Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with Streptococcus thermophilus, Bifidobacterium animalis or Lactobacillus plantarum

The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink

(2018) Hasan Temiz et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

(2017) Abdullah Barat et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

(2017) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

(2016) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Growth, acidification and proteolysis performance of two co-cultures (Lactobacillus plantarum-Bifidobacterium longum and Streptococcus thermophilus-Bifidobacterium longum)

(2016) Belkaaloul K et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Specific aminopeptidases of indigenous Lactobacillus brevis and Lactobacillus plantarum

(2016) Khadidja BELKHEIR et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

(2014) Chun-Hui Chang et al.   CyTA-Journal of Food

Influence of the combination of probiotic cultures during fermentation and storage of fermented milk

(2014) Sabrina N. Casarotti et al.   FOOD RESEARCH INTERNATIONAL

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

(2013) Yun Deng et al.   FOOD CONTROL

Probiotics-Containing Yogurts Suppress Helicobacter pylori Load and Modify Immune Response and Intestinal Microbiota in the Helicobacter pylori-Infected Children

(2012) Yao-Jong Yang et al.   HELICOBACTER

Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals

(2012) S. Wang et al.   JOURNAL OF DAIRY SCIENCE

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

(2012) A.S. Akalın et al.   JOURNAL OF DAIRY SCIENCE

Probiotic yogurt improves antioxidant status in type 2 diabetic patients

(2011) Hanie S. Ejtahed et al.   NUTRITION

Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011

(2010) Seo Young Chang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

(2008) Mette S. Nielsen et al.   INTERNATIONAL DAIRY JOURNAL

Physiology of Streptococcus thermophilus during the late stage of milk fermentation with special regard to sulfur amino-acid metabolism

(2008) Luciana Herve-Jimenez et al.   PROTEOMICS