Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge

(2019) Imran Taj Khan et al.   Lipids in Health and Disease

Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production

(2019) Fábio Coelho Sampaio et al.   ENVIRONMENTAL TECHNOLOGY

GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk

(2019) A. Murgia et al.   INTERNATIONAL DAIRY JOURNAL

Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage

(2019) Daelen Resende Oliveira et al.   ANNALS OF MICROBIOLOGY

Probiotic properties and fatty acid composition of the yeast Kluyveromyces lactis M3. In vivo immunomodulatory activities in gilthead seabream (Sparus aurata)

(2019) Crystal Guluarte et al.   FISH & SHELLFISH IMMUNOLOGY

Comparison of antioxidant capacity of cow and ewe milk kefirs

(2018) Lutfiye Yilmaz-Ersan et al.   JOURNAL OF DAIRY SCIENCE

Effects of feeding system, heat treatment and season on phenolic compounds and antioxidant capacity in goat milk, whey and cheese

(2018) Jorge L. Chávez-Servín et al.   SMALL RUMINANT RESEARCH

Salmonella infection – prevention and treatment by antibiotics and probiotic yeasts: a review

(2018) Abraham Majak Gut et al.   MICROBIOLOGY-SGM

A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation

(2018) Tinghong Ming et al.   BMC MICROBIOLOGY

Assessing the Safety and Efficacy of Lactobacillus plantarum MTCC 5690 and Lactobacillus fermentum MTCC 5689 in Colitis Mouse Model

(2018) Diwas Pradhan et al.   Probiotics and Antimicrobial Proteins

Probiotic dairy-based beverages: A review

(2018) Nazli Turkmen et al.   Journal of Functional Foods

Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

(2017) Taliana Kênia Alves Bezerra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti- Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d'Orchies

(2017) Alexandre Ceugniez et al.   RESEARCH IN MICROBIOLOGY

Secretion metabolites of dairy Kluyveromyces marxianus AS41 isolated as probiotic, induces apoptosis in different human cancer cell lines and exhibit anti-pathogenic effects

(2017) Amir Saber et al.   Journal of Functional Foods

Antioxidant Properties of Probiotic Bacteria

(2017) Yang Wang et al.   Nutrients

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

(2016) Waqas N. Baba et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Modulation of intestinal barrier function to ameliorate Salmonella infection in mice by oral administration of fermented milks produced with Lactobacillus plantarum MTCC 5690 – a probiotic strain of Indian gut origin

(2016) Namita Rokana et al.   JOURNAL OF MEDICAL MICROBIOLOGY

Dairy and non-dairy probiotic beverages

(2016) Panagiotis Kandylis et al.   Current Opinion in Food Science

An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

(2015) Arzu Kavaz Yüksel et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

(2015) Nayereh Sabokbar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitroevaluation of antimicrobial activity ofLactobacillus rhamnosusIMC 501®,Lactobacillus paracaseiIMC 502®and SYNBIO®against pathogens

(2014) M.M. Coman et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effects of Carbonation on Probiotic Survivability, Physicochemical, and Sensory Properties of Milk-Based Symbiotic Beverages

(2014) Helen Walsh et al.   JOURNAL OF FOOD SCIENCE

Yeast on the milky way: genetics, physiology and biotechnology ofKluyveromyces lactis

(2013) Rosaura Rodicio et al.   YEAST

Probiotic Potential and Safety Properties ofLactobacillus plantarumfrom Slovak Bryndza Cheese

(2013) Anna Belicová et al.   Biomed Research International

Carbonated fermented dairy drink – effect on quality and shelf life

(2012) Menon Rekha Ravindra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidative potential of lactobacilli isolated from the gut of Indian people

(2012) Anju A. Achuthan et al.   MOLECULAR BIOLOGY REPORTS

Isolation and characterization of probiotic strains for improving oral health

(2011) Montserrat Bosch et al.   ARCHIVES OF ORAL BIOLOGY

Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

(2011) V. Vadivel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

(2007) Nadia Sabatini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY