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Journal Abstract Search

245 related items for PubMed ID: 27108177

  • 1. Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products.
    Konkit M, Kim W.
    J Dairy Sci; 2016 Jul; 99(7):4999-5007. PubMed ID: 27108177
    [Abstract] [Full Text] [Related]

  • 2. Alcohol dehydrogenase activity in Lactococcus chungangensis: application in cream cheese to moderate alcohol uptake.
    Konkit M, Choi WJ, Kim W.
    J Dairy Sci; 2015 Sep; 98(9):5974-82. PubMed ID: 26142864
    [Abstract] [Full Text] [Related]

  • 3. Protective effects of Lactococcus chungangensis CAU 28 on alcohol-metabolizing enzyme activity in rats.
    Konkit M, Kim K, Kim JH, Kim W.
    J Dairy Sci; 2018 Jul; 101(7):5713-5723. PubMed ID: 29681403
    [Abstract] [Full Text] [Related]

  • 4. Aldehyde dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to reduce aldehyde in alcohol metabolism.
    Konkit M, Choi WJ, Kim W.
    J Dairy Sci; 2016 Mar; 99(3):1755-1761. PubMed ID: 26723119
    [Abstract] [Full Text] [Related]

  • 5. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9.
    Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F.
    J Dairy Sci; 2018 Nov; 101(11):9725-9735. PubMed ID: 30197150
    [Abstract] [Full Text] [Related]

  • 6. Transcriptomic analysis of Lactococcus chungangensis sp. nov. and its potential in cheese making.
    Konkit M, Kim JH, Bora N, Kim W.
    J Dairy Sci; 2014 Dec; 97(12):7363-72. PubMed ID: 25306283
    [Abstract] [Full Text] [Related]

  • 7. Cream Cheese-Derived Lactococcus chungangensis CAU 28 Modulates the Gut Microbiota and Alleviates Atopic Dermatitis in BALB/c Mice.
    Kim JH, Kim K, Kim W.
    Sci Rep; 2019 Jan 24; 9(1):446. PubMed ID: 30679532
    [Abstract] [Full Text] [Related]

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  • 9. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep 24; 76(9):2455-67. PubMed ID: 8227650
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  • 11. Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains.
    Yerlikaya O.
    J Dairy Sci; 2019 Jan 24; 102(1):124-134. PubMed ID: 30391179
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  • 13. Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria.
    Kimoto-Nira H, Moriya N, Hayakawa S, Kuramasu K, Ohmori H, Yamasaki S, Ogawa M.
    J Dairy Sci; 2017 Jul 24; 100(7):5936-5944. PubMed ID: 28457550
    [Abstract] [Full Text] [Related]

  • 14. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ.
    J Food Sci; 2011 Sep 24; 76(7):M504-10. PubMed ID: 22417556
    [Abstract] [Full Text] [Related]

  • 15. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 24; 74():132-142. PubMed ID: 29706329
    [Abstract] [Full Text] [Related]

  • 16. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar 24; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 17. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.
    Ruggirello M, Cocolin L, Dolci P.
    Food Microbiol; 2016 Oct 24; 59():112-8. PubMed ID: 27375251
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  • 19. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug 24; 89(8):2882-93. PubMed ID: 16840604
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