4.6 Article

Functional Properties of Lactobacillus mucosae Strains Isolated from Brazilian Goat Milk

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Karina Maria Olbrich dos Santos et al.

DAIRY SCIENCE & TECHNOLOGY (2015)

Article Microbiology

Structural basis for adaptation of lactobacilli to gastrointestinal mucus

Sabrina Etzold et al.

ENVIRONMENTAL MICROBIOLOGY (2014)

Article Food Science & Technology

Virulence, antibiotic resistance and biogenic amines of bacteriocinogenic lactococci and enterococci isolated from goat milk

Luana Martins Perin et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Microbiology

Draft Genome Sequence of the Mannitol-Producing Strain Lactobacillus mucosae CRL573

Juliana Bleckwedel et al.

GENOME ANNOUNCEMENTS (2014)

Article Microbiology

Proteolytic activity of probiotic strain Lactobacillus helveticus M92

Jasna Beganovic et al.

ANAEROBE (2013)

Article Food Science & Technology

In vitro testing of commercial and potential probiotic lactic acid bacteria

Hanne Jensen et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Agriculture, Dairy & Animal Science

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods

M. I. Rincon-Delgadillo et al.

JOURNAL OF DAIRY SCIENCE (2012)

Article Biotechnology & Applied Microbiology

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Miriam Zago et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Technological properties of candidate probiotic Lactobacillus plantarum strains

Ralitsa Georgieva et al.

INTERNATIONAL DAIRY JOURNAL (2009)

Article Food Science & Technology

Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

Gabriel Vinderola et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

Maria G. Vizoso Pinto et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Review Food Science & Technology

Antibiotic resistance in food lactic acid bacteria - a review

S Mathur et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Article Biochemistry & Molecular Biology

Lactobacillus reuteri β-galactosidase activity and low milk acidification ability

M Hidalgo-Morales et al.

CANADIAN JOURNAL OF MICROBIOLOGY (2005)

Article Food Science & Technology

Functionality of enterococci in dairy products

G Giraffa

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Review Microbiology

Surviving the acid test: Responses of gram-positive bacteria to low pH

PD Cotter et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2003)

Article Chemistry, Applied

The effects of certain factors on the properties of yoghurt made from ewe's milk

G Bonczar et al.

FOOD CHEMISTRY (2002)

Article Food Science & Technology

Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation

EM Hébert et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)

Article Microbiology

Lactobacillus mucosae sp nov., a new species with in vitro mucus-binding activity isolated from pig intestine

S Roos et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)