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Journal Abstract Search

576 related items for PubMed ID: 27375240

  • 1. Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.
    Settachaimongkon S, van Valenberg HJ, Gazi I, Nout MJ, van Hooijdonk TC, Zwietering MH, Smid EJ.
    Food Microbiol; 2016 Oct; 59():14-22. PubMed ID: 27375240
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  • 5. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
    Ongol MP, Sawatari Y, Ebina Y, Sone T, Tanaka M, Tomita F, Yokota A, Asano K.
    Int J Food Microbiol; 2007 May 30; 116(3):358-66. PubMed ID: 17434219
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  • 6. Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures.
    Zhang SS, Xu ZS, Qin LH, Kong J.
    J Dairy Sci; 2020 Apr 30; 103(4):3045-3054. PubMed ID: 32059863
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  • 7. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.
    Wu Z, Wu J, Cao P, Jin Y, Pan D, Zeng X, Guo Y.
    J Dairy Sci; 2017 Jun 30; 100(6):4223-4229. PubMed ID: 28434721
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  • 8. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.
    Li C, Song J, Kwok LY, Wang J, Dong Y, Yu H, Hou Q, Zhang H, Chen Y.
    J Dairy Sci; 2017 Apr 30; 100(4):2512-2525. PubMed ID: 28215898
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  • 10. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation.
    Hang F, Jiang Y, Yan L, Hong Q, Lu W, Zhao J, Zhang H, Chen W.
    J Dairy Sci; 2020 May 30; 103(5):4078-4087. PubMed ID: 32113760
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  • 13. 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 30; 97(5):2578-90. PubMed ID: 24745665
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  • 14. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages.
    Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT.
    Molecules; 2020 Oct 30; 25(21):. PubMed ID: 33143293
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  • 17. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.
    Ng EW, Yeung M, Tong PS.
    Int J Food Microbiol; 2011 Jan 31; 145(1):169-75. PubMed ID: 21196060
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  • 20. The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk.
    Jan G, Tarnaud F, Rosa do Carmo FL, Illikoud N, Canon F, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V.
    Food Microbiol; 2022 Sep 31; 106():104042. PubMed ID: 35690436
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