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Journal Abstract Search

367 related items for PubMed ID: 31618866

  • 21. Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach.
    Min Z, Yunyun J, Miao C, Zhennai Y.
    J Microbiol Biotechnol; 2020 Jun 28; 30(6):903-911. PubMed ID: 32160695
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  • 26. Fermented probiotic beverages based on acid whey.
    Skryplonek K, Jasińska M.
    Acta Sci Pol Technol Aliment; 2015 Jun 28; 14(4):397-405. PubMed ID: 28068045
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  • 27. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia.
    Yu J, Wang WH, Menghe BL, Jiri MT, Wang HM, Liu WJ, Bao QH, Lu Q, Zhang JC, Wang F, Xu HY, Sun TS, Zhang HP.
    J Dairy Sci; 2011 Jul 28; 94(7):3229-41. PubMed ID: 21700007
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  • 30. Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang.
    Wang C, Song X, Li C, He L, Wang X, Zeng X.
    Food Chem; 2023 Feb 15; 402():134488. PubMed ID: 36303370
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  • 31. Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability.
    Dan T, Chen H, Li T, Tian J, Ren W, Zhang H, Sun T.
    Front Microbiol; 2018 Feb 15; 9():3133. PubMed ID: 30687239
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  • 32. Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk.
    Sun Y, Guo S, Kwok LY, Sun Z, Wang J, Zhang H.
    J Dairy Sci; 2024 Sep 15; 107(9):6643-6657. PubMed ID: 38825144
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  • 34. Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium.
    Cichońska P, Ziębicka A, Ziarno M.
    Molecules; 2022 Apr 15; 27(8):. PubMed ID: 35458754
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  • 36. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Apr 15; 18(2):153-161. PubMed ID: 31256543
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  • 38. 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 15; 77(12):M650-8. PubMed ID: 22853653
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  • 39. Characterization of the Ayran Made with Commercial Probiotic Cultures for Fatty Acids, Cholesterol, Folic Acid Levels, and Anti-Oxidative Potential.
    Shalabi OMAK, Hassan AM, Ismail MM, El-Menawy RK.
    Probiotics Antimicrob Proteins; 2024 Jun 15; 16(3):1065-1075. PubMed ID: 37278952
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