Related references
Note: Only part of the references are listed.Lactic acid bacteria in traditional fermented Chinese foods
Shan-na Liu et al.
FOOD RESEARCH INTERNATIONAL (2011)
Functional properties of Lactobacillus strains isolated from kimchi
Heejae Lee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954
Jasna Beganovic et al.
JOURNAL OF FOOD SCIENCE (2011)
Volatile profile of khanom jeen, Thai fermented rice noodles, and the changes during the fermentation process
Jeesuda Keatkrai et al.
SCIENCEASIA (2010)
Response surface methodology optimisation of immobilised Lactobacillus acidophilus banana puree fermentation
Jen-Horng Tsen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects
Wen-Hsin Chang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Functional food. Product development, marketing and consumer acceptance-A review
Istvan Siro et al.
APPETITE (2008)
Bacteroides thetaiotaomicron in the gut:: Molecular aspects of their interaction
M. A. Zocco et al.
DIGESTIVE AND LIVER DISEASE (2007)
Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices
Vivien M. Sheehan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Use of probiotics in pediatrics: Rationale, mechanisms of action, and practicall aspects
Jose M. Saavedra
NUTRITION IN CLINICAL PRACTICE (2007)
Saccharomyces cerevisiae strain 905 reduces the translocation of Salmonella enterica serotype Typhimurium and stimulates the immune system in gnotoblotic and convectional mice
Flaviano S. Martins et al.
JOURNAL OF MEDICAL MICROBIOLOGY (2007)
Lactobacillus acidophilus modulates intestinal pain and induces opioid and cannabinoid receptors
Christel Rousseaux et al.
NATURE MEDICINE (2007)
alpha-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk
Osaana N. Donkor et al.
FOOD CHEMISTRY (2007)
Evolutionary perspective on dietary intake of fibre and colorectal cancer
J. D. Leach
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2007)
Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk
Maria Saarela et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Development of a new oat-based probiotic drink
Angel Angelov et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Production of probiotic cabbage juice by lactic acid bacteria
Kyung Young Yoon et al.
BIORESOURCE TECHNOLOGY (2006)
Characterisation of the microflora of attieke, a fermented cassava product, during traditional small-scale preparation
P Coulin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Probiotics: facts and myths
AC Senok et al.
CLINICAL MICROBIOLOGY AND INFECTION (2005)
Lactobacillus harbinensis sp nov., consisted of strains isolated from traditional fermented vegetables 'Suan cai' in Harbin, Northeastern China and Lactobacillus perolens DSM 12745
M Miyamoto et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2005)
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
P Lavermicocca et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food
M Kostinek et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2005)
Use of traditional African fermented beverages as delivery vehicles for Bifidobacterium lactis DSM 10140
LD McMaster et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Fermentation of beet juice by beneficial lactic acid bacteria
KY Yoon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Supply of pre- and probiotics reduces bacterial infection rates after liver transplantation - A randomized, double-blind trial
N Rayes et al.
AMERICAN JOURNAL OF TRANSPLANTATION (2005)
Drosophila lifespan enhancement by exogenous bacteria
T Brummel et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2004)
Genetic heterogeneity and functional properties of intestinal bifidobacteria
J Matto et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings
MH Helland et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
EM Obilie et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Incorporation of bifidobacteria into cheeses: challenges and rewards
TD Boylston et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Influence of natural fermentation on physico-chemical characteristics of rice noodles
ZH Lu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Kombucha: A systematic review of the clinical evidence
E Ernst
FORSCHENDE KOMPLEMENTARMEDIZIN UND KLASSISCHE NATURHEILKUNDE (2003)
Fermented soymilk with a monoculture of Lactococcus lactic
S Beasley et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food
JK Mugula et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Isolation, characterisation and identification of lactic acid bacteria from bushera:: a Ugandan traditional fermented beverage
CMBK Muyanja et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Development of probiotic-enriched dried fruits by vacuum impregnation
N Betoret et al.
JOURNAL OF FOOD ENGINEERING (2003)
Cereal-based fermented foods and beverages
A Blandino et al.
FOOD RESEARCH INTERNATIONAL (2003)
Microbiologic evaluation of commercial probiotics
JS Weese
JOURNAL OF THE AMERICAN VETERINARY MEDICAL ASSOCIATION (2002)
Effects of cassava processing methods on antinutritional components and health status of children
O Ojo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Deficiencies in microbiological quality and labelling of probiotic supplements
JMT Hamilton-Miller
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products
O Martensson et al.
FOOD RESEARCH INTERNATIONAL (2002)
Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness
M Bielecka et al.
FOOD RESEARCH INTERNATIONAL (2002)
Changes in quality attributes during storage of togwa, a lactic acid fermented gruel
JK Mugula et al.
JOURNAL OF FOOD SAFETY (2001)
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
A Corsetti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Microbiology of Indian and Mestizo pozol fermentations
C Wacher et al.
FOOD MICROBIOLOGY (2000)
Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.
K Kailasapathy et al.
IMMUNOLOGY AND CELL BIOLOGY (2000)
Microflora identification of the Bulgarian cereal-based fermented beverage boza
V Gotcheva et al.
PROCESS BIOCHEMISTRY (2000)