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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products | | European food research and technology |
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| Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria | | International journal of food microbiology |
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| Ecological clarification of cheese whey prior to anaerobic digestion in upflow anaerobic filter | | Bioresource technology |
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| Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19 | | Food and bioproducts processing |
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| Extreme thermal resistance of phages isolated from dairy samples: Updating traditional phage detection methodologies | | International dairy journal |
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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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| Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians | | Food microbiology |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Storage Stability of Lactobacillus paracasei as Free Cells or Encapsulated in Alginate-Based Microcapsules in Low pH Fruit Juices | | Food and bioprocess technology |
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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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| Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application | | Food microbiology |
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| Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis | | Bioresource technology |
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| Production of l-lactic acid from a green microalga, Hydrodictyon reticulum, by Lactobacillus paracasei LA104 isolated from the traditional Korean food, makgeolli | | Bioresource technology |
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| Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli | | International dairy journal |
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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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| Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli | | Food microbiology |
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| Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids | | Food microbiology |
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| Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules | | International dairy journal |
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| Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion | | Food research international |
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| Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening | | International journal of food microbiology |
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| Production of l- and d-lactic acid from waste Curcuma longa biomass through simultaneous saccharification and cofermentation | | Bioresource technology |
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| A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics | | International journal of food microbiology |
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| Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk | | International journal of food microbiology |
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| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction | | Dairy science and technology |
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| Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentation | | Journal of industrial microbiology and biotechnology |
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| A novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment | | Journal of food science |
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| Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization | | Applied and environmental microbiology |
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| Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks | | International journal of food microbiology |
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| Enhanced Survival of GroESL-Overproducing Lactobacillus paracasei NFBC 338 under Stressful Conditions Induced by Drying | | Applied and environmental microbiology |
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| Preparation of angiotensin-I-converting enzyme inhibitory hydrolysates from unsupplemented caprine whey fermentation by various cheese microflora | | International dairy journal |
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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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| Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis | | Food research international |
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| Heat resistance of Lactobacillus paracasei isolated from semi-hard cheese made of pasteurised milk | | International dairy journal |
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| Characterization of microflora in homemade semi-hard white Zlatar cheese | | International journal of food microbiology |
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| Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora | | Journal of dairy research |
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| Production of chitin from red crab shell waste by successive fermentation with Lactobacillus paracasei KCTC-3074 and Serratia marcescens FS-3 | | Carbohydrate polymers |
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| Anhydrobiotics: The challenges of drying probiotic cultures | | Food chemistry |
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