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Journal Abstract Search

182 related items for PubMed ID: 33291830

  • 21. The growth kinetics and metabolic and antioxidant activities of the functional synbiotic combination of Lactobacillus gasseri 505 and Cudrania tricuspidata leaf extract.
    Oh NS, Lee JY, Kim Y.
    Appl Microbiol Biotechnol; 2016 Dec; 100(23):10095-10106. PubMed ID: 27796437
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  • 22. Carrot juice fermented with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats.
    Li C, Ding Q, Nie SP, Zhang YS, Xiong T, Xie MY.
    J Agric Food Chem; 2014 Dec 10; 62(49):11884-91. PubMed ID: 25341087
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  • 25. Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions.
    Wei M, Wang S, Gu P, Ouyang X, Liu S, Li Y, Zhang B, Zhu B.
    J Food Sci Technol; 2018 Jun 10; 55(6):2240-2250. PubMed ID: 29892124
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  • 28. Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26.
    Dimitrovski D, Velickova E, Dimitrovska M, Langerholc T, Winkelhausen E.
    J Food Sci Technol; 2016 Jan 10; 53(1):766-74. PubMed ID: 26787997
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  • 29. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.
    Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP.
    Int J Food Microbiol; 2001 Mar 20; 64(3):261-75. PubMed ID: 11294348
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  • 30. Inulin and levan synthesis by probiotic Lactobacillus gasseri strains: characterization of three novel fructansucrase enzymes and their fructan products.
    Anwar MA, Kralj S, Piqué AV, Leemhuis H, van der Maarel MJEC, Dijkhuizen L.
    Microbiology (Reading); 2010 Apr 20; 156(Pt 4):1264-1274. PubMed ID: 20075040
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  • 31. Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material.
    Lima WDL, Monteiro SS, Pasquali MAB.
    Foods; 2022 May 18; 11(10):. PubMed ID: 35627041
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  • 35. Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition.
    Kim SY.
    Prev Nutr Food Sci; 2017 Sep 18; 22(3):231-236. PubMed ID: 29043222
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  • 36. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.
    Xu X, Bao Y, Wu B, Lao F, Hu X, Wu J.
    Food Chem; 2019 Aug 15; 289():250-258. PubMed ID: 30955609
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  • 37. Robustness of fermented carrot juice against Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7.
    Van Beeck W, Verschueren C, Wuyts S, van den Broek MFL, Uyttendaele M, Lebeer S.
    Int J Food Microbiol; 2020 Dec 16; 335():108854. PubMed ID: 32971301
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  • 38. Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria.
    Mantzourani I, Nouska C, Terpou A, Alexopoulos A, Bezirtzoglou E, Panayiotidis MI, Galanis A, Plessas S.
    Antioxidants (Basel); 2018 Nov 12; 7(11):. PubMed ID: 30424527
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  • 39. UV-induced Lactobacillus gasseri mutants resisting sodium chloride and sodium nitrite for meat fermentation.
    Arihara K, Itoh M.
    Int J Food Microbiol; 2000 Jun 01; 56(2-3):227-30. PubMed ID: 10857549
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  • 40. Putative Adhesion Factors in Vaginal Lactobacillus gasseri DSM 14869: Functional Characterization.
    Zeng Z, Zuo F, Marcotte H.
    Appl Environ Microbiol; 2019 Oct 01; 85(19):. PubMed ID: 31420338
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