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。Characterization of Lactobacillus plantarum strains isolated from Turkish pastirma and possibility to use of food industry
Emine Dincer et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Murat Acik et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Probiotic: conceptualization from a new approach
Fatemeh Zendeboodi et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
Probiotic Bacillus coagulans MTCC 5856 spores exhibit excellent in-vitro functional efficacy in simulated gastric survival, mucosal adhesion and immunomodulation
Tanvi Shinde et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Safety, potential biotechnological and probiotic properties of bacteriocinogenic Enterococcus lactis strains isolated from raw shrimps
Olfa Ben Braiek et al.
MICROBIAL PATHOGENESIS (2018)
Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil
Camila Agostini et al.
3 BIOTECH (2018)
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
Aisha Abushelaibi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts
Mohammad Kazem Sharifi Yazdi et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2017)
Indigenous Probiotic Lactobacillus Isolates Presenting Antibiotic like Activity against Human Pathogenic Bacteria
Debashis Halder et al.
BIOMEDICINES (2017)
The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms
Mattia Pia Arena et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)
Characterization and in vitro properties of potential probiotic Bifidobacterium strains isolated from breast-fed infant feces
Fanglei Zuo et al.
ANNALS OF MICROBIOLOGY (2016)
Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
Tiza Teles Santos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh
Kunzes Angmo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Characteristics of oral probiotics - a review
Renata Chalas et al.
CURRENT ISSUES IN PHARMACY AND MEDICAL SCIENCES (2016)
Probiotic attributes of Lactobacillus fermentum isolated from human feces and dairy products
Ann Catherine Archer et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Effect of different matrices on probiotic resistance to invitro simulated gastrointestinal conditions
Sabrina N. Casarotti et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2015)
In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles
Mehmet Tokatli et al.
BIOMED RESEARCH INTERNATIONAL (2015)
Evaluation of probiotic properties of Lactobacillus strains isolated from traditional Chinese cheese
Zhou Fang et al.
ANNALS OF MICROBIOLOGY (2015)
MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF SIAHMAZGI CHEESE, AN IRANIAN ARTISANAL CHEESE: ISOLATION AND IDENTIFICATION OF DOMINANT LACTIC ACID BACTERIA
Razieh Partovi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria
Fatemeh Miremadi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Probiotics in dairy foods: a review
Shahnawaz Umer Khan
NUTRITION & FOOD SCIENCE (2014)
Cholesterol lowering with bile salt hydrolase-active probiotic bacteria, mechanism of action, clinical evidence, and future direction for heart health applications
Mitchell L. Jones et al.
EXPERT OPINION ON BIOLOGICAL THERAPY (2013)
On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality
Meg S. Fernandes et al.
FOOD CONTROL (2013)
Probiotic properties of Lactobacillus isolates originating from porcine intestine and feces
Tanja Lahteinen et al.
ANAEROBE (2010)
Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine
Beatriz Rojo-Bezares et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
Thanut Amatayakul et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2006)
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)
Probiotic potential of Lactobacillus strains isolated from dairy products
PA Maragkoudakis et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
T Amatayakul et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese
CV Bergamini et al.
FOOD RESEARCH INTERNATIONAL (2005)
Assessment of novel problotic Lactobacillus casei strains for the production of functional dairy foods
EB Minelli et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Lactic acid starter and probiotic bacteria: a comparative in vitro study of probiotic characteristics and biological barrier resistance
CG Vinderola et al.
FOOD RESEARCH INTERNATIONAL (2003)
Bioactive milk peptides: A prospectus
DA Clare et al.
JOURNAL OF DAIRY SCIENCE (2000)