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Journal Abstract Search

298 related items for PubMed ID: 23628252

  • 1. Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes.
    Leite AM, Leite DC, Del Aguila EM, Alvares TS, Peixoto RS, Miguel MA, Silva JT, Paschoalin VM.
    J Dairy Sci; 2013 Jul; 96(7):4149-59. PubMed ID: 23628252
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  • 2. Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.
    Kesmen Z, Kacmaz N.
    J Food Sci; 2011 Jul; 76(5):M276-83. PubMed ID: 22417438
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  • 3. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 5. Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
    Guzel-Seydim Z, Seydim AC, Greene AK.
    J Dairy Sci; 2000 Feb 15; 83(2):275-7. PubMed ID: 10714860
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  • 8. Microbiological quality of fermented milk produced by repeated-batch culture.
    Nakasaki K, Yanagisawa M, Kobayashi K.
    J Biosci Bioeng; 2008 Jan 15; 105(1):73-6. PubMed ID: 18295725
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  • 9. 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 15; 94(2):623-35. PubMed ID: 21257031
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  • 11. Chemical and microbiological characterisation of kefir grains.
    Garrote GL, Abraham AG, De Antoni GL.
    J Dairy Res; 2001 Nov 15; 68(4):639-52. PubMed ID: 11928960
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  • 13. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
    Upreti P, McKay LL, Metzger LE.
    J Dairy Sci; 2006 Feb 15; 89(2):429-43. PubMed ID: 16428613
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  • 15. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
    Chen HC, Wang SY, Chen MJ.
    Food Microbiol; 2008 May 15; 25(3):492-501. PubMed ID: 18355674
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  • 17. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture.
    Gul O, Mortas M, Atalar I, Dervisoglu M, Kahyaoglu T.
    J Dairy Sci; 2015 Mar 15; 98(3):1517-25. PubMed ID: 25582588
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  • 18. 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 15; 94(7):3229-41. PubMed ID: 21700007
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  • 19. Polyphasic characterization of the lactic acid bacteria in kefir.
    Mainville I, Robert N, Lee B, Farnworth ER.
    Syst Appl Microbiol; 2006 Jan 15; 29(1):59-68. PubMed ID: 16423657
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  • 20. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir.
    Magalhães KT, de M Pereira GV, Dias DR, Schwan RF.
    World J Microbiol Biotechnol; 2010 Jul 15; 26(7):1241-50. PubMed ID: 24026929
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