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These terms define your current search. Click the × to remove a term. Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria > Firmicutes > Bacillus/Clostridium group > Bacillus/Lactobacillus/Streptococcus group > Lactobacillaceae > Lactobacillus > Lactobacillus paracasei > Lactobacillus paracasei subsp. paracasei × 25 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (14)    (Click to View) Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products Antonie van Leeuwenhoek (Click to View) Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel Food control (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture all 14 items... biochemistry (23)    (Click to View) Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 International dairy journal (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides Journal of the science of food and agriculture all 23 items... bioinformatics (1)    (Click to View) Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis Food research international biological properties and phenomena (7)    (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture (Click to View) Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk Small ruminant research (Click to View) Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice International journal of food microbiology all 7 items... botany (2)    (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture (Click to View) Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk International journal of food microbiology cell biology (3)    (Click to View) Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides Journal of the science of food and agriculture (Click to View) Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101 International journal of food microbiology (Click to View) Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells International dairy journal genetics (8)    (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel Food control (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture (Click to View) Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses European food research and technology all 8 items... immunology (3)    (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Immune enhancing effects of Lactobacillus acidophilus LAFTI L10 and Lactobacillus paracasei LAFTI L26 in mice International journal of food microbiology (Click to View) Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101 International journal of food microbiology microbiology (17)    (Click to View) Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 International dairy journal (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides Journal of the science of food and agriculture all 17 items... nutrition (10)    (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture (Click to View) Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk Small ruminant research (Click to View) Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization Applied and environmental microbiology all 10 items... organisms (17)    (Click to View) Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 International dairy journal (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides Journal of the science of food and agriculture all 17 items... physiology (10)    (Click to View) Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage Lebensmittel-Wissenschaft (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk Dairy science and technology all 10 items... taxonomy (3)    (Click to View) Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives Lebensmittel-Wissenschaft (Click to View) Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis Food research international (Click to View) Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese International journal of food microbiology zoology (14)    (Click to View) Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products Antonie van Leeuwenhoek (Click to View) Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel Food control (Click to View) Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products Applied microbiology and biotechnology. (Click to View) Effect of bioactive compounds in lactobacilli‐fermented soy skim milk on femoral bone microstructure of aging mice Journal of the science of food and agriculture all 14 items...