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Journal Abstract Search

300 related items for PubMed ID: 26093989

  • 1. Cracking Streptococcus thermophilus to stimulate the growth of the probiotic Lactobacillus casei in co-culture.
    Ma C, Ma A, Gong G, Liu Z, Wu Z, Guo B, Chen Z.
    Int J Food Microbiol; 2015 Oct 01; 210():42-6. PubMed ID: 26093989
    [Abstract] [Full Text] [Related]

  • 2. Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
    Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.
    Probiotics Antimicrob Proteins; 2019 Mar 01; 11(1):273-282. PubMed ID: 29209903
    [Abstract] [Full Text] [Related]

  • 3. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.
    Muñoz SV, Guerrero FQ, Torres MG, Castro MD, Talavera RR.
    J Dairy Res; 2017 Feb 01; 84(1):102-108. PubMed ID: 27821208
    [Abstract] [Full Text] [Related]

  • 4. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.
    Mani-López E, Palou E, López-Malo A.
    J Dairy Sci; 2014 May 01; 97(5):2578-90. PubMed ID: 24745665
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  • 5. Effect of bacteria proportion on the fermentation of goat yoghurt with probiotic culture.
    Shu G, Wang S, Chen Z, Chen H, Wang C, Ma Y.
    Acta Sci Pol Technol Aliment; 2015 May 01; 14(4):407-414. PubMed ID: 28068046
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  • 6. Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria.
    Ramchandran L, Shah NP.
    J Food Sci; 2008 Mar 01; 73(2):M75-81. PubMed ID: 18298740
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  • 7. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.
    Rutella GS, Tagliazucchi D, Solieri L.
    Food Microbiol; 2016 Dec 01; 60():54-61. PubMed ID: 27554146
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  • 8. Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk.
    Colombo M, de Oliveira AE, de Carvalho AF, Nero LA.
    Food Microbiol; 2014 May 01; 39():89-95. PubMed ID: 24387857
    [Abstract] [Full Text] [Related]

  • 9. Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition.
    Bandiera NS, Carneiro I, da Silva AS, Honjoya ER, de Santana EH, Aragon-Alegro LC, de Souza CH.
    Arch Latinoam Nutr; 2013 Mar 01; 63(1):58-63. PubMed ID: 24167959
    [Abstract] [Full Text] [Related]

  • 10. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.
    Turchi B, Pedonese F, Torracca B, Fratini F, Mancini S, Galiero A, Montalbano B, Cerri D, Nuvoloni R.
    Int J Food Microbiol; 2017 Sep 01; 256():54-61. PubMed ID: 28599175
    [Abstract] [Full Text] [Related]

  • 11. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.
    Ashraf R, Shah NP.
    Int J Food Microbiol; 2011 Oct 03; 149(3):194-208. PubMed ID: 21807435
    [Abstract] [Full Text] [Related]

  • 12. Rapid and accurate bacterial identification in probiotics and yoghurts by MALDI-TOF mass spectrometry.
    Angelakis E, Million M, Henry M, Raoult D.
    J Food Sci; 2011 Oct 03; 76(8):M568-72. PubMed ID: 22417598
    [Abstract] [Full Text] [Related]

  • 13. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
    Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu XM, Zhang HP.
    J Dairy Sci; 2009 Jun 03; 92(6):2468-76. PubMed ID: 19447978
    [Abstract] [Full Text] [Related]

  • 14. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS, Borgonovi TF, Casarotti SN, Todorov SD, Penna ALB.
    Probiotics Antimicrob Proteins; 2019 Jun 03; 11(2):382-396. PubMed ID: 29542032
    [Abstract] [Full Text] [Related]

  • 15. Stress responses in probiotic Lactobacillus casei.
    Hosseini Nezhad M, Hussain MA, Britz ML.
    Crit Rev Food Sci Nutr; 2015 Jun 03; 55(6):740-9. PubMed ID: 24915363
    [Abstract] [Full Text] [Related]

  • 16. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria.
    Tharmaraj N, Shah NP.
    J Dairy Sci; 2003 Jul 03; 86(7):2288-96. PubMed ID: 12906045
    [Abstract] [Full Text] [Related]

  • 17. 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 03; 91():103540. PubMed ID: 32539956
    [Abstract] [Full Text] [Related]

  • 18. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
    [Abstract] [Full Text] [Related]

  • 19. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.
    Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W.
    Microb Cell Fact; 2015 Dec 08; 14():195. PubMed ID: 26643044
    [Abstract] [Full Text] [Related]

  • 20. Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese.
    Vinderola CG, Prosello W, Ghiberto TD, Reinheimer JA.
    J Dairy Sci; 2000 Sep 08; 83(9):1905-11. PubMed ID: 11003217
    [Abstract] [Full Text] [Related]

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