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Journal Abstract Search

303 related items for PubMed ID: 26601583

  • 1. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.
    Jia R, Chen H, Chen H, Ding W.
    J Dairy Sci; 2016 Jan; 99(1):221-7. PubMed ID: 26601583
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  • 2. Effect of lactose hydrolysis on the milk-fermenting properties of Lactobacillus delbrueckii ssp. bulgaricus 2038 and Streptococcus thermophilus 1131.
    Yamamoto E, Watanabe R, Ichimura T, Ishida T, Kimura K.
    J Dairy Sci; 2021 Feb; 104(2):1454-1464. PubMed ID: 33309355
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  • 3. 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; 97(5):2578-90. PubMed ID: 24745665
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  • 5. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.
    Settachaimongkon S, Nout MJ, Antunes Fernandes EC, Hettinga KA, Vervoort JM, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ.
    Int J Food Microbiol; 2014 May 02; 177():29-36. PubMed ID: 24598513
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  • 6. Role of milk protein-based products in some quality attributes of goat milk yogurt.
    Gursel A, Gursoy A, Anli EAK, Budak SO, Aydemir S, Durlu-Ozkaya F.
    J Dairy Sci; 2016 Apr 02; 99(4):2694-2703. PubMed ID: 26874417
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  • 7. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES, Begunova AV.
    Vopr Pitan; 2021 Apr 02; 90(5):115-125. PubMed ID: 34719149
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  • 10. 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 Apr 02; 14(4):407-414. PubMed ID: 28068046
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  • 11. Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life.
    Alhejaili M, Olson DW, Velázquez C, Janes M, Boeneke C, Aryana KJ.
    J Dairy Sci; 2019 Mar 02; 102(3):2011-2016. PubMed ID: 30639018
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  • 12. In vitro evaluation of yoghurt starter lactobacilli and Lactobacillus rhamnosus GG adhesion to saliva-coated surfaces.
    Stamatova I, Kari K, Vladimirov S, Meurman JH.
    Oral Microbiol Immunol; 2009 Jun 02; 24(3):218-23. PubMed ID: 19416451
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  • 13. Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation.
    Yamamoto E, Watanabe R, Tooyama E, Kimura K.
    J Dairy Sci; 2021 Sep 02; 104(9):9617-9626. PubMed ID: 34099292
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