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Journal Abstract Search

287 related items for PubMed ID: 21524508

  • 21.
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  • 24. Survival of Brucella abortus in milk fermented with a yoghurt starter culture.
    Zúñiga Estrada A, Mota de la Garza L, Sánchez Mendoza M, Santos López EM, Filardo Kerstupp S, López Merino A.
    Rev Latinoam Microbiol; 2005; 47(3-4):88-91. PubMed ID: 17061533
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  • 26. Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis.
    Odamaki T, Xiao JZ, Yonezawa S, Yaeshima T, Iwatsuki K.
    J Dairy Sci; 2011 Mar; 94(3):1112-21. PubMed ID: 21338777
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  • 28. Characterisation of lactic acid bacteria isolated from fermented milk "laban".
    Chammas GI, Saliba R, Corrieu G, Béal C.
    Int J Food Microbiol; 2006 Jul 01; 110(1):52-61. PubMed ID: 16701913
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  • 29. Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium.
    Vaningelgem F, Zamfir M, Adriany T, De Vuyst L.
    J Appl Microbiol; 2004 Jul 01; 97(6):1257-73. PubMed ID: 15546417
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  • 30. In vivo study of the survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after consumption of fermented milk.
    García-Hernández J, Moreno Y, Chuan C, Hernández M.
    J Food Sci; 2012 Oct 01; 77(10):M593-7. PubMed ID: 22950663
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  • 31. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
    Tavares Estevam AC, Alonso Buriti FC, de Oliveira TA, Pereira EV, Florentino ER, Porto AL.
    J Food Sci; 2016 Apr 01; 81(4):C874-80. PubMed ID: 26989840
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  • 32. Effects of copper on the post acidification of fermented milk by St. thermophilus.
    Han X, Zhang L, Du M, Yi H, Li J, Zhang L.
    J Food Sci; 2012 Jan 01; 77(1):M25-8. PubMed ID: 22132899
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  • 33. Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products.
    Perea Vélez M, Hermans K, Verhoeven TL, Lebeer SE, Vanderleyden J, De Keersmaecker SC.
    J Appl Microbiol; 2007 Sep 01; 103(3):666-74. PubMed ID: 17714400
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  • 34. Analysis of the complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus with post-acidification capacity and its influence on yogurt in storage.
    Yue Y, Wang S, Lv X, Wang C, Xu B, Ping L, Guo J, Li X, Evivie SE, Liu F, Li B, Huo G.
    J Dairy Sci; 2022 Feb 01; 105(2):1058-1071. PubMed ID: 34802736
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  • 35. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Feb 01; 41(1):5-10. PubMed ID: 10932746
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  • 36. 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 01; 47(5):349-53. PubMed ID: 14609093
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  • 37. A method for manufacturing superior set yogurt under reduced oxygen conditions.
    Horiuchi H, Inoue N, Liu E, Fukui M, Sasaki Y, Sasaki T.
    J Dairy Sci; 2009 Sep 01; 92(9):4112-21. PubMed ID: 19700672
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  • 39. Contribution of Streptococcus thermophilus to growth-stimulating effect of yogurt on rats.
    Wong NP, McDonough FE, Hitchins AD.
    J Dairy Sci; 1983 Mar 01; 66(3):444-9. PubMed ID: 6841747
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