相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Genomic analysis of B. coagulans ATCC 7050T reveals its adaption to fermented milk as an adjunct starter culture for yogurt
Jiang Cao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk
Yaru Sun et al.
JOURNAL OF DAIRY SCIENCE (2021)
A weak post-acidification Lactobacillus helveticus UV mutant with improved textural properties
Chengran Guan et al.
FOOD SCIENCE & NUTRITION (2021)
Effects of Bacillus coagulans as an adjunct starter culture on yogurt quality and storage
Shenyan Ma et al.
JOURNAL OF DAIRY SCIENCE (2021)
Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt
Carine N. Almada-Erix et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2021)
Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases
Jiang Cao et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Comparative genomics shows niche-specific variations of Lactobacillus plantarum strains isolated from human, Drosophila melanogaster, vegetable and dairy sources
Shi Cen et al.
FOOD BIOSCIENCE (2020)
Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt
Huaixiang Tian et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage
Tingting Zhou et al.
JOURNAL OF DAIRY SCIENCE (2019)
Enriching novel dark chocolate with Bacillus coagulans as a way to provide beneficial nutrients
Joanna Kobus-Cisowska et al.
FOOD & FUNCTION (2019)
dbCAN-seq: a database of carbohydrate-active enzyme (CAZyme) sequence and annotation
Le Huang et al.
NUCLEIC ACIDS RESEARCH (2018)
Quantification of &ITLactobacillus paracasei&IT viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR
Mirella Crhistine Scariot et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Potential Use of Bacillus coagulans in the Food Industry
Goezde Konuray et al.
FOODS (2018)
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
Meg da Silva Fernandes et al.
FOOD CHEMISTRY (2017)
Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage
Changkun Li et al.
JOURNAL OF DAIRY SCIENCE (2017)
Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt
Sarn Settachaimongkon et al.
FOOD MICROBIOLOGY (2016)
Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods
Muhammed Majeed et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
Clara Fares et al.
JOURNAL OF CEREAL SCIENCE (2015)
Effect of prebiotics on the fecal microbiota of elderly volunteers after dietary supplementation of Bacillus coagulans GBI-30, 6086
Edna P. Nyangale et al.
ANAEROBE (2014)
The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt
Sam Settachaimongkon et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Production, purification, characterization, immobilization, and application of -galactosidase: a review
Arijit Nath et al.
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING (2014)
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
A. G. Cruz et al.
JOURNAL OF FOOD ENGINEERING (2013)
Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products
X. Ao et al.
JOURNAL OF DAIRY SCIENCE (2012)
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Ricardo Pinheiro De Souza Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
GanedenBC30™ cell wall and metabolites: anti-inflammatory and immune modulating effects in vitro
Gitte S. Jensen et al.
BMC IMMUNOLOGY (2010)
Volatile Flavor Compounds in Yogurt: A Review
Hefa Cheng
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
A CONTROLLED CLINICAL TRIAL TO EVALUATE THE EFFECT OF GANEDENBC30 ON IMMUNOLOGICAL MARKERS
M. Kimmel et al.
METHODS AND FINDINGS IN EXPERIMENTAL AND CLINICAL PHARMACOLOGY (2010)
Safety assessment of a proprietary preparation of a novel Probiotic, Bacillus coagulans, as a food ingredient
J. R. Endres et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria
Maria Regina Damin et al.
JOURNAL OF TEXTURE STUDIES (2008)
High-level acetaldehyde production in Lactococcus lactic by metabolic engineering
RS Bongers et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Polyphasic characterization of Bacillus coagulans strains, illustrating heterogeneity within this species, and emended description of the species
E De Clerck et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2004)
OrthoMCL: Identification of ortholog groups for eukaryotic genomes
L Li et al.
GENOME RESEARCH (2003)
分享论文
