Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

(2021) Sepideh Sohrabpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability

(2020) Omid Maleki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

(2020) Saber Amiri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel

(2019) Mahmoud Rezazadeh-Bari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

(2019) Zahra Motalebi Moghanjougi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of probiotic Lactobacillus acidophilus ATCC 4356 bacteriocin on effect of HBsu on planktonic cells and biofilm formation of Bacillus subtilis

(2018) Maliheh Sarikhani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Postbiotics: An evolving term within the functional foods field

(2018) J.E. Aguilar-Toalá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

(2017) Dinesh Kumar Dahiya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization

(2017) Venkatesh Perumal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production, purification and structural study of an exopolysaccharide from Lactobacillus plantarum BC-25

(2016) Kang Zhou et al.   CARBOHYDRATE POLYMERS

Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

(2016) Isabel R. Amado et al.   FOOD CHEMISTRY

Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry

(2016) Archana Parashar et al.   JOURNAL OF DAIRY SCIENCE

Whey-derived valuable products obtained by microbial fermentation

(2015) Micaela Pescuma et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization

(2015) Azin Khosravi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of anticancer exopolysaccharide production from probioticLactobacillus acidophilusby response surface methodology

(2015) Venkataraman Deepak et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Production of conjugated dienoic and trienoic fatty acids by lactic acid bacteria and bifidobacteria

(2015) V. Terán et al.   Journal of Functional Foods

Lactic acid bacteria isolated from fish gut produce conjugated linoleic acid without the addition of exogenous substrate

(2014) María Soledad Vela Gurovic et al.   PROCESS BIOCHEMISTRY

Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium

(2013) Stefano Schirru et al.   ANNALS OF MICROBIOLOGY

Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas

(2013) Noelia Rodríguez-Pazo et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Physical chemical and biological characterization of a new bacteriocin produced by Bacillus cereus NS02

(2013) D Senbagam et al.   Asian Pacific Journal of Tropical Medicine

Optimal culture conditions for producing conjugated linoleic acid in skim-milk by co-culture of different Lactobacillus strains

(2012) Shuhong Ye et al.   ANNALS OF MICROBIOLOGY

Appraisal of Conjugated Linoleic Acid Production by Probiotic Potential of Pediococcus spp. GS4

(2012) Vinay Dubey et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Fermentative lactic acid production from a renewable carbon source under response surface optimized conditions without alkali addition: a membrane-based green approach

(2012) P. Dey et al.   Clean Technologies and Environmental Policy

Measurement of Conjugated Linoleic Acid (CLA) in CLA-Rich Potato Chips by ATR-FTIR Spectroscopy

(2011) Jeta V. Kadamne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative and qualitative determination of CLA produced by Bifidobacterium and lactic acid bacteria by combining spectrophotometric and Ag+-HPLC techniques

(2010) Luis M. Rodríguez-Alcalá et al.   FOOD CHEMISTRY

Production of conjugated linoleic acid by probioticLactobacillus acidophilusLa-5

(2009) M. Macouzet et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial proteinaceous compounds obtained from bifidobacteria: From production to their application

(2008) Ahmad Cheikhyoussef et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY