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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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