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Journal Abstract Search

542 related items for PubMed ID: 22717048

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  • 47. Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk.
    Wang SY, Chen HC, Dai TY, Huang IN, Liu JR, Chen MJ.
    J Dairy Sci; 2011 Feb; 94(2):623-35. PubMed ID: 21257031
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  • 49. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul; 94(7):3229-41. PubMed ID: 21700007
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  • 51. Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage.
    Daryaei H, Coventry J, Versteeg C, Sherkat F.
    Food Microbiol; 2010 Dec; 27(8):1051-6. PubMed ID: 20832684
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  • 52. Milk kefir: nutritional, microbiological and health benefits.
    Rosa DD, Dias MMS, Grześkowiak ŁM, Reis SA, Conceição LL, Peluzio MDCG.
    Nutr Res Rev; 2017 Jun; 30(1):82-96. PubMed ID: 28222814
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  • 53. Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir.
    Alzate A, Fernández-Fernández A, Pérez-Conde MC, Gutiérrez AM, Cámara C.
    J Agric Food Chem; 2008 Sep 24; 56(18):8728-36. PubMed ID: 18729458
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  • 56. Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing.
    Oliveira MN, Almeida KE, Damin MR, Rochat T, Gratadoux JJ, Miyoshi A, Langella P, Azevedo V.
    Genet Mol Res; 2009 Jul 21; 8(3):840-7. PubMed ID: 19731206
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  • 57. A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.
    Lee B, Yong CC, Yi HC, Kim S, Oh S.
    Food Sci Anim Resour; 2020 Jul 21; 40(4):541-550. PubMed ID: 32734262
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  • 58. Interaction between Lactobacillus kefir and Saccharomyces lipolytica isolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins.
    Golowczyc MA, Mobili P, Garrote GL, de Los Angeles Serradell M, Abraham AG, De Antoni GL.
    J Dairy Res; 2009 Feb 21; 76(1):111-6. PubMed ID: 19121231
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  • 59. Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactose.
    Soupioni M, Golfinopoulos A, Kanellaki M, Koutinas AA.
    Bioresour Technol; 2013 Oct 21; 145():326-30. PubMed ID: 23385156
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  • 60. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 Oct 21; 45(1-2):5-11. PubMed ID: 17061515
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