Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Authors
Keywords
-
Journal
Food Science and Technology
Volume -, Issue -, Pages -
Publisher
FapUNIFESP (SciELO)
Online
2019-11-21
DOI
10.1590/fst.05819
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Probiotic fermented sheep’s milk containing Lactobacillus casei 01: Effects on enamel mineral loss and Streptococcus counts in a dental biofilm model
- (2019) Patricia Nadelman et al. Journal of Functional Foods
- 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
- Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial
- (2018) Marcella F. Sperry et al. Journal of Functional Foods
- Strategies to improve the functionality of probiotics in supplements and foods
- (2018) Claude P Champagne et al. Current Opinion in Food Science
- Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis
- (2018) Aline A. Martins et al. Journal of Functional Foods
- Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial
- (2018) Roghayeh Mostafai et al. Journal of Functional Foods
- Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
- (2017) Abdullah Barat et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties
- (2017) Anna Rzepkowska et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity
- (2017) Vahid Jabbari et al. Probiotics and Antimicrobial Proteins
- Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5
- (2016) C.S. Moura et al. FOOD RESEARCH INTERNATIONAL
- Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms
- (2016) Mattia Pia Arena et al. Frontiers in Microbiology
- Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product
- (2015) Ismet Ozturk FOOD CONTROL
- Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese
- (2015) Pablo C.B. Lollo et al. FOOD RESEARCH INTERNATIONAL
- Pediococcus acidilacticias a potential probiotic to be used in food industry
- (2015) Joana Barbosa et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology
- (2015) Cláudia Vieira Prudêncio et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
- (2014) Colin Hill et al. Nature Reviews Gastroenterology & Hepatology
- Characterization of some bacteriocins produced by lactic acid bacteria isolated from fermented foods
- (2014) Silvia-Simona Grosu-Tudor et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products
- (2013) Cíntia Lacerda Ramos et al. FOOD MICROBIOLOGY
- Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
- (2013) Vasiliki A. Blana et al. FOOD MICROBIOLOGY
- Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
- (2013) Luciana C Maganha et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Sucuk and pastırma: Microbiological changes and formation of volatile compounds
- (2013) Güzin Kaban MEAT SCIENCE
- Lactic acid bacteria from fermented table olives
- (2012) Albert Hurtado et al. FOOD MICROBIOLOGY
- Characterization of lactic acid bacteria from Turkish Pastirma
- (2011) Emine Dincer et al. ANNALS OF MICROBIOLOGY
- Assessment of Potential Probiotic and Starter Properties of Pediococcu spp. Isolated from Turkish-Type Fermented Sausages (Sucuk)
- (2010) Z. Nur Yuksekdag JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Probiotic potential of lactic acid bacteria isolated from fermented dairy milks on antiproliferation of colon cancer cells
- (2009) Mongkol Thirabunyanon et al. BIOTECHNOLOGY LETTERS
- Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya
- (2008) J MATHARA et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Screening and Characterization of Probiotic Lactic Acid Bacteria Isolated from Korean Fermented Foods
- (2008) Sung-Mee Lim JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing
- (2008) Güzin Kaban MEAT SCIENCE
- Physico-chemical characterization of an exopolysaccharide produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product
- (2007) S.V.N. Vijayendra et al. CARBOHYDRATE POLYMERS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More