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Journal Abstract Search

212 related items for PubMed ID: 37238789

  • 21. Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation.
    Ogwaro BA, Gibson H, Whitehead M, Hill DJ.
    Int J Food Microbiol; 2002 Nov 15; 79(1-2):105-12. PubMed ID: 12382690
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  • 22. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
    Khan IT, Nadeem M, Imran M, Khalique A.
    Lipids Health Dis; 2020 Apr 15; 19(1):74. PubMed ID: 32293468
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  • 23. Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice-skim milk mixtures fermented by Lactobacillus plantarum ST-III.
    Wang K, Ma C, Gong G, Chang C.
    Food Sci Biotechnol; 2019 Aug 15; 28(4):1147-1154. PubMed ID: 31275714
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  • 24. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
    Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH.
    Int J Food Microbiol; 2006 Apr 15; 108(1):147-52. PubMed ID: 16387379
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  • 29. Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3.
    Wang T, Wei G, Chen F, Ma Q, Huang A.
    Food Chem X; 2023 Jun 30; 18():100732. PubMed ID: 37397209
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  • 30. Brazilian Kefir-Fermented Sheep's Milk, a Source of Antimicrobial and Antioxidant Peptides.
    de Lima MDSF, da Silva RA, da Silva MF, da Silva PAB, Costa RMPB, Teixeira JAC, Porto ALF, Cavalcanti MTH.
    Probiotics Antimicrob Proteins; 2018 Sep 30; 10(3):446-455. PubMed ID: 29285743
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  • 31. Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese.
    Bartkiene E, Laurikietyte R, Lele V, Zavistanaviciute P, Mozuriene E, Baltusnikiene A.
    J Dairy Sci; 2018 Dec 30; 101(12):10866-10876. PubMed ID: 30268612
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  • 32. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae.
    Supasil R, Suttisansanee U, Santivarangkna C, Tangsuphoom N, Khemthong C, Chupeerach C, On-Nom N.
    Foods; 2022 Jul 12; 11(14):. PubMed ID: 35885314
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  • 34. Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk.
    Mituniewicz-Małek A, Ziarno M, Dmytrów I, Balejko J.
    J Dairy Sci; 2017 Sep 12; 100(9):6972-6979. PubMed ID: 28711255
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  • 35. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum.
    Markkinen N, Pariyani R, Jokioja J, Kortesniemi M, Laaksonen O, Yang B.
    Food Chem; 2022 Jan 01; 366():130630. PubMed ID: 34333181
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  • 37. Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food.
    Jang HJ, Kim JH, Lee HS, Paik HD.
    Food Sci Biotechnol; 2022 Jun 01; 31(6):731-737. PubMed ID: 35646416
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  • 38. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Int J Food Microbiol; 2009 Feb 28; 129(3):244-52. PubMed ID: 19157610
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  • 39. Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.
    Shen HW, Yu RC, Chou CC.
    Int J Food Microbiol; 2007 Mar 20; 114(3):380-5. PubMed ID: 17218032
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  • 40. Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.
    Czarnowska-Kujawska M, Paszczyk B.
    Molecules; 2021 Oct 07; 26(19):. PubMed ID: 34641607
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