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Journal Abstract Search

196 related items for PubMed ID: 22559062

  • 1. Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey.
    Pescuma M, Hébert EM, Bru E, Font de Valdez G, Mozzi F.
    J Dairy Res; 2012 May; 79(2):201-8. PubMed ID: 22559062
    [Abstract] [Full Text] [Related]

  • 2. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
    Pescuma M, Hébert EM, Mozzi F, Font de Valdez G.
    Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus grown in a chemically defined medium.
    Pescuma M, Hébert EM, Mozzi F, Valdez GF.
    J Appl Microbiol; 2007 Nov 30; 103(5):1738-46. PubMed ID: 17953584
    [Abstract] [Full Text] [Related]

  • 5. Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Mar 30; 73(2):M75-81. PubMed ID: 18298740
    [Abstract] [Full Text] [Related]

  • 6. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions.
    Gandhi A, Shah NP.
    Int J Food Sci Nutr; 2014 Dec 30; 65(8):937-41. PubMed ID: 25095898
    [Abstract] [Full Text] [Related]

  • 7. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.
    Probiotics Antimicrob Proteins; 2019 Mar 30; 11(1):273-282. PubMed ID: 29209903
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 47(3):199-206. PubMed ID: 12866624
    [Abstract] [Full Text] [Related]

  • 9. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk.
    Gustaw W, Kozioł J, Radzki W, Skrzypczak K, Michalak-Majewska M, Sołowiej B, Sławińska A, Jabłońska-Ryś E.
    Acta Sci Pol Technol Aliment; 2016 Jun 30; 15(1):29-36. PubMed ID: 28071036
    [Abstract] [Full Text] [Related]

  • 10. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G, Wang S, Chen Z, Chen H, Wang C, Ma Y.
    Acta Sci Pol Technol Aliment; 2015 Jun 30; 14(4):407-414. PubMed ID: 28068046
    [Abstract] [Full Text] [Related]

  • 11. The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
    Guarrasi V, Sannino C, Moschetti M, Bonanno A, Di Grigoli A, Settanni L.
    Int J Food Microbiol; 2017 Oct 16; 259():35-42. PubMed ID: 28783535
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical and microstructural properties and probiotic survivability of symbiotic almond yogurt alternative using polymerized whey protein as a gelation agent.
    Shi H, Kraft J, Guo M.
    J Food Sci; 2020 Oct 16; 85(10):3450-3458. PubMed ID: 32901954
    [Abstract] [Full Text] [Related]

  • 13. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ.
    Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513
    [Abstract] [Full Text] [Related]

  • 14. 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 02; 97(5):2578-90. PubMed ID: 24745665
    [Abstract] [Full Text] [Related]

  • 15. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
    Muñoz SV, Guerrero FQ, Torres MG, Castro MD, Talavera RR.
    J Dairy Res; 2017 Feb 02; 84(1):102-108. PubMed ID: 27821208
    [Abstract] [Full Text] [Related]

  • 16. 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 02; 37(1):65-9. PubMed ID: 19844751
    [Abstract] [Full Text] [Related]

  • 17. Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora.
    Didelot S, Bordenave-Juchereau S, Rosenfeld E, Piot JM, Sannier F.
    J Dairy Res; 2006 May 02; 73(2):163-70. PubMed ID: 16476172
    [Abstract] [Full Text] [Related]

  • 18. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.
    Ashraf R, Shah NP.
    Int J Food Microbiol; 2011 Oct 03; 149(3):194-208. PubMed ID: 21807435
    [Abstract] [Full Text] [Related]

  • 19. Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry.
    Nguyen DD, Busetti F, Johnson SK, Solah VA.
    Food Res Int; 2018 Apr 03; 106():98-104. PubMed ID: 29580012
    [Abstract] [Full Text] [Related]

  • 20. A model of proteolysis and amino acid biosynthesis for Lactobacillus delbrueckii subsp. bulgaricus in whey.
    Liu E, Zheng H, Hao P, Konno T, Yu Y, Kume H, Oda M, Ji ZS.
    Curr Microbiol; 2012 Dec 03; 65(6):742-51. PubMed ID: 22986815
    [Abstract] [Full Text] [Related]

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