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Journal Abstract Search

191 related items for PubMed ID: 37572214

  • 1. 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; 16(5):1801-1816. PubMed ID: 37572214
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  • 2. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products.
    Adimpong DB, Nielsen DS, Sørensen KI, Derkx PM, Jespersen L.
    BMC Microbiol; 2012 May 17; 12():75. PubMed ID: 22594449
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  • 3. 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 17; 242():126622. PubMed ID: 33099234
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  • 4. 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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  • 6. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES, Begunova AV.
    Vopr Pitan; 2021 Feb 17; 90(5):115-125. PubMed ID: 34719149
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  • 7. 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 17; 39():89-95. PubMed ID: 24387857
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  • 8. Cloning strategies for heterologous expression of the bacteriocin enterocin A by Lactobacillus sakei Lb790, Lb. plantarum NC8 and Lb. casei CECT475.
    Jiménez JJ, Diep DB, Borrero J, Gútiez L, Arbulu S, Nes IF, Herranz C, Cintas LM, Hernández PE.
    Microb Cell Fact; 2015 Oct 15; 14():166. PubMed ID: 26471395
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  • 9. 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 15; 44(3):314-9. PubMed ID: 17309510
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  • 16. 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 15; 16(1):152-162. PubMed ID: 36515890
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  • 20. Lyophilized preparations of bacteriocinogenic Lactobacillus curvatus and Lactococcus lactis subsp. lactis as potential protective adjuncts to control Listeria monocytogenes in dry-fermented sausages.
    Benkerroum N, Daoudi A, Hamraoui T, Ghalfi H, Thiry C, Duroy M, Evrart P, Roblain D, Thonart P.
    J Appl Microbiol; 2005 Feb 15; 98(1):56-63. PubMed ID: 15610417
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