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184 related items for PubMed ID: 22956024

  • 1. Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.
    Zhang L, Zhang X, Liu C, Li C, Li S, Li T, Li D, Zhao Y, Yang Z.
    World J Microbiol Biotechnol; 2013 Jan; 29(1):127-35. PubMed ID: 22956024
    [Abstract] [Full Text] [Related]

  • 2. Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures.
    Duan C, Li S, Zhao Z, Wang C, Zhao Y, Yang GE, Niu C, Gao L, Liu X, Zhao L.
    J Food Prot; 2019 Dec; 82(12):2108-2118. PubMed ID: 31729919
    [Abstract] [Full Text] [Related]

  • 3. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type.
    Milesi MM, McSweeney PL, Hynes ER.
    J Appl Microbiol; 2008 Sep; 105(3):884-92. PubMed ID: 18410340
    [Abstract] [Full Text] [Related]

  • 4. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.
    Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E.
    Food Microbiol; 2012 May; 30(1):45-50. PubMed ID: 22265282
    [Abstract] [Full Text] [Related]

  • 5. Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity.
    Huang Y, Wang X, Wang J, Wu F, Sui Y, Yang L, Wang Z.
    J Dairy Sci; 2013 May; 96(5):2746-53. PubMed ID: 23498020
    [Abstract] [Full Text] [Related]

  • 6. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV, Peralta GH, Milesi MM, Hynes ER.
    J Dairy Sci; 2013 Sep; 96(9):5465-76. PubMed ID: 23810598
    [Abstract] [Full Text] [Related]

  • 7. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
    Wang J, Wu T, Fang X, Yang Z.
    J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
    [Abstract] [Full Text] [Related]

  • 8. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese.
    Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić S.
    Anim Sci J; 2017 Nov; 88(11):1849-1854. PubMed ID: 28631434
    [Abstract] [Full Text] [Related]

  • 9. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
    [Abstract] [Full Text] [Related]

  • 10. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 11. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
    Erkaya T, Şengul M.
    J Dairy Res; 2015 Feb; 82(1):47-55. PubMed ID: 25592630
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture.
    Oh NS, Joung JY, Lee JY, Kim SH, Kim Y.
    J Agric Food Chem; 2016 Oct 05; 64(39):7357-7366. PubMed ID: 27606488
    [Abstract] [Full Text] [Related]

  • 13. Safety of a probiotic cheese containing Lactobacillus plantarum Tensia according to a variety of health indices in different age groups.
    Songisepp E, Hütt P, Rätsep M, Shkut E, Kõljalg S, Truusalu K, Stsepetova J, Smidt I, Kolk H, Zagura M, Mikelsaar M.
    J Dairy Sci; 2012 Oct 05; 95(10):5495-509. PubMed ID: 22863096
    [Abstract] [Full Text] [Related]

  • 14. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
    Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG.
    Food Microbiol; 2018 Sep 05; 74():21-33. PubMed ID: 29706334
    [Abstract] [Full Text] [Related]

  • 15. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426.
    Ryan PM, Burdíková Z, Beresford T, Auty MA, Fitzgerald GF, Ross RP, Sheehan JJ, Stanton C.
    J Dairy Sci; 2015 Dec 05; 98(12):8531-44. PubMed ID: 26409971
    [Abstract] [Full Text] [Related]

  • 16. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
    Ong L, Shah NP.
    J Food Sci; 2009 Jun 05; 74(5):S182-91. PubMed ID: 19646055
    [Abstract] [Full Text] [Related]

  • 17. Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese.
    Gardiner GE, Ross RP, Wallace JM, Scanlan FP, Jägers PP, Fitzgerald GF, Collins JK, Stanton C.
    J Agric Food Chem; 1999 Dec 05; 47(12):4907-16. PubMed ID: 10606551
    [Abstract] [Full Text] [Related]

  • 18. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity.
    Albano C, Morandi S, Silvetti T, Casiraghi MC, Manini F, Brasca M.
    J Dairy Sci; 2018 Dec 05; 101(12):10807-10818. PubMed ID: 30243635
    [Abstract] [Full Text] [Related]

  • 19. Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
    Milesi MM, Wolf IV, Bergamini CV, Hynes ER.
    J Dairy Sci; 2010 Nov 05; 93(11):5020-31. PubMed ID: 20965316
    [Abstract] [Full Text] [Related]

  • 20. Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture.
    González L, Zárate V.
    J Dairy Res; 2015 May 05; 82(2):236-41. PubMed ID: 25702615
    [Abstract] [Full Text] [Related]

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