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Journal Abstract Search

392 related items for PubMed ID: 28598540

  • 21. Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage.
    Sun Y, Peng C, Wang J, Guo S, Sun Z, Zhang H.
    J Dairy Sci; 2022 Jun; 105(6):4857-4867. PubMed ID: 35400499
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  • 27. The association of yogurt starters with Lactobacillus casei DN 114.001 in fermented milk alters the composition and metabolism of intestinal microflora in germ-free rats and in human flora-associated rats.
    Djouzi Z, Andrieux C, Degivry MC, Bouley C, Szylit O.
    J Nutr; 1997 Nov; 127(11):2260-6. PubMed ID: 9349856
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  • 28. [Evaluation of the effect of probiotic cultures on two different yogurt brands over a known population of Staphylococcus aureus and the production of thermonuclease].
    Salvatierra M, Molina A, Gamboa Mdel M, Arias ML.
    Arch Latinoam Nutr; 2004 Sep; 54(3):298-302. PubMed ID: 15807205
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  • 31. Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture.
    Terzioğlu ME, Bakirci İ.
    Probiotics Antimicrob Proteins; 2024 Oct; 16(5):1566-1582. PubMed ID: 37460831
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  • 32. Primary prevention of Clostridium difficile infections with a specific probiotic combining Lactobacillus acidophilus, L. casei, and L. rhamnosus strains: assessing the evidence.
    McFarland LV, Ship N, Auclair J, Millette M.
    J Hosp Infect; 2018 Aug; 99(4):443-452. PubMed ID: 29702133
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  • 33. Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel.
    Sah BN, Vasiljevic T, McKechnie S, Donkor ON.
    J Dairy Sci; 2015 Sep; 98(9):5905-16. PubMed ID: 26142843
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  • 34. In vitro fermentation of prebiotic oligosaccharides by Bifidobacterium lactis HN019 and Lactobacillus spp.
    Sims IM, Ryan JL, Kim SH.
    Anaerobe; 2014 Feb; 25():11-7. PubMed ID: 24239979
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  • 35. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
    Pan DD, Wu Z, Peng T, Zeng XQ, Li H.
    J Dairy Sci; 2014 Feb; 97(2):624-31. PubMed ID: 24359834
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  • 36. 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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  • 38. Bile-induced promoters for gene expression in Lactobacillus strains.
    Martínez-Fernández JA, Bravo D, Peirotén Á, Arqués JL, Landete JM.
    Appl Microbiol Biotechnol; 2019 May 31; 103(9):3819-3827. PubMed ID: 30887172
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  • 39. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
    Chaikham P, Apichartsrangkoon A, Worametrachanon S, Supraditareporn W, Chokiatirote E, Van der Wiele T.
    J Sci Food Agric; 2013 Jul 31; 93(9):2229-38. PubMed ID: 23401169
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  • 40. Eruca sativa might influence the growth, survival under simulated gastrointestinal conditions and some biological features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus strains.
    Fratianni F, Pepe S, Cardinale F, Granese T, Cozzolino A, Coppola R, Nazzaro F.
    Int J Mol Sci; 2014 Oct 01; 15(10):17790-805. PubMed ID: 25275269
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