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Journal Abstract Search

173 related items for PubMed ID: 30286623

  • 1.
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  • 2. Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat.
    Matejčeková Z, Soltészová F, Ačai P, Liptáková D, Valík Ľ.
    J Food Sci; 2018 Apr; 83(4):1053-1062. PubMed ID: 29577285
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  • 3. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
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  • 4. Reduction of non-digestible oligosaccharides in soymilk: application of engineered lactic acid bacteria that produce alpha-galactosidase.
    LeBlanc JG, Silvestroni A, Connes C, Juillard V, de Giori GS, Piard JC, Sesma F.
    Genet Mol Res; 2004 Sep 30; 3(3):432-40. PubMed ID: 15614733
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  • 5. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.
    Rathore S, Salmerón I, Pandiella SS.
    Food Microbiol; 2012 May 30; 30(1):239-44. PubMed ID: 22265307
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  • 7. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.
    Beganović J, Pavunc AL, Gjuračić K, Spoljarec M, Sušković J, Kos B.
    J Food Sci; 2011 Mar 30; 76(2):M124-9. PubMed ID: 21535775
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  • 8. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 30; 25(2):348-58. PubMed ID: 18206777
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  • 10. 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
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  • 11. Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation.
    Feng XM, Eriksson AR, Schnürer J.
    Int J Food Microbiol; 2005 Oct 25; 104(3):249-56. PubMed ID: 15979185
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  • 14. Stimulation of cadaverine production by foodborne pathogens in the presence of Lactobacillus, Lactococcus, and Streptococcus spp.
    Kuley E, Balıkcı E, Özoğul I, Gökdogan S, Ozoğul F.
    J Food Sci; 2012 Dec 25; 77(12):M650-8. PubMed ID: 22853653
    [Abstract] [Full Text] [Related]

  • 15. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production.
    Baú TR, Garcia S, Ida EI.
    Int J Food Sci Nutr; 2015 Dec 25; 66(8):845-50. PubMed ID: 26460145
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  • 18. Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.
    Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG.
    Food Microbiol; 2018 Sep 25; 74():21-33. PubMed ID: 29706334
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  • 19. Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.
    Ding WK, Shah NP.
    J Food Sci; 2010 Apr 25; 75(3):M140-9. PubMed ID: 20492303
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  • 20. Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms.
    Pham TT, Shah NP.
    J Food Sci; 2008 Mar 25; 73(2):M62-6. PubMed ID: 18298737
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