Results 151 to 160 of about 17,098 (167)

STS molecular marker for rapid screening of Lactobacillus casei group as secondary adjunct starter

2014
Flavour perception is very important in the differentiation of fermented dairy products as ripened cheese. Ripened cheese is a dynamic environment involving microbial and biochemical changes which lead to the formation of products characteristics and flavour.
SGARBI, Elisa, SAVO SARDARO, Maria Luisa, LAZZI, Camilla, BOTTARI, Benedetta, GATTI, Monica, NEVIANI, Erasmo   +5 more
openaire   +1 more source

Stress Responses in ProbioticLactobacillus casei

Critical Reviews in Food Science and Nutrition, 2015
, Marzieh Hosseininezhad
exaly  

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

CYTA - Journal of Food, 2020
Ola Lasekan, Foo Hooi Ling
exaly  

Prevention of Recurrence With Epirubicin and Lactobacillus Casei After Transurethral Resection of Bladder Cancer

Journal of Urology, 2008
Naohiro Fujimoto, Atsushi Iguchi, Naoko Kinukawa   +2 more
exaly  

Dose Response Colonisation of Faeces after Oral Administration ofLactobacillus caseiStrain GG

Microbial Ecology in Health and Disease, 1991
Seppo Salminen, Maija Saxelin
exaly  

Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles

Molecules, 2018
Wenxue Chen, Weijun Chen, Haiming Chen   +2 more
exaly  

Characterization of the Lactobacillus casei Group and the Lactobacillus acidophilus Group by Automated Ribotyping

Microbiology and Immunology, 2001
Mitsuo Sakamoto
exaly  

Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus casei Group

2011
openaire   +1 more source

Effect of Administration ofLactobacillus caseiStrain GG on the Gastrointestinal Microbiota of Newborns

Microbial Ecology in Health and Disease, 1993
Seppo Salminen
exaly  

Optimization of biological synthesis of silver nanoparticles using Lactobacillus casei subsp. casei

Journal of Chemical Technology and Biotechnology, 2012
Siavash Iravani
exaly