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Journal Abstract Search

230 related items for PubMed ID: 24915363

  • 41. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
    [Abstract] [Full Text] [Related]

  • 42. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.
    Drywień M, Frąckiewicz J, Górnicka M, Gadek J, Jałosińska M.
    Rocz Panstw Zakl Hig; 2015 Nov; 66(4):373-7. PubMed ID: 26656420
    [Abstract] [Full Text] [Related]

  • 43. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
    Pham TT, Shah NP.
    J Food Sci; 2008 Mar; 73(2):M62-6. PubMed ID: 18298737
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  • 44. Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation.
    Solieri L, Rutella GS, Tagliazucchi D.
    Food Microbiol; 2015 Oct; 51():108-16. PubMed ID: 26187835
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  • 46. In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese.
    Coeuret V, Gueguen M, Vernoux JP.
    J Dairy Res; 2004 Nov; 71(4):451-60. PubMed ID: 15605712
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  • 47. 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; 74():21-33. PubMed ID: 29706334
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  • 49. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
    [Abstract] [Full Text] [Related]

  • 50. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese.
    O'Sullivan DJ, McSweeney PLH, Cotter PD, Giblin L, Sheehan JJ.
    J Dairy Sci; 2016 Apr; 99(4):2625-2640. PubMed ID: 26805985
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  • 51. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
    De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.
    Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
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  • 52. Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination.
    Madureira AR, Pintado ME, Gomes AM, Malcata FX.
    J Food Prot; 2011 Jul; 74(7):1194-9. PubMed ID: 21740724
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  • 54. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
    Zheng Y, Fei Y, Yang Y, Jin Z, Yu B, Li L.
    Food Microbiol; 2020 Oct; 91():103540. PubMed ID: 32539956
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  • 55. Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.
    Macedo RF, Freitas RJ, Pandey A, Soccol CR.
    J Basic Microbiol; 1999 Oct; 39(4):243-51. PubMed ID: 10520270
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  • 57. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
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  • 58. Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt.
    Tian H, Shen Y, Yu H, He Y, Chen C.
    J Food Sci; 2017 Jul; 82(7):1693-1701. PubMed ID: 28598540
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  • 59. Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.
    Van de Casteele S, Ruyssen T, Vanheuverzwijn T, Van Assche P.
    Commun Agric Appl Biol Sci; 2003 Jul; 68(2 Pt B):539-42. PubMed ID: 24757803
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  • 60. Probiotic and milk technological properties of Lactobacillus brevis.
    Rönkä E, Malinen E, Saarela M, Rinta-Koski M, Aarnikunnas J, Palva A.
    Int J Food Microbiol; 2003 May 25; 83(1):63-74. PubMed ID: 12672593
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