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Journal Abstract Search

378 related items for PubMed ID: 32113760

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  • 2. 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; 100(4):2512-2525. PubMed ID: 28215898
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  • 3. 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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  • 4. Short communication: Antioxidative and antibacterial activities on Staphylococcus aureus and Escherichia coli O157:H4 in milk with added ginseng marc extract fermented by Lactobacillus plantarum KCCM 11613P.
    Eom SJ, Hwang JE, Jung J, Jee HS, Kim KT, Paik HD.
    J Dairy Sci; 2017 Oct; 100(10):7788-7792. PubMed ID: 28803022
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  • 6. Functional Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Kalarei and Development of Probiotic Fermented Oat Flour.
    Gupta M, Bajaj BK.
    Probiotics Antimicrob Proteins; 2018 Dec; 10(4):654-661. PubMed ID: 28730403
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  • 9. 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; 97(5):2578-90. PubMed ID: 24745665
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  • 11. 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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  • 12. Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum.
    Kumar V, R A, Ahire JJ, Taneja NK.
    Probiotics Antimicrob Proteins; 2024 Feb 30; 16(1):152-162. PubMed ID: 36515890
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  • 13. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
    Canaviri Paz P, Janny RJ, Håkansson Å.
    Int J Food Microbiol; 2020 Jul 02; 324():108630. PubMed ID: 32305832
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  • 17. Buffalo yogurt fermented with commercial starter and Lactobacillus plantarum originating from breast milk lowered blood pressure in pregnant hypertensive rats.
    Yi L, Min JT, Jun CL, Long HX, Khoo HE, Ying ZJ, Le SJ.
    J Dairy Sci; 2024 Jan 02; 107(1):62-73. PubMed ID: 37709021
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  • 18. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.
    Sodini I, Lucas A, Oliveira MN, Remeuf F, Corrieu G.
    J Dairy Sci; 2002 Oct 02; 85(10):2479-88. PubMed ID: 12416799
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