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Journal Abstract Search

268 related items for PubMed ID: 38602050

  • 1. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis.
    Tukel O, Sengun I.
    J Food Sci; 2024 May; 89(5):2956-2973. PubMed ID: 38602050
    [Abstract] [Full Text] [Related]

  • 2. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.
    Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M.
    Meat Sci; 2014 Feb; 96(2 Pt A):937-42. PubMed ID: 24211552
    [Abstract] [Full Text] [Related]

  • 3. Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.
    Blaiotta G, Murru N, Di Cerbo A, Romano R, Aponte M.
    J Sci Food Agric; 2018 Apr; 98(6):2285-2294. PubMed ID: 28990658
    [Abstract] [Full Text] [Related]

  • 4. Application of nontraditional meat starter cultures in production of Hungarian salami.
    Pidcock K, Heard GM, Henriksson A.
    Int J Food Microbiol; 2002 Jun 05; 76(1-2):75-81. PubMed ID: 12038580
    [Abstract] [Full Text] [Related]

  • 5. Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria.
    Güney D, Güngörmüşler M.
    Probiotics Antimicrob Proteins; 2021 Apr 05; 13(2):495-505. PubMed ID: 32978757
    [Abstract] [Full Text] [Related]

  • 6. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis.
    Holko I, Hrabě J, Šalaková A, Rada V.
    Meat Sci; 2013 Jul 05; 94(3):275-9. PubMed ID: 23567124
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  • 8. Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages.
    Sionek B, Tambor K, Okoń A, Szymański P, Zielińska D, Neffe-Skocińska K, Kołożyn-Krajewska D.
    Molecules; 2021 Oct 26; 26(21):. PubMed ID: 34770862
    [Abstract] [Full Text] [Related]

  • 9. Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
    Cavalheiro CP, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, Pintado T, de Menezes CR, Fries LLM.
    J Sci Food Agric; 2019 Dec 26; 99(15):6706-6712. PubMed ID: 31350779
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  • 10. Analysis of the Influence of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus Strains on Changes in the Hexachlorobenzene Content in Fermented Mare Milk during Refrigerated Storage.
    Witczak A, Mituniewicz-Małek A, Dmytrów I.
    Molecules; 2024 Jan 21; 29(2):. PubMed ID: 38276605
    [Abstract] [Full Text] [Related]

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  • 12. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.
    Dos Santos KM, de Oliveira IC, Lopes MA, Cruz AP, Buriti FC, Cabral LM.
    J Sci Food Agric; 2017 Mar 21; 97(4):1108-1115. PubMed ID: 27282819
    [Abstract] [Full Text] [Related]

  • 13. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S, Suihko ML, Eerola S, Petäjä E, Mattila-Sandholm T.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):205-10. PubMed ID: 11252505
    [Abstract] [Full Text] [Related]

  • 14. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions.
    Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Pawlos M.
    Nutrients; 2022 Oct 23; 14(21):. PubMed ID: 36364717
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  • 16. [Development of fermented milk product based on mare milk and lactic microorganisms association].
    Simonenko ES, Begunova AV.
    Vopr Pitan; 2021 Oct 23; 90(5):115-125. PubMed ID: 34719149
    [Abstract] [Full Text] [Related]

  • 17. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.
    Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM.
    Microorganisms; 2023 Oct 09; 11(10):. PubMed ID: 37894180
    [Abstract] [Full Text] [Related]

  • 18. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation.
    Bis-Souza CV, Penna ALB, da Silva Barretto AC.
    Meat Sci; 2020 Oct 09; 168():108186. PubMed ID: 32428692
    [Abstract] [Full Text] [Related]

  • 19. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics.
    Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI.
    Food Res Int; 2024 Sep 09; 192():114820. PubMed ID: 39147472
    [Abstract] [Full Text] [Related]

  • 20. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
    Acta Sci Pol Technol Aliment; 2016 Sep 09; 15(4):399-407. PubMed ID: 28071017
    [Abstract] [Full Text] [Related]

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