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Journal Abstract Search

228 related items for PubMed ID: 22809296

  • 1. The impact of NaCl substitution with KCl on proteinase activities cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus.
    Ayyash MM, Sherkat F, Shah NP.
    J Food Sci; 2012 Aug; 77(8):M490-8. PubMed ID: 22809296
    [Abstract] [Full Text] [Related]

  • 2. The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei.
    Ayyash MM, Sherkat F, Shah NP.
    J Dairy Sci; 2013 Jan; 96(1):40-9. PubMed ID: 23084889
    [Abstract] [Full Text] [Related]

  • 3. 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; 65(8):937-41. PubMed ID: 25095898
    [Abstract] [Full Text] [Related]

  • 4. Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese.
    Simov ZI, Ivanov GY.
    J Ind Microbiol Biotechnol; 2005 Oct; 32(10):449-54. PubMed ID: 16091941
    [Abstract] [Full Text] [Related]

  • 5. Enzymatic fragmentation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
    Somkuti GA, Paul M.
    Appl Microbiol Biotechnol; 2010 Jun; 87(1):235-42. PubMed ID: 20165946
    [Abstract] [Full Text] [Related]

  • 6. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells.
    Gandhi A, Shah NP.
    J Food Sci; 2016 Apr; 81(4):H991-H1000. PubMed ID: 26919457
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  • 8. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese.
    Ayyash MM, Shah NP.
    J Food Sci; 2011 Apr; 76(1):C31-7. PubMed ID: 21535650
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  • 10. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
    Ayyash MM, Shah NP.
    J Dairy Sci; 2011 Jun; 94(6):2741-51. PubMed ID: 21605743
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  • 12. Effect of Versagel on the growth and metabolic activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Jan; 73(1):M21-6. PubMed ID: 18211357
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
    Ayyash MM, Shah NP.
    J Dairy Sci; 2011 Aug 30; 94(8):3761-8. PubMed ID: 21787912
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  • 17. 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
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  • 18. Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
    Zhang Q, Yang B, Brashears MM, Yu Z, Zhao M, Liu N, Li Y.
    J Sci Food Agric; 2014 May 30; 94(7):1366-72. PubMed ID: 24114597
    [Abstract] [Full Text] [Related]

  • 19. Effect of carbon dioxide under high pressure on the survival of cheese starter cultures.
    van Hekken DL, Rajkowski KT, Tomasula PM, Tunick MH, Holsinger IH.
    J Food Prot; 2000 Jun 30; 63(6):758-62. PubMed ID: 10852570
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  • 20. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct 30; 90(10):4532-42. PubMed ID: 17881674
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