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| Comparative analysis of β-casein proteolysis by PrtP proteinase from Lactobacillus paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43 | | International dairy journal |
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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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| Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides | | Journal of the science of food and agriculture |
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| Identification of a Putative Operon Involved in Fructooligosaccharide Utilization by Lactobacillus paracasei | | Applied and environmental microbiology AEM |
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| Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in β-casein immuno-reactivity | | European food research and technology |
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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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| The effect of probiotics on faecal microbiota and genotoxic activity of faecal water in patients with atopic dermatitis: A randomized, placebo-controlled study | | Clinical nutrition |
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| Control of milk pH reduces biofilm formation of Bacillus licheniformis and Lactobacillus paracasei on stainless steel | | Food control |
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| Functional Analysis of the Fructooligosaccharide Utilization Operon in Lactobacillus paracasei 1195 | | Applied and environmental microbiology AEM |
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| Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli | | European food research and technology |
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| Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry | | International journal of food microbiology |
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| Functionality of the S-layer proteins from Lactobacillus in the competitive against enteropathogens infection | | European food research and technology |
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| Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses | | International journal of food microbiology |
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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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| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria | | Food microbiology |
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| Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 | | Bioresource technology |
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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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| Characterisation of Gouda cheeses based on sensory, analytical and high-field H-1 nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese | | International dairy journal |
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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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| Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis | | Food research international |
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| Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC | | Food chemistry |
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| Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp | | International dairy journal |
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| Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk | | International journal of food microbiology |
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| Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus | | Food chemistry |
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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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| Anhydrobiotics: The challenges of drying probiotic cultures | | Food chemistry |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Influence of inoculating forage with lactic acid bacterial strains that produce ferulate esterase on ensilage and ruminal degradation of fiber | | Animal feed science and technology |
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| Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells | | International dairy journal |
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