Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China

(2021) Rui Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Endogenous protein and peptide analysis with LC-MS/(MS): a feasibility study for authentication of raw-milk farmer’s cheese

(2021) Ioana M. Barbu et al.   INTERNATIONAL DAIRY JOURNAL

Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications

(2021) Ghoson M. Daba et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes

(2021) Prittam Chand et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt

(2021) Jicheng Wang et al.   JOURNAL OF DAIRY SCIENCE

Bacteriocins: Potential for Human Health

(2021) Fuqing Huang et al.   Oxidative Medicine and Cellular Longevity

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

(2021) Evelin Korcz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling

(2021) Farah Salina Hussin et al.   Scientific Reports

Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts

(2021) Chuantao Peng et al.   FOOD RESEARCH INTERNATIONAL

Comparative analysis of metabolites in cow and goat milk yoghurt using GC–MS based untargeted metabolomics

(2021) Heena Sharma et al.   INTERNATIONAL DAIRY JOURNAL

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

(2021) Olga S. Papadopoulou et al.   Frontiers in Microbiology

Functional Tinospora cordifolia (giloy) based pasteurized goat milk beverage: Impact of milk protein-polyphenol interaction on bioactive compounds, anti-oxidant activity and microstructure

(2021) Heena Sharma et al.   Food Bioscience

Fermentation temperature affects yogurt quality: A metabolomics study

(2021) Shanshan Yang et al.   Food Bioscience

Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk

(2021) Wei Jia et al.   FOOD CHEMISTRY

Effect of dairy unit operations on immunoglobulins, colour, rheology and microbiological characteristics of goat milk

(2021) Kanchanpally Saipriya et al.   INTERNATIONAL DAIRY JOURNAL

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

(2021) Gaurav Kr Deshwal et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics

(2020) Vivian Cristina da Cruz Rodrigues et al.   BRITISH JOURNAL OF NUTRITION

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

(2020) Yanhua Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Metabolic footprinting revealed key biochemical changes in a brown fermented milk product using Streptococcus thermophilus

(2020) DanYang Li et al.   JOURNAL OF DAIRY SCIENCE

Effects of the vat pasteurization process and refrigerated storage on the bovine milk metabolome

(2020) Dan Zhu et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model

(2020) Ana Clara C. Cucick et al.   Journal of Functional Foods

Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt

(2020) Valérie Guénard-Lampron et al.   INTERNATIONAL DAIRY JOURNAL

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss

(2020) Yanan Xia et al.   FOOD CHEMISTRY

The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product

(2020) Mina Pourjoula et al.   FOOD RESEARCH INTERNATIONAL

Rapid detection of milk fat adulteration in yoghurts using near and mid-infrared spectroscopy

(2020) Riza Temizkan et al.   INTERNATIONAL DAIRY JOURNAL

Lactic acid bacteria isolated from equid milk and their extracellular metabolites show great probiotic properties and anti-inflammatory potential

(2020) Deni Kostelac et al.   INTERNATIONAL DAIRY JOURNAL

Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach

(2020) Zhang Min et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

1H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities

(2020) Sujatha Kandasamy et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

(2020) Mei Bai et al.   Food Bioscience

An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality

(2020) Alessia Trimigno et al.   Metabolites

Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage

(2020) Yuxiang Gu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

New perspectives in fermented dairy products and their health relevance

(2020) María García-Burgos et al.   Journal of Functional Foods

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

(2020) Benedetta Bottari et al.   Frontiers in Microbiology

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

(2020) Giuseppe Costantino et al.   Microorganisms

Milk fermented by Lactobacillus casei CRL431 administered as an immune adjuvant in models of breast cancer and metastasis under chemotherapy

(2020) V. E. Méndez Utz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

(2020) Ronan Lordan et al.   FOOD CHEMISTRY

Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder

(2020) Gaurav Kr Deshwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

(2020) Yangyi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An insight into the anticancer effects of fermented foods: A review

(2020) Seyma Sehadet Tasdemir et al.   Journal of Functional Foods

Microbiota and Metabolite Profiling Combined With Integrative Analysis for Differentiating Cheeses of Varying Ripening Ages

(2020) Roya Afshari et al.   Frontiers in Microbiology

Antilisterial Activity of Bacteriocins Produced by Lactic Bacteria Isolated from Dairy Products

(2020) Simona de Niederhäusern et al.   Foods

Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage

(2020) Heena Sharma et al.   FOOD RESEARCH INTERNATIONAL

Processing stability and debittering of Tinospora cordifolia (giloy) juice using ultrasonication for potential application in foods

(2020) Heena Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk fermented with probiotic strains Lactobacillus rhamnosus MTCC: 5957 and Lactobacillus rhamnosus MTCC: 5897 ameliorates the diet-induced hypercholesterolemia in rats

(2019) Radha Yadav et al.   ANNALS OF MICROBIOLOGY

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products

(2019) Tamoghna Ghosh et al.   Frontiers in Microbiology

Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production

(2019) Nuria Vieco-Saiz et al.   Frontiers in Microbiology

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

(2019) Francesca Melini et al.   Nutrients

Combined effect of pressure and temperature for yogurt production

(2019) Rita P. Lopes et al.   FOOD RESEARCH INTERNATIONAL

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

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

Characterization of unique metabolites in γ‐aminobutyric acid‐rich cheese by metabolome analysis using liquid chromatography‐mass spectrometry

(2019) Tatsuro Hagi et al.   JOURNAL OF FOOD BIOCHEMISTRY

A metabolomics footprint approach to understanding the benefits of synbiotics in functional foods and dietary therapeutics for health, communicable and non-communicable diseases

(2019) Abhishek Cukkemane et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set‐yoghurt

(2019) G. B. L. Madhubasani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks

(2019) Maryam Jafari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria

(2019) Giovanna Battelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk

(2018) Mahdieh Iranmanesh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

(2018) Mutamed Ayyash et al.   JOURNAL OF DAIRY SCIENCE

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

(2018) et al.   MOLECULES

A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation)

(2018) Lin Pan et al.   MOLECULES

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

(2018) H. Nakibapher Jones Shangpliang et al.   Scientific Reports

Processing of high-protein yoghurt - A review

(2018) Camilla Elise Jørgensen et al.   INTERNATIONAL DAIRY JOURNAL

A metabolomics approach to characterize raw, pasteurized, and ultra-high temperature milk using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry and multivariate data analysis

(2018) Y.D. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

Mechanism of gamma-aminobutyric acid (GABA) production by a lactic acid bacterium in yogurt-sake

(2018) Taketo Ohmori et al.   PROCESS BIOCHEMISTRY

Fermented dairy foods intake and risk of cancer

(2018) Kui Zhang et al.   INTERNATIONAL JOURNAL OF CANCER

Symposium review: Genomic investigations of flavor formation by dairy microbiota

(2018) Olivia McAuliffe et al.   JOURNAL OF DAIRY SCIENCE

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

(2018) Aliakbar Gholamhosseinpour et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

(2018) Cyril Raveschot et al.   Frontiers in Microbiology

FTIR analysis of physiochemical changes in raw skim milk upon concentration

(2018) Tatijana Markoska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural antioxidants in milk and dairy products

(2017) Cichosz Grażyna et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut

(2017) Hümeyra Ispirli et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Role of lactic acid bacteria on the yogurt flavour: A review

(2017) Chen Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

(2017) E. Stefanovic et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains

(2017) U. Pachekrepapol et al.   JOURNAL OF DAIRY SCIENCE

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

(2017) T. Dan et al.   JOURNAL OF DAIRY SCIENCE

Kefir: a powerful probiotics with anticancer properties

(2017) Mohammadreza Sharifi et al.   MEDICAL ONCOLOGY

Review of the mechanisms of probiotic actions in the prevention of colorectal cancer

(2017) Sandra A. dos Reis et al.   NUTRITION RESEARCH

In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

(2017) Anthony Fardet et al.   NUTRITION RESEARCH REVIEWS

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

(2017) Daniel M. Linares et al.   Frontiers in Microbiology

Milk-derived bioactive peptides and their health promoting effects: a potential role in atherosclerosis

(2016) Simone Marcone et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Folate bio-fortification of yoghurt and fermented milk: a review

(2016) Aziz Homayouni Rad et al.   Dairy Science & Technology

Selection ofStreptococcus thermophilusstrains able to produce exopolysaccharides in milk

(2016) Flavio Tidona et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Invited review: Fermented milk as antihypertensive functional food

(2016) L.M. Beltrán-Barrientos et al.   JOURNAL OF DAIRY SCIENCE

Metabolome analysis of milk fermented by γ-aminobutyric acid–producing Lactococcus lactis

(2016) Tatsuro Hagi et al.   JOURNAL OF DAIRY SCIENCE

Survey on proteolytic activity and diversity of proteinase genes in mesophilic lactobacilli

(2016) G. Vukotić et al.   MICROBIOLOGY

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

(2016) Lorenzo C. Peyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

(2016) Enrica Pessione et al.   Frontiers in Microbiology

Milk derived bioactive peptides and their impact on human health – A review

(2016) D.P. Mohanty et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

(2015) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bacteriocins and Their Applications in Food Preservation

(2015) Ramith Ramu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

(2015) Anne Thierry et al.   Dairy Science & Technology

From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment

(2015) Daniel Cavanagh et al.   FOOD MICROBIOLOGY

Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation

(2015) Lisa Solieri et al.   FOOD MICROBIOLOGY

Whey as a source of peptides with remarkable biological activities

(2015) Adriano Brandelli et al.   FOOD RESEARCH INTERNATIONAL

Gelatine based films added with bacteriocins and a flavonoid ester active against food-borne pathogens

(2015) Carolina Ibarguren et al.   Innovative Food Science & Emerging Technologies

Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

(2015) Lis E.E. London et al.   INTERNATIONAL DAIRY JOURNAL

The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence

(2015) Lourdes Santiago-López et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Classification of Lactococcus lactis cell envelope proteinase based on gene sequencing, peptides formed after hydrolysis of milk, and computer modeling

(2015) M.W. Børsting et al.   JOURNAL OF DAIRY SCIENCE

Bioactive Peptides in Milk and Dairy Products: A Review

(2015) Young Woo Park et al.   Korean Journal for Food Science of Animal Resources

Effect of bacteriocin-incorporated alginate coating on shelf-life of minimally processed papaya (Carica papaya L.)

(2015) K. Narsaiah et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

(2015) C. P. Vieira et al.   PLoS One

Exopolysaccharide Production and Ropy Phenotype Are Determined by Two Gene Clusters in Putative Probiotic Strain Lactobacillus paraplantarum BGCG11

(2014) Milica Zivkovic et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

In vivo Antimutagenicity of Dadih Probiotic Bacteria towards Trp-P1

(2014) Ingrid S. Surono et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

A review: chemical, microbiological and nutritional characteristics of kefir

(2014) Seher Arslan   CyTA-Journal of Food

Influence of autochthonous lactic acid bacteria and enzymatic yeast extracts on the microbiological, biochemical and sensorial properties of Lben generic products

(2014) Nicoletta P Mangia et al.   JOURNAL OF DAIRY RESEARCH

Kefir: A Multifaceted Fermented Dairy Product

(2014) Barbara Nielsen et al.   Probiotics and Antimicrobial Proteins

Production of exopolysaccharides by a probiotic strain ofLactobacillus rhamnosus: Biosynthesis and purification methods

(2013) M. Polak-Berecka et al.   ACTA ALIMENTARIA

Pullulan: An exopolysaccharide and its various applications

(2013) Vipul D. Prajapati et al.   CARBOHYDRATE POLYMERS

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of High-Protein Versus High-Carbohydrate Diets on Markers of  -Cell Function, Oxidative Stress, Lipid Peroxidation, Proinflammatory Cytokines, and Adipokines in Obese, Premenopausal Women Without Diabetes: A randomized controlled trial

(2013) A. E. Kitabchi et al.   DIABETES CARE

A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures

(2013) Cristina Piras et al.   FOOD CHEMISTRY

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

(2013) Filiz Altay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Lactobacillus plantarum Lp27 isolated from Tibetan kefir grains: A potential probiotic bacterium with cholesterol-lowering effects

(2013) Ying Huang et al.   JOURNAL OF DAIRY SCIENCE

Monitoring lactic acid production during milk fermentation by in situ quantitative proton nuclear magnetic resonance spectroscopy

(2013) R. Bouteille et al.   JOURNAL OF DAIRY SCIENCE

A new magnetic resonance imaging approach for discriminating Sardinian sheep milk cheese made from heat-treated or raw milk

(2013) G. Mulas et al.   JOURNAL OF DAIRY SCIENCE

Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry

(2013) H. Ochi et al.   JOURNAL OF DAIRY SCIENCE

Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria

(2013) Jonathan Emiliano Laiño et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic Properties of Lactobacillus Strains Isolated from Tibetan Kefir Grains

(2013) Yongchen Zheng et al.   PLoS One

The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt

(2013) Lu Xu et al.   Journal of Analytical Methods in Chemistry

Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198

(2012) Marina Georgalaki et al.   FOOD MICROBIOLOGY

Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model

(2012) Stephan Wullschleger et al.   INTERNATIONAL DAIRY JOURNAL

New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins

(2012) Delphine Passerini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriocins — a viable alternative to antibiotics?

(2012) Paul D. Cotter et al.   NATURE REVIEWS MICROBIOLOGY

Daily intake of Lactobacillus casei Shirota increases natural killer cell activity in smokers

(2011) Marcella Reale et al.   BRITISH JOURNAL OF NUTRITION

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk

(2011) Pierluigi Mazzei et al.   FOOD CHEMISTRY

The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements

(2011) Steven Le Feunteun et al.   FOOD HYDROCOLLOIDS

Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits

(2011) Susana Salva et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis

(2011) Wenjun Liu et al.   MICROBIOLOGICAL RESEARCH

Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13

(2011) Selina Hugenschmidt et al.   PROCESS BIOCHEMISTRY

Metabolite identification and quantitation in LC-MS/MS-based metabolomics

(2011) Jun Feng Xiao et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Folate Production by Probiotic Bacteria

(2011) Maddalena Rossi et al.   Nutrients

Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau

(2010) Fan Luo et al.   FOOD CONTROL

The development of micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation

(2010) Jaimie Hemsworth et al.   Innovative Food Science & Emerging Technologies

Microstructure Analysis of Dried Yogurt: Effect of Different Drying Methods

(2010) S. Jaya   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticus

(2010) Angela Tellez et al.   JOURNAL OF DAIRY RESEARCH

Cholesterol-Lowering Effect of Probiotic Yogurt in Comparison with Ordinary Yogurt in Mildly to Moderately Hypercholesterolemic Subjects

(2009) Asal Ataie-Jafari et al.   ANNALS OF NUTRITION AND METABOLISM

Bacteriocin: safest approach to preserve food products

(2009) Neha Gautam et al.   INDIAN JOURNAL OF MICROBIOLOGY

The microstructural and rheological properties of Na-caseinate dispersions

(2009) Hui Lin Tan et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures

(2009) D.H. Purohit et al.   JOURNAL OF DAIRY SCIENCE

Immunological evaluation of Lactobacillus casei Zhang: a newly isolated strain from koumiss in Inner Mongolia, China

(2008) Tuo Ya et al.   BMC IMMUNOLOGY

Beneficial health effects of milk and fermented dairy products — Review

(2008) L. Ebringer et al.   FOLIA MICROBIOLOGICA

A preliminary study of soft cheese degradation in different packaging conditions by1H-NMR

(2008) Raffaele Lamanna et al.   MAGNETIC RESONANCE IN CHEMISTRY

Metabolomics: applications to food science and nutrition research

(2008) David S. Wishart   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolic regulation and overproduction of primary metabolites

(2008) Sergio Sanchez et al.   Microbial Biotechnology