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Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Food research international, 2009-06, Vol.42 (5), p.612-621

2009

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Viability of Lactobacillus Rhamnosus R0011 in an Apple-Based Fruit Juice under Simulated Storage Conditions at the Consumer Level

Journal of food science, 2008-06, Vol.73 (5), p.M221-M226

2008

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Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles

Journal of food science, 2007, Vol.72 (1), p.M031-M037

2007

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Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria

Journal of food science, 2009-10, Vol.74 (8), p.M423-M430

2009

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Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains

Journal of applied microbiology, 2007-07, Vol.103 (1), p.163-174

2007

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Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models

Food research international, 2011-10, Vol.44 (8), p.2475-2481

2011

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Characterization of aromatic properties of old-style cheese starters

Journal of dairy science, 2010-08, Vol.93 (8), p.3427-3441

2010

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Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

International dairy journal, 2009-11, Vol.19 (11), p.669-674

2009

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Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures

Beneficial microbes, 2015-01, Vol.6 (5), p.753

2015

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The use of crude cellular extracts of Lactobacillus delbrueckii ssp. bulgaricus 11842 to stimulate growth of a probiotic Lactobacillus rhamnosus culture in milk

Enzyme and microbial technology, 2005-01, Vol.36 (1), p.83-90

2005

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Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

Journal of dairy science, 2009-05, Vol.92 (5), p.1856-1863

2009

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Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

Journal of applied microbiology, 2005-01, Vol.99 (5), p.1236-1245

2005

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Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW‐9595M

Journal of applied microbiology, 2005-01, Vol.98 (2), p.272-284

2005

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Effect of medium supplementation on exopolysaccharide production by Lactobacillus rhamnosus RW-9595M in whey permeate

International dairy journal, 2002, Vol.12 (5), p.419-426

2002

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Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters

Food research international, 2006-01, Vol.39 (6), p.651-659

2006

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Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Food science & technology, 2012-03, Vol.45 (2), p.155-160

2012

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Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

Food research international, 2013-10, Vol.53 (2), p.751-757

2013

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Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakei

Journal of food science, 2002-11, Vol.67 (9), p.3428-3434

2002

Volltextzugriff (PDF)

Corrigendum to “Effect of catechins on the growth of oxygen-sensitive probiotic bacteria” [Food Research International 53 (2013) 751–757]

Food research international, 2014-12, Vol.66, p.514-514

2014

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Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties

Journal of food science, 2002-06, Vol.67 (5), p.1855-1858

2002

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Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk

International dairy journal, 2006-09, Vol.16 (9), p.1038-1048

2006

Volltextzugriff (PDF)

Utilization of tofu whey pre-treated by electromembrane process as a growth medium for Lactobacillus plantarum LB17

Desalination, 2008-09, Vol.229 (1), p.192-203

2008

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Effect of Inoculum Composition and Low KCl Supplementation on the Biological and Rheological Stability of an Immobilized-Cell System for Mixed Mesophilic Lactic Starter Production

Biotechnology progress, 2001, Vol.17 (6), p.1071-1078

2001

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Long-Term Mechanical and Biological Stability of an Immobilized Cell Reactor for Continuous Mixed-Strain Mesophilic Lactic Starter Production in Whey Permeate

Biotechnology progress, 1999, Vol.15 (4), p.646-654

1999

Volltextzugriff (PDF)

Algal Hydrocolloids for the Production and Delivery of Probiotic Bacteria

Functional Ingredients from Algae for Foods and Nutraceuticals, 2013, p.693

Champagne, C.P

2013

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Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus

Viability of Lactobacillus Rhamnosus R0011 in an Apple-Based Fruit Juice under Simulated Storage Conditions at the Consumer Level

Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles

Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria

Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains

Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models

Characterization of aromatic properties of old-style cheese starters

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures

The use of crude cellular extracts of Lactobacillus delbrueckii ssp. bulgaricus 11842 to stimulate growth of a probiotic Lactobacillus rhamnosus culture in milk

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor

Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW‐9595M

Effect of medium supplementation on exopolysaccharide production by Lactobacillus rhamnosus RW-9595M in whey permeate

Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of Lactobacillus sakei

Corrigendum to “Effect of catechins on the growth of oxygen-sensitive probiotic bacteria” [Food Research International 53 (2013) 751–757]

Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties

Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk

Utilization of tofu whey pre-treated by electromembrane process as a growth medium for Lactobacillus plantarum LB17

Effect of Inoculum Composition and Low KCl Supplementation on the Biological and Rheological Stability of an Immobilized-Cell System for Mixed Mesophilic Lactic Starter Production

Long-Term Mechanical and Biological Stability of an Immobilized Cell Reactor for Continuous Mixed-Strain Mesophilic Lactic Starter Production in Whey Permeate

Algal Hydrocolloids for the Production and Delivery of Probiotic Bacteria

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