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Items: 1 to 20 of 156

1.

Stress responses in probiotic Lactobacillus casei.

Hosseini Nezhad M, Hussain MA, Britz ML.

Crit Rev Food Sci Nutr. 2015;55(6):740-9. doi: 10.1080/10408398.2012.675601. Review.

PMID:
24915363
2.
3.

Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk.

Colombo M, de Oliveira AE, de Carvalho AF, Nero LA.

Food Microbiol. 2014 May;39:89-95. doi: 10.1016/j.fm.2013.11.008. Epub 2013 Nov 21.

4.

Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.

Sharp MD, McMahon DJ, Broadbent JR.

J Food Sci. 2008 Sep;73(7):M375-7. doi: 10.1111/j.1750-3841.2008.00882.x. Epub 2008 Aug 18.

PMID:
18803722
5.

Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products.

Monteagudo-Mera A, Caro I, Rodríguez-Aparicio LB, Rúa J, Ferrero MA, García-Armesto MR.

J Food Prot. 2011 Aug;74(8):1379-86. doi: 10.4315/0362-028X.JFP-10-392.

PMID:
21819671
6.

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.

Oberg CJ, Moyes LV, Domek MJ, Brothersen C, McMahon DJ.

J Dairy Sci. 2011 May;94(5):2220-30. doi: 10.3168/jds.2010-3934.

PMID:
21524512
7.

Pategrás cheese as a suitable carrier for six probiotic cultures.

Bergamini C, Hynes E, Meinardi C, Suárez V, Quiberoni A, Zalazar C.

J Dairy Res. 2010 Aug;77(3):265-72. doi: 10.1017/S0022029910000051. Epub 2010 Feb 25.

PMID:
20181295
8.

PCR method for detection and identification of Lactobacillus casei/paracasei bacteriophages in dairy products.

Binetti AG, Capra ML, Alvarez MA, Reinheimer JA.

Int J Food Microbiol. 2008 May 31;124(2):147-53. doi: 10.1016/j.ijfoodmicro.2008.03.006. Epub 2008 Mar 21.

PMID:
18471918
9.

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.

Wang J, Guo Z, Zhang Q, Yan L, Chen W, Liu XM, Zhang HP.

J Dairy Sci. 2009 Jun;92(6):2468-76. doi: 10.3168/jds.2008-1849.

PMID:
19447978
10.

Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y.

J Dairy Sci. 2014;97(8):4675-85. doi: 10.3168/jds.2013-7597. Epub 2014 Jun 13.

PMID:
24931523
11.

Cracking Streptococcus thermophilus to stimulate the growth of the probiotic Lactobacillus casei in co-culture.

Ma C, Ma A, Gong G, Liu Z, Wu Z, Guo B, Chen Z.

Int J Food Microbiol. 2015 Oct 1;210:42-6. doi: 10.1016/j.ijfoodmicro.2015.04.034. Epub 2015 Apr 24.

PMID:
26093989
12.

Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M.

J Dairy Sci. 2006 May;89(5):1439-51.

PMID:
16606715
13.

Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition.

Bandiera NS, Carneiro I, da Silva AS, Honjoya ER, de Santana EH, Aragon-Alegro LC, de Souza CH.

Arch Latinoam Nutr. 2013 Mar;63(1):58-63.

PMID:
24167959
14.

Probiotic bacteria in fermented foods: product characteristics and starter organisms.

Heller KJ.

Am J Clin Nutr. 2001 Feb;73(2 Suppl):374S-379S. Review.

15.

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.

Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.

J Appl Microbiol. 2014 Jun;116(6):1642-56. doi: 10.1111/jam.12482. Epub 2014 Mar 17.

16.

Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.

Burns P, Patrignani F, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, Guerzoni ME.

J Dairy Sci. 2008 Feb;91(2):500-12. doi: 10.3168/jds.2007-0516.

PMID:
18218736
17.

Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.

Phillips M, Kailasapathy K, Tran L.

Int J Food Microbiol. 2006 Apr 25;108(2):276-80. Epub 2006 Feb 14.

PMID:
16478637
18.

Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system.

Randazzo CL, De Luca S, Todaro A, Restuccia C, Lanza CM, Spagna G, Caggia C.

J Appl Microbiol. 2007 Aug;103(2):427-35.

19.

Use of Lactobacillus acidophilus and Lactobacillus casei for a potential probiotic legume-based fermented product using pigeon pea (Cajanus cajan).

Parra K, Ferrer M, Piñero M, Barboza Y, Medina LM.

J Food Prot. 2013 Feb;76(2):265-71. doi: 10.4315/0362-028X.JFP-12-138.

PMID:
23433374
20.

Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.

Vinderola CG, Mocchiutti P, Reinheimer JA.

J Dairy Sci. 2002 Apr;85(4):721-9.

PMID:
12018416

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