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Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk

Journal of food science, 2002-04, Vol.67 (3), p.1175-1178

2002

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Influence of Bile on β-Galactosidase Activity and Cell Viability of Lactobacillus reuteri when Subjected to Freeze-Drying

Journal of dairy science, 1997-09, Vol.80 (9), p.1955-1958

1997

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Heterofermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH

Journal of applied microbiology, 2001-11, Vol.91 (5), p.846-852

2001

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Starter culture activity in refrigerated fermented soymilk

Journal of food protection, 1999-07, Vol.62 (7), p.808-810

1999

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Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria

Applied and Environmental Microbiology, 1985-02, Vol.49 (2), p.413-415

1985

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Adaptive acid tolerance response in Lactobacillus acidophilus

Biotechnology letters, 1998-03, Vol.20 (3), p.239-241

1998

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Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid Bacteria

Journal of dairy science, 1985-09, Vol.68 (9), p.2160-2164

1985

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Growth characteristics and fermentation products of Streptococcus salivarius subsp. thermophilus, Lactobacillus casei and L. fermentum in soymilk

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1998-01, Vol.206 (1), p.72-75

1998

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Effect of the rehydration medium on the recovery of freeze-dried lactic acid bacteria

Applied and Environmental Microbiology, 1985-11, Vol.50 (5), p.1339-1341

1985

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Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk

Food microbiology, 2004-10, Vol.21 (5), p.511-518

2004

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Effectiveness of soy milk as food carrier for Lactobacillus acidophilus

Journal of food protection, 1993-04, Vol.56 (4), p.320-322

1993

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Development of a novel fermented soymilk product with potential probiotic properties

European food research & technology, 1999-01, Vol.209 (5), p.305-307

1999

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Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains

International journal of food microbiology, 2003-12, Vol.88 (2), p.241-245

2003

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novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment

Journal of food science, 2004-10, Vol.69 (8), p.M246-M250

2004

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Arginine catabolism and acid tolerance response in Lactobacillus reuteri isolated from sourdough

Food microbiology, 2003-06, Vol.20 (3), p.313-319

2003

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Hydrolysis of soya milk oligosaccharides by Bifidobacterium longum CRL 849

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, 1999-01, Vol.208 (1), p.57-59

1999

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Freeze-Drying Conditions of Starter Cultures for Sourdoughs

Cryobiology, 1993-04, Vol.30 (2), p.185-190

1993

Volltextzugriff (PDF)

Mixed-acid fermentation and polysaccharide production by Lactobacillus helveticus in milk cultures

Biotechnology letters, 2001-01, Vol.23 (21), p.1799-1802

2001

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Comparative study of the efficiency of some additives in protecting lactic acid bacteria against freeze-drying

Cryobiology, 1983-01, Vol.20 (5), p.560-566

1983

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Rehydration conditions and viability of freeze-dried lactic acid bacteria

Cryobiology, 1985-01, Vol.22 (6), p.574-577

1985

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Prevention of chronic gastritis by fermented milks made with exopolysaccharide-producing Streptococcus thermophilus strains

Journal of dairy science, 2009-06, Vol.92 (6), p.2423-2434

2009

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Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

Food microbiology, 2008-05, Vol.25 (3), p.442-451

2008

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Effect of Lactobacillus reuteri on the Prevention of Hypercholesterolemia in Mice

Journal of dairy science, 2000-03, Vol.83 (3), p.401-403

2000

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An orange-reddish pigmentation in Roquefort cheese

Journal of food protection, 1986-06, Vol.49 (6), p.412-416

1986

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Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk

Influence of Bile on β-Galactosidase Activity and Cell Viability of Lactobacillus reuteri when Subjected to Freeze-Drying

Heterofermentative pattern and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in response to environmental pH

Starter culture activity in refrigerated fermented soymilk

Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria

Adaptive acid tolerance response in Lactobacillus acidophilus

Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid Bacteria

Growth characteristics and fermentation products of Streptococcus salivarius subsp. thermophilus, Lactobacillus casei and L. fermentum in soymilk

Effect of the rehydration medium on the recovery of freeze-dried lactic acid bacteria

Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk

Effectiveness of soy milk as food carrier for Lactobacillus acidophilus

Development of a novel fermented soymilk product with potential probiotic properties

Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains

novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment

Arginine catabolism and acid tolerance response in Lactobacillus reuteri isolated from sourdough

Hydrolysis of soya milk oligosaccharides by Bifidobacterium longum CRL 849

Freeze-Drying Conditions of Starter Cultures for Sourdoughs

Mixed-acid fermentation and polysaccharide production by Lactobacillus helveticus in milk cultures

Comparative study of the efficiency of some additives in protecting lactic acid bacteria against freeze-drying

Rehydration conditions and viability of freeze-dried lactic acid bacteria

Prevention of chronic gastritis by fermented milks made with exopolysaccharide-producing Streptococcus thermophilus strains

Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

Effect of Lactobacillus reuteri on the Prevention of Hypercholesterolemia in Mice

An orange-reddish pigmentation in Roquefort cheese

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