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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus | | International journal of food science and technology |
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| Survival and bone-active properties of bovine lactoferrin supplemented into stirred yoghurt | | International dairy journal |
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| The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt | | International dairy journal |
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| Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism | | Food microbiology |
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| Immunobiotic Lactobacillus strains augment NLRP3 expression in newborn and adult porcine gut-associated lymphoid tissues | | Veterinary immunology and immunopathology |
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| Dual Functionality of Triticale as a Novel Dietary Source of Prebiotics with Antioxidant Activity in Fermented Dairy Products | | Plant foods for human nutrition |
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| Impact of Bifidobacterium animalis subsp. lactis BB-12 and, Lactobacillus acidophilus LA-5-containing yoghurt, on fecal bacterial counts of healthy adults | | International journal of food microbiology |
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| Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus | | Bioresource technology |
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| Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria | | Food chemistry |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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| Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk | | International journal of food microbiology |
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| Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions | | Journal of food engineering |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Synthesis of galactooligosaccharides by CBD fusion β-galactosidase immobilized on cellulose | | Bioresource technology |
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| Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins | | Lebensmittel-Wissenschaft |
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| Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads | | Journal of cereal science |
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| D-lactic acid production by a genetically engineered strain Corynebacterium glutamicum | | World journal of microbiology and biotechnology |
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| Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842 | | Innovative food science and emerging technologies |
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| Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts | | Lebensmittel-Wissenschaft |
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| Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria | | Dairy science and technology |
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| Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review | | International journal of food microbiology |
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| Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin | | Food chemistry |
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| Enhanced extraction of heavy metals in the two-step process with the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus | | Bioresource technology |
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| Pasteurized blueberry (vaccinium corymbosum) juice inhibits growth of bacterial pathogens in milk but allows survival of probiotic bacteria | | Journal of food safety |
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| Induction of Heavy-Metal-Transporting CPX-Type ATPases during Acid Adaptation in Lactobacillus bulgaricus | | Applied and environmental microbiology AEM |
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| Characterization of Streptococcus thermophilus two-component systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii subsp. bulgaricus | | International journal of food microbiology |
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| Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt | | International dairy journal |
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| Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria | | Food and bioprocess technology |
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| Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix | | International journal of food microbiology |
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| Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods | | International journal of food microbiology |
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| Effect of fructooligosaccharides and galactooligosaccharides on the folate production of some folate-producing bacteria in media cultures or milk | | International dairy journal |
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| Efficiency of modified skimmed milk base media to achieve high exopolysaccharide/cell ratios by Lactobacillus delbrueckii subsp. bulgaricus SZ2 in optimised conditions defined by the response surface methodology | | International journal of food science and technology |
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| The effect of selected microbial strains on internal milieu of broiler chickens after peroral administration | | Research in veterinary science |
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| Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase | | Bioresource technology |
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| Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks | | Food chemistry |
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| Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology | | Journal of food engineering |
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| Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria | | Food chemistry |
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| Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk | | Small ruminant research |
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| Comparative typing of L. delbrueckii subsp. bulgaricus strains using multilocus sequence typing and RAPD–PCR | | European food research and technology |
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| Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk | | Lebensmittel-Wissenschaft |
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| Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine) | | International journal of food science and technology |
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| Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness | | Journal of food engineering |
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| Shelf life of alginate beads containing lactobacilli and bifidobacteria: characterisation of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus | | International journal of food science and technology |
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| Aspartate Biosynthesis Is Essential for the Growth of Streptococcus thermophilus in Milk, and Aspartate Availability Modulates the Level of Urease Activity | | Applied and environmental microbiology AEM |
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| Probiotics for patients with compensated liver cirrhosis: A double-blind placebo-controlled study | | Nutrition |
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| Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese | | Dairy science and technology |
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| Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus | | European food research and technology |
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| Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties | | European food research and technology |
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| Supercritical CO2 extraction of Alkanna species and investigating functional characteristics of alkannin-enriched yoghurt during storage | | European food research and technology |
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| -galactosidase extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842 | | Innovative food science and emerging technologies |
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| Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry | | Food control |
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| Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk | | Dairy science and technology |
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| Preservation of raw buffalo's milk by the activation of lactoperoxidase system and its effect on yogurt preparation | | Journal of food processing and preservation |
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| Morphology, FTIR fingerprint and survivability of encapsulated lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in simulated gastric juice and intestinal juice | | International journal of food science and technology |
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| In silico analysis of amino acid biosynthesis and proteolysis in Lactobacillus delbrueckii subsp. bulgaricus 2038 and the implications for bovine milk fermentation | | Biotechnology letters |
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| Analysis of Chinese Olive Cultivars Difference by the Structural Characteristics of Oligosaccharides | | Food analytical methods |
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| Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (MIT) Product | | Journal of food process engineering |
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| Identification and Partial Characterization of a Bacteriocin‐Like Inhibitory Substance (BLIS) from Lb. Bulgaricus K41 Isolated from Indigenous Yogurts | | Journal of food science |
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| Production of flavour compounds by yogurt starter cultures | | Journal of industrial microbiology and biotechnology |
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| Microbiological quality of Portuguese yogurts | | Journal of industrial microbiology and biotechnology |
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| Hydrolysis of soybean isoflavone glucosides by lactic acid bacteria | | Biotechnology letters |
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| Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese | | Journal of industrial microbiology and biotechnology |
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| Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them | | International journal of food microbiology |
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| Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage | | International journal of food microbiology |
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| Survival of Yogurt Bacteria in the Human Gut | | Applied and environmental microbiology |
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| Production of a Heterologous Nonheme Catalase by Lactobacillus casei: an Efficient Tool for Removal of H₂O₂ and Protection of Lactobacillus bulgaricus from Oxidative Stress in Milk | | Applied and environmental microbiology |
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| Listeria innocua and Lactobacillus delbrueckii subsp. bulgaricus employ different strategies to cope with acid stress | | International journal of food microbiology |
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| Characterisation of lactic acid bacteria isolated from fermented milk “laban” | | International journal of food microbiology |
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| Effect of inoculation level of Lactobacillus rhamnosus and yogurt cultures on conjugated linoleic acid content and quality attributes of fermented milk products | | Journal of food science |
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| Characterization of spontaneous phage-resistant derivatives of Lactobacillus delbrueckii commercial strains | | International journal of food microbiology |
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| Productions and monomer compositions of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from traditional home-made yoghurts and raw milk | | International journal of food science and technology |
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| EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES | | Journal of food process engineering |
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| Stabilization of Frozen Lactobacillus delbrueckii subsp. bulgaricus in Glycerol Suspensions: Freezing Kinetics and Storage Temperature Effects | | Applied and environmental microbiology |
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| Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage | | International journal of dairy technology |
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| Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese | | Journal of food engineering |
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| Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses | | European food research and technology |
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| Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters | | International dairy journal |
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| Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses | | Food chemistry |
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| Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage | | International journal of food microbiology |
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| Enriched Selenium and Its Effects on Growth and Biochemical Composition in Lactobacillus bulgaricus | | Journal of agricultural and food chemistry |
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| High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt | | Food research international |
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| Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation | | International journal of food microbiology |
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| Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage | | International journal of food microbiology |
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| Protective effects of Lactobacillus delbrueckii subsp bulgaricus B3 on intestinal enzyme activities after abdominal irradiation in rats | | Nutrition research |
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| Novel optimal temperature profile for acidification process of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fermentation using artificial neural network and genetic algorithm | | Journal of industrial microbiology and biotechnology |
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| Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures | | Journal of dairy research |
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| ACE-inhibitory activity of probiotic yoghurt | | International dairy journal |
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| Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity | | Food chemistry |
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| Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making | | Food chemistry |
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| Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk | | Food chemistry |
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| Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures | | International dairy journal |
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| Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk | | International dairy journal |
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| Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokines | | Journal of human nutrition and dietetics |
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| Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus | | Food chemistry |
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| Molecular analysis of yogurt containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in human intestinal microbiota [Erratum: 2008 June, v. 87, no. 6, p. 1969.] | | TheAmerican journal of clinical nutrition |
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| Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture | | Journal of agricultural and food chemistry |
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| Optimization of a protective medium for enhancing the viability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus based on response surface methodology | | Journal of industrial microbiology and biotechnology |
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| Proteolytic Profiles and Angiotensin-I Converting Enzyme and α-Glucosidase Inhibitory Activities of Selected Lactic Acid Bacteria | | Journal of food science |
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