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[1]
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The consequence of supplementing with synbiotic systems on free amino acids, free fatty acids, organic acids, and some stability indexes of fermented milk
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International Dairy Journal,
2023 |
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[2]
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Fermented Milk Product Enriched with γ-PGA, Peptides and GABA by Novel Co-Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum
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Fermentation,
2022 |
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[3]
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Volatile composition and sensory profile of lactose-free kefir, and its acceptability by elderly consumers
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Krzeska, A Żbikowska… - Molecules,
2022 |
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[4]
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Antimicrobial potential of panchagavya formulation from Indian cow breeds
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International Journal of …,
2022 |
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[5]
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Exploration of Modern Biotechnology Trends in Functional Foods
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Recent Advances in Food …,
2022 |
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[6]
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Whey permeate-derived milk acidifier for dairy calves
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2022 |
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[7]
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Living with living artefacts: Six concepts for designing user acceptance of living artefacts
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Proceedings of the …,
2022 |
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[8]
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Effect of uncontrolled fermentation and soaking on antinutrients of Tacca leontopetaloides (L) Kuntze (Taccaceae) tuber flour
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2022 |
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[9]
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Study of the behavior of Listeria monocytogenes in raw milk butter
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2022 |
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[10]
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Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat pada Dadih dengan Menggunakan Gen 16S rRNA
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… Science: Jurnal Penelitian Bidang IPA dan …,
2022 |
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[11]
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Desarrollo de una leche fermentada a partir del zumo de granada (punica granatum) y miel (apis mellifera l.) como una bebida probiótica
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2022 |
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[12]
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Lactococcus lactis padermių, išskirtų iš žuvies, identifikavimas ir mikrobiologinės saugos savybių įvertinimas
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2022 |
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[13]
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การ เพิ่ม การ ผลิต สาร แบค เท อริ โอ ซิ น โดย เชื้อ Enterococcus faecium PDN-Ta10 ที่ แยก ได้ จาก ปลา ดุก ร้า เพื่อ ยับยั้ง เชื้อ
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Rajamangala University of …,
2022 |
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[14]
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Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk
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LWT,
2022 |
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[15]
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Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese
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Food Research …,
2022 |
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[16]
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Production, purification, and structural characteristics of extracellular polysaccharides derived from Lactobacillus acidophilus
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Journal of the Taiwan Institute of Chemical …,
2022 |
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[17]
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Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
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Molecules,
2022 |
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[18]
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Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging
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Journal of Dairy Science,
2022 |
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[19]
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Investigating the biotechnological potential of lactic acid bacteria strains isolated from different Algerian dairy and farm sources
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Archives of …,
2022 |
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[20]
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Influence of Post-Milking Treatment on Microbial Diversity on the Cow Teat Skin and in Milk
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Metz, C Delbès, M Bouchon, P Pradel, S Theil… - Dairy,
2022 |
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[21]
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The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis
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Nutrition and Health,
2022 |
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[22]
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Bioactive Compounds in Fermented Chickpeas and Common Beans
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Hernandez, ECL Cervantes… - … Foods: Chemistry of …,
2022 |
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[23]
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Identification and characterization of metal‐chelating bioenhancer peptide derived from fermented Citrullus lanatus seed milk
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Journal of Food …,
2022 |
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[24]
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Evaluation of the Probiotic Potential of ssp. WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk
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Polish Journal of Microbiology,
2022 |
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[25]
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콜드브루 액상 커피의 첨가가 Lactobacillus delbrueckii subsp. bulgaricus 를 이용한 타가토스 요구르트의 발효 속도 및 항산화 활성에 미치는 영향
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산업식품공학,
2022 |
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[26]
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Comparative genomic analysis of Lacticaseibacillus paracasei SMN-LBK from koumiss
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Frontiers in …,
2022 |
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[27]
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Pengaruh Waktu Fermentasi Terhadap Ph, Kadar Protein, Dan Total Padatan Yoghurt Susu Krim
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2021 |
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[28]
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EFFETS DE LA FERMENTATION ET DE L'AJOUT DU SIROP DE DATTE SUR LA QUALITE DU LAIT DE CHAMELLE
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Revue des bio …,
2021 |
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[29]
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“Kurma Milk” sebagai Usaha Peningkatan Nilai Jual Buah Kurma Selama Bulan Ramadhan
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Jurnal Ekliptika,
2021 |
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[30]
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Étude bibliographique sur la valorisation biotechnologique des cladodes du figuier de barbarie (Opuntia ficus indica)
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2021 |
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[31]
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Fermentation of milk whey permeate with different dairy propionibacteria strains
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Proceedings of the …,
2021 |
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[32]
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Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus
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Food Research,
2021 |
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[33]
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Probiotic effect of fermented milk from Pediococcus acidilactici BK01 in fecal wistar rat microflora
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… Series: Earth and …,
2021 |
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[34]
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Comparison of microbial diversity of fifteen aged Cheddar cheeses from different regions using next generation sequencing
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2021 |
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[35]
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In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains
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Salazar, L Santiago-López… - Fermentation,
2021 |
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[36]
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Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review
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Sustainability,
2021 |
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[37]
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Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method
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International Journal on Advanced Science Engineering and Information Technology,
2021 |
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[38]
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Application of Edible Coatings and Packaging Materials for Preservation of Fruits-Vegetables
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2021 |
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[39]
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OPTIMIZATION OF FERMENTATION CONDITIONS FOR CELL ENVELOPE PROTEINASE PRODUCED BY LACTOBACILLUS PLANTARUM LP69.
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2021 |
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[40]
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The use of plant proteins in the technology of fermented dairy-free products
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2021 |
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[41]
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Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential
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2021 |
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[42]
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Влияние закваски на аминокислотный состав кисломолочных продуктов
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2021 |
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[43]
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Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L.(Asphodelaceae) crystals and Passiflora ligularis Juss.(Passifloraceae)
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2021 |
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[44]
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FORTIFIKASI FE MINUMAN SUSU FERMENTASI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) MENINGKATKAN KADAR HEMOGLOBIN DAN STATUS GIZI …
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2021 |
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[45]
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Fermentuotų pieno gėrimų technologijų kūrimas praturtinant augalinės kilmės produktais ir jų įtaka kokybės rodikliams
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2021 |
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[46]
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Pengaruh Lama Fermentasi Terhadap Kadar Laktosa, Lemak Dan Snf Yoghurt Susu Krim
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2021 |
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[47]
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Inovasi Produk Pakan Sapi Potong Berbasis Bakteri Asam Laktat untuk Mendukung Usaha Peternakan Nasional
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2021 |
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[48]
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Using Probiotic Bacteria for Soymilk Fermentation
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… Universities Journal of …,
2021 |
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[49]
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Evaluation of Functional Properties of Lactic Acid Bacteria Isolated from raw cow milk and fermented milk 'ergo'in Ethiopia
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Ethiopian Journal of …,
2021 |
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[50]
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Effect of Homogenization of Cow Milk on Physiochemical and Sensory Properties of White Soft Cheese
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2021 |
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[51]
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Probiotic, starter culture and antimicrobal properties of lactic acid bacteria isolated from Ugandan traditional ghee
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2021 |
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[52]
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Directed Evolution of Costly Metabolic Traits: use of microbial communities and metabolic modelling.
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2021 |
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[53]
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Industrial Biotechnology
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2021 |
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[54]
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Upaya Inovatif Peningkatan Ekonomi Masyarakat Pedesaan melalui Inisiasi Pelatihan Pembuatan Kefir di Kabupaten Aceh Besar
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Jurnal Pengabdian Aceh,
2021 |
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[55]
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Chemical and microbiological quality of phytobiotics from blends plant with different fermentation ripening
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Online J. Anim. Feed Res,
2021 |
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[56]
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Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics
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Microorganisms,
2021 |
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[57]
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Lactic acid from mixed food wastes at a commercial biogas facility: Effect of feedstock and process conditions
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2021 |
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[58]
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Microbiological quality and safety of Brazilian artisanal cheeses
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2021 |
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[59]
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Administration of Fermented Averrhoa bilimbi L. Fruit Filtrate on Growth, Hematological, Intestinal, and Carcass Indices of Broilers
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2021 |
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[60]
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Bacterial Population Dynamics of Natural Fermentation of Sumbawa Mare's Milk Using Metagenomic Approach
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2021 |
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[61]
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Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature
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2021 |
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[62]
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Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture
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2021 |
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[63]
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In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase
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2021 |
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[64]
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The Study of Avocado Mayonnaise with Addition of Dadih as Emulsifier
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2021 |
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[65]
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Lactobacillus acidophilus-An Overview
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2021 |
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[66]
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Polifazna karakterizacija i tehnološke mogućnosti nestarterskih bakterija mliječno-kiselog vrenja iz alžirskog sirovog devinog mlijeka
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2020 |
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[67]
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PROBIOTIC PROPERTIES OF ANTIMICROBIAL-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM DAIRY PRODUCTS AND RAW MILK OF SABAH …
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2020 |
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[68]
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Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts.
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2020 |
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[69]
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보리와 타가토스의 첨가가 요구르트의 품질 특성 및 항산화 활성에 미치는 영향
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2020 |
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[70]
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Microbiological characterization of Gioddu, an Italian fermented milk
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2020 |
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[71]
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Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process
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2020 |
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[72]
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Isolation and identification of lactic acid bacteria from the intestinal tracts of honey bees, Apis mellifera L., in Egypt
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2020 |
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[73]
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Effect of volatile oils from Petroselinum crispum and Foeniculum vulgare on the quality and shelf-life of steamed yoghurts
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2020 |
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[74]
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Detoxification of Aflatoxin B1 by Probiotic Yeasts and Bacteria Isolated From Dairy Products of Iran
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2020 |
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[75]
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Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour
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2020 |
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[76]
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Impact of host intraspecies genetic variation, diet, and age on bacterial and fungal intestinal microbiota in tigers
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2020 |
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[77]
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Potensi Khamir Kluyveromyces lactis dalam Meningkatkan Kualitas Susu Fermentasi yang Ditambah Jagung Manis (Zea mays saccharata Linn)
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2020 |
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[78]
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Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries-technological and probiotic properties
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2020 |
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[79]
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Aplicações Tecnológicas de Bactérias do Ácido Lático (BALs) em Produtos Lácteos
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2020 |
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[80]
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Pengaruh bakteri asam laktat (Lactococcus lactis dan Lactobacillus plantarum) dan susu kedelai terhadap karakteristik puding susu kerbau
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2020 |
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[81]
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Biodiversité de la microflore lactique du lait cru de dromadaire et évaluation de ses caractères technologiques
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2020 |
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[82]
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Comparative analysis on acceptability and sale share for common and newly spicy mish produced from a commercial dairy plant in khartoum, Sudan
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2020 |
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[83]
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Polyphasic characterisation of non-starter lactic acid bacteria from Algerian raw Camel's milk and their technological aptitudes
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2020 |
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[84]
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UTILIZATION OF ISOLATED THERAPEUTIC BACTERIA IN TOPICAL OINTMENT FOR INFECTION TREATMENT
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Iraqi Journal of Agricultural Sciences,
2020 |
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[85]
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Technological characteristics of fermented milk product manufactured by milk-dates mixtures
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2020 |
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[86]
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Reducing off-flavour in plant protein isolates by lactic acid fermentation
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2020 |
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[87]
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Development of starter culture for the production of Degue, a West African traditional fermented milk product
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2019 |
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[88]
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JProbiotic activity of lactic acid bacteria isolated from several commercial fermentation product in Medan, North Sumatera
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2019 |
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[89]
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The Functionality of “Ogi”–a fermented cereal gruel made in Nigeria, in the Management of Gastrointestinal Disease
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2019 |
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[90]
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Variation des paramètres physico-chimiques et biochimiques au cours de la préparation du Raib à partir du lait de chamelle
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2019 |
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[91]
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KUALITAS DAN AKTIVITAS ANTIBAKTERI CINCALOK TERHADAP BAKTERI PATOGEN SELAMA WAKTU FERMENTASI
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2019 |
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[92]
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Food product development of roselle soy yogurt
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2019 |
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[93]
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Isolation and determination of antibiotic resistance of commonly used Lactic acid bacteria
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2019 |
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[94]
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Fermentuoto galvijų priešpienio panaudojimas raugintų pieno gėrimų gamyboje
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2019 |
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[95]
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PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER
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2019 |
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[96]
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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
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2019 |
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[97]
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Physicochemical, Microbial, and Sensory Properties of Yoghurt Supplement with Inulin Rich Carbohydrates Extract from Jerusalem Artichoke Tubers during …
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2019 |
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[98]
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THE UTILIZATION OF PHOSPHATE SOLUBILIZING LACTIC ACID BACTERIA IN PLANT GROWTH PROMOTION
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INT. J. BIOL. BIOTECH.,
2019 |
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[99]
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STABILITY OF LACTIC ACID BACTERIA IN PASTEURIZED COW'S AND GOAT'S MILK
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2019 |
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[100]
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Probing the effect of active edible coating on shelf stability of cheese and butter
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2019 |
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[101]
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Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products
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2019 |
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[102]
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Safety and Quality Aspects of Bongo, a Traditional Fermented Milk Product from Lyantonde District
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2019 |
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[103]
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Lactic acid‐mediated isolation of alpha‐, beta‐and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk
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International Journal of Dairy Technology,
2019 |
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[104]
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Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value
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2019 |
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[105]
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Indigenous Fermented Beverages of the Indian Subcontinent: Processing Methods, Nutritional, and Nutraceutical Potential
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2019 |
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[106]
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EFFECT OF MAGNETIC FIELD TREATMENT ON THE MILK CHARACTERISTICS WITH THE PRESENCE OF LACTOBACILLUS PLANTARUMAND …
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2019 |
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[107]
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The Role of Starter Culture and Enzymes/Rennet for Fermented Dairy Products Manufacture-A Review
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Nutri Food Sci Int J,
2019 |
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[108]
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Isolation and characterization of exopolysaccharide‐producing strains of Lactobacillus bulgaricus from curd
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2019 |
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[109]
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EVALUATION OF POTENTIAL PROBIOTIC CHARACTERS OF LACTOBACILLUS FERMENTUM
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2019 |
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[110]
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ESTUDIO DE LA ACTIVIDAD PROTEOLÍTICA Y PERFIL DE PÉPTIDOS DE Lactococcus lactis UQ2 Rif L+ COMO CULTIVO PROTECTOR INCORPORADO EN EL …
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2019 |
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[111]
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Stability of lactic acid bacteria and physico-chemical properties of pasteurized cow's and goat's milk
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2019 |
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[112]
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Characteristics and antimicrobial activity of dangke whey fermentation with sugar addition
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2019 |
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[113]
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Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese
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2019 |
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[114]
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Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia.
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2019 |
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[115]
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In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices
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2019 |
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[116]
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Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot'Lemea'
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2019 |
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[117]
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Effective removal of methyl siloxane from water by sewage activated sludge microbes: biodegradation behavior and characteristics of microbial community
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2019 |
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[118]
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Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia …
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2019 |
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[119]
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Comparative genomics and functional analysis of a highly adhesive dairy Lactobacillus paracasei subsp. paracasei IBB3423 strain
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2019 |
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[120]
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Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon
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2019 |
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[121]
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Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
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2019 |
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[122]
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Diversity of microorganisms in the traditional Slovak cheese
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2019 |
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[123]
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Diversity of Global Fermented Food Products: An Overview
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2019 |
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[124]
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The bacteriome and metabolome of human breast milk and their association with infant growth
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2019 |
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[125]
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Fermented Food Products
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2019 |
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[126]
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Food Bioactives: Functionality and Applications in Human Health
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2019 |
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[127]
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Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia
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2019 |
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[128]
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DIVERSITY OF MICROORGANISMS IN THE TRADITIONAL SLOVAK CHEESE.
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2019 |
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[129]
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Identification of Lactic Acid Bacteria in Traditional Rejang Fermented Food (Lemea)
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2019 |
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[130]
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Antibiotics-induced monodominance of a novel gut bacterial order
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2019 |
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[131]
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Optimization of Media Composition to Maximize the Yield of Exopolysaccharides Production by Lactobacillus rhamnosus Strains
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2019 |
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[132]
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Quality improvement of yogurt through the addition of corn and tomato juice
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2018 |
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[133]
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Queso de alpaca: una nueva alternativa
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2018 |
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[134]
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Effects of fermentation and sterilization on quality of soybean milk.
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2018 |
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[135]
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Quality of fresh and stored mares' milk
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2018 |
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[136]
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The Count of Lactic Acid Bacteria in White Cheese
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Agriculture, Forestry and Fisheries,
2018 |
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[137]
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Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
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2018 |
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