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Journal Abstract Search

353 related items for PubMed ID: 32398178

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  • 2. Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk.
    Colombo M, de Oliveira AE, de Carvalho AF, Nero LA.
    Food Microbiol; 2014 May; 39():89-95. PubMed ID: 24387857
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  • 3. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.
    Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu XM, Zhang HP.
    J Dairy Sci; 2009 Jun; 92(6):2468-76. PubMed ID: 19447978
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  • 4. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.
    Drywień M, Frąckiewicz J, Górnicka M, Gadek J, Jałosińska M.
    Rocz Panstw Zakl Hig; 2015 Jun; 66(4):373-7. PubMed ID: 26656420
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  • 5. In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk.
    Millette M, Luquet FM, Lacroix M.
    Lett Appl Microbiol; 2007 Mar; 44(3):314-9. PubMed ID: 17309510
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  • 7. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions.
    de Souza BMS, Borgonovi TF, Casarotti SN, Todorov SD, Penna ALB.
    Probiotics Antimicrob Proteins; 2019 Jun; 11(2):382-396. PubMed ID: 29542032
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  • 10. Consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114001 reduces the duration of respiratory infections in the elderly in a randomised controlled trial.
    Guillemard E, Tondu F, Lacoin F, Schrezenmeir J.
    Br J Nutr; 2010 Jan; 103(1):58-68. PubMed ID: 19747410
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  • 11. In vitro properties of potential probiotic lactic acid bacteria originating from Ghanaian indigenous fermented milk products.
    Motey GA, Owusu-Kwarteng J, Obiri-Danso K, Ofori LA, Ellis WO, Jespersen L.
    World J Microbiol Biotechnol; 2021 Feb 17; 37(3):52. PubMed ID: 33594545
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  • 13. Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).
    Parra K, Ferrer M, Piñero M, Barboza Y, Medina LM.
    J Food Prot; 2013 Feb 17; 76(2):265-71. PubMed ID: 23433374
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  • 14. Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet.
    Feng J, Jiang Y, Li M, Zhao S, Zhang Y, Li X, Wang H, Lin G, Wang H, Li T, Man C.
    Arch Microbiol; 2018 Sep 17; 200(7):1111-1121. PubMed ID: 29802420
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  • 15. 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 17; 97(5):2578-90. PubMed ID: 24745665
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  • 20. Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus.
    Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME.
    J Dairy Res; 2009 Feb 17; 76(1):74-82. PubMed ID: 19121239
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