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| Optimisation of Batch Culture Conditions for Cell-Envelope-Associated Proteinase Production from Lactobacillus delbrueckii subsp. lactis ATCC® 7830™ | | Applied biochemistry and biotechnology |
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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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| 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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| Variability of Bacterial Biofilms of the Tina Wood Vats Used in the Ragusano Cheese-Making Process | | 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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| Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses | | International journal of food microbiology |
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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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| 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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| 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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| 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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| Multiplex PCR for the detection and identification of dairy bacteriophages in milk | | Food microbiology |
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| Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content | | Food microbiology |
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| Exopolysaccharides production in Lactobacillus bulgaricus and Lactobacillus casei exploiting microfiltration | | Journal of industrial microbiology and biotechnology |
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| Optimization of Medium Composition for Nisin Fermentation with Response Surface Methodology | | Journal of food science |
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