Oshida K, Hiramatsu A, Iwatsuki K, Kokubo S, Hosono A.
    J Dairy Sci; 2003 Jul 01; 86(7):2452-61. PubMed ID: 12906063
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  • 14. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage.
    Varga L.
    Int J Food Microbiol; 2006 Apr 25; 108(2):272-5. PubMed ID: 16478638
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  • 15. Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Jan 25; 73(1):M21-6. PubMed ID: 18211357
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  • 16. Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures.
    Altieri C, Bevilacqua A, D'Amato D, Nobile MA, Sinigaglia M.
    Food Microbiol; 2008 Aug 25; 25(5):729-34. PubMed ID: 18541173
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  • 17. Pediocin production in milk by Pediococcus acidilactici in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
    Somkuti GA, Steinberg DH.
    J Ind Microbiol Biotechnol; 2010 Jan 25; 37(1):65-9. PubMed ID: 19844751
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  • 18. Effect of addition of Versagel on microbial, chemical, and physical properties of low-fat yogurt.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Sep 25; 73(7):M360-7. PubMed ID: 18803720
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  • 19. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses.
    Charlet M, Duboz G, Faurie F, Le Quéré JL, Berthier F.
    Int J Food Microbiol; 2009 Apr 30; 131(1):10-9. PubMed ID: 18842314
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  • 20. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
    Vinderola CG, Mocchiutti P, Reinheimer JA.
    J Dairy Sci; 2002 Apr 30; 85(4):721-9. PubMed ID: 12018416
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