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Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria > Firmicutes > Bacillus/Clostridium group > Bacillus/Lactobacillus/Streptococcus group > Lactobacillaceae > Lactobacillus > Lactobacillus delbrueckii > Lactobacillus delbrueckii subsp. bulgaricus × 118 items, grouped by Health and Pathology (view ungrouped items) animal and human health (12)    (Click to View) 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 (Click to View) 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 (Click to View) Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine β-lactoglobulin Food chemistry (Click to View) Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria Food chemistry (Click to View) Probiotics for patients with compensated liver cirrhosis: A double-blind placebo-controlled study Nutrition (Click to View) Analysis of aflatoxin M1 in milk and yogurt and AFM1 reduction by lactic acid bacteria used in Lebanese industry Food control (Click to View) Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage International journal of food microbiology (Click to View) ACE-inhibitory activity of probiotic yoghurt International dairy journal (Click to View) Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity Food chemistry (Click to View) Antihypertensive effect of bioactive peptides produced by protease-facilitated lactic acid fermentation of milk Food chemistry (Click to View) 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 (Click to View) Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokines Journal of human nutrition and dietetics disease and pest management (1)    (Click to View) Lactic acid bacteria-enclosing poly(ε-caprolactone) microcapsules as soil bioamendment Journal of bioscience and bioengineering epidemiology (1)    (Click to View) Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt Journal of food science etiology (7)    (Click to View) Pasteurized blueberry (vaccinium corymbosum) juice inhibits growth of bacterial pathogens in milk but allows survival of probiotic bacteria Journal of food safety (Click to View) Listeria innocua and Lactobacillus delbrueckii subsp. bulgaricus employ different strategies to cope with acid stress International journal of food microbiology (Click to View) Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaijani cheeses European food research and technology (Click to View) Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage International journal of food microbiology (Click to View) Effect of thermophilic lactic acid bacteria on the fate of Enterobacter sakazakii during processing and storage of plain yogurt Journal of food safety (Click to View) Effect of Addition of Versagel® on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt Journal of food science (Click to View) Growth, Proteolytic, and ACE-I Activities of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and Rheological Properties of Low-Fat Yogurt as Influenced by the Addition of Raftiline HP® Journal of food science pathological processes and conditions (4)    (Click to View) Comparative evaluation of selected strains of lactobacilli for the development of antioxidant activity in milk Dairy science and technology (Click to View) 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 (Click to View) Protective effects of Lactobacillus delbrueckii subsp bulgaricus B3 on intestinal enzyme activities after abdominal irradiation in rats Nutrition research (Click to View) Probiotic, as well as conventional yogurt, can enhance the stimulated production of proinflammatory cytokines Journal of human nutrition and dietetics therapeutics (1)    (Click to View) Protective effects of Lactobacillus delbrueckii subsp bulgaricus B3 on intestinal enzyme activities after abdominal irradiation in rats Nutrition research