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792 related items for PubMed ID: 33099234
1. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach. Margalho LP, Jorge GP, Noleto DAP, Silva CE, Abreu JS, Piran MVF, Brocchi M, Sant'Ana AS. Microbiol Res; 2021 Jan; 242():126622. PubMed ID: 33099234 [Abstract] [Full Text] [Related]
2. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Margalho LP, Kamimura BA, Brexó RP, Alvarenga VO, Cebeci AS, Janssen PWM, Dijkstra A, Starrenburg MJC, Sheombarsing RS, Cruz AG, Alkema W, Bachmann H, Sant'Ana AS. Food Microbiol; 2021 Dec; 100():103872. PubMed ID: 34416969 [Abstract] [Full Text] [Related]
3. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis. Margalho LP, Feliciano MD, Silva CE, Abreu JS, Piran MVF, Sant'Ana AS. J Dairy Sci; 2020 Sep; 103(9):7908-7926. PubMed ID: 32684468 [Abstract] [Full Text] [Related]
4. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS. Food Microbiol; 2018 Aug; 73():288-297. PubMed ID: 29526214 [Abstract] [Full Text] [Related]
5. Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese. Barreto Pinilla CM, Brandelli A, Ataíde Isaia H, Guzman F, Sundfeld da Gama MA, Spadoti LM, Torres Silva E Alves A. Curr Microbiol; 2024 Jun 03; 81(7):202. PubMed ID: 38829392 [Abstract] [Full Text] [Related]
6. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics. Özkan ER, Demirci T, Öztürk Hİ, Akın N. J Sci Food Agric; 2021 May 03; 101(7):2799-2808. PubMed ID: 33135796 [Abstract] [Full Text] [Related]
7. 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 03; 10(4):654-661. PubMed ID: 28730403 [Abstract] [Full Text] [Related]
8. Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese. Ferrari Ida S, de Souza JV, Ramos CL, da Costa MM, Schwan RF, Dias FS. Food Microbiol; 2016 Dec 03; 60():29-38. PubMed ID: 27554143 [Abstract] [Full Text] [Related]
9. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China. Shi Y, Cui X, Gu S, Yan X, Li R, Xia S, Chen H, Ge J. Probiotics Antimicrob Proteins; 2019 Dec 03; 11(4):1086-1099. PubMed ID: 30056601 [Abstract] [Full Text] [Related]
10. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese. Gonzales-Barron U, Campagnollo FB, Schaffner DW, Sant'Ana AS, Cadavez VAP. Food Microbiol; 2020 Oct 03; 91():103545. PubMed ID: 32539971 [Abstract] [Full Text] [Related]
11. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Tulini FL, Winkelströter LK, De Martinis EC. Anaerobe; 2013 Aug 03; 22():57-63. PubMed ID: 23792229 [Abstract] [Full Text] [Related]
12. Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo. Sharma K, Attri S, Goel G. Probiotics Antimicrob Proteins; 2019 Sep 03; 11(3):774-784. PubMed ID: 30220016 [Abstract] [Full Text] [Related]
13. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC. Food Microbiol; 2013 Apr 03; 33(2):282-91. PubMed ID: 23200662 [Abstract] [Full Text] [Related]
14. Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese. Meira SM, Helfer VE, Velho RV, Lopes FC, Brandelli A. J Dairy Res; 2012 Feb 03; 79(1):119-27. PubMed ID: 23171587 [Abstract] [Full Text] [Related]
15. 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 03; 74():21-33. PubMed ID: 29706334 [Abstract] [Full Text] [Related]
16. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk. Borgonovi TF, Fugaban JII, Bucheli JEV, Casarotti SN, Holzapfel WH, Todorov SD, Penna ALB. Probiotics Antimicrob Proteins; 2024 Oct 03; 16(5):1801-1816. PubMed ID: 37572214 [Abstract] [Full Text] [Related]
17. Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant-Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates. Lim JH, Yoon SM, Tan PL, Yang S, Kim SH, Park HJ. J Food Sci; 2018 Nov 03; 83(11):2802-2811. PubMed ID: 30325520 [Abstract] [Full Text] [Related]
18. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Rao Y, Tao Y, Li Y, She X, Yang J, Qian Y, Du H, Liu L, Xiao H. Food Funct; 2019 Oct 16; 10(10):6936-6944. PubMed ID: 31591629 [Abstract] [Full Text] [Related]
19. 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 16; 11(2):382-396. PubMed ID: 29542032 [Abstract] [Full Text] [Related]
20. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture. Hadef S, Idoui T, Sifour M, Genay M, Dary-Mourot A. Probiotics Antimicrob Proteins; 2023 Apr 16; 15(2):387-399. PubMed ID: 36307627 [Abstract] [Full Text] [Related] Page: [Next] [New Search]