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Title
Probiotics in the dairy industry—Advances and opportunities
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2021-05-03
DOI
10.1111/1541-4337.12755
References
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Related references
Note: Only part of the references are listed.- The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
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- Use ofBacillus indicusHU36 as a probiotic culture in set-type, recombined nonfat yoghurt production and its effects on quality
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- Probiotics as Potential Antioxidants: A Systematic Review
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- Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus
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- Health benefits of fermented milk containing Bifidobacterium bifidum YIT 10347 on gastric symptoms in adults
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- Bifidobacterium animalisssp.lactisBI07 modulates the tumor necrosis factor alpha-dependent imbalances of the enterocyte-associated intestinal microbiota fraction
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- Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity
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- Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
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- Isolation of potential probiotic Lactobacillus oris HMI68 from mother's milk with cholesterol-reducing property
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- Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria
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- Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process
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- Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics
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- The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
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- Bifidobacterium bifidum as an example of a specialized human gut commensal
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- Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials
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- Encapsulation of Probiotic Bacteria in Biopolymeric System
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- The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001
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- Bacillus cereus var. toyoi promotes growth, affects the histological organization and microbiota of the intestinal mucosa in rainbow trout fingerlings1
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- Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening
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- Probiotic ice cream: viability of probiotic bacteria and sensory properties
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- Novel Probiotic Bifidobacterium longum subsp. infantis CECT 7210 Strain Active against Rotavirus Infections
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- Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis
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- Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese
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- Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis on lipid profile in individuals with type 2 diabetes mellitus
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- Effects of Bacillus subtilis natto on performance and immune function of preweaning calves
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- Characterisation of Lactobacillus fermentum SM-7 isolated from koumiss, a potential probiotic bacterium with cholesterol-lowering effects
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- Genomic Insights into Bifidobacteria
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- Cholesterol-Lowering Effect of Probiotic Yogurt in Comparison with Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects
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- Effect of probioticLactobacillus caseiZhang on fermentation characteristics of set yogurt
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- Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream
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- Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
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- Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C
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