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milk fermented by Lactobacillus rhamnosus and Lactobacillus helveticus . Food Technology and Biotechnology , 57 ( 3 ): 399 – 407 . 10.17113/ftb.57.03.19.6103 Mousavi , S.S. , Moeini , H. , Mohamad , R. , Dinarvand , M. , Ariff , A

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instability, the complexity of food matrices, and the relatively low concentration of the analytes ( Van Wyk et al., 2014 ). In this study the microbiological method was used. The most frequently applied microorganism, Lactobacillus rhamnosus , gives similar

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Acta Alimentaria
Authors: D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas

30 min at 95 °C in a water bath, chilled down quickly to below 30 °C, and centrifuged at 8000 × g for 5 min. Finally, 150 μl folic acid assay medium and 150 μl standard or diluted sample was pipetted into the cells covered by Lactobacillus

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.1080/10408398.2011.649148 Kumar , A. & Kumar , D. ( 2016 ): Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture . J. Food Sci. Technol. , 53 , 667 - 675 . 10.1007/s13197

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). Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces . Plos One , 13 : e0192021 . 10.1371/journal.pone.0192021 Reid , G. , Jass , J. , Sebulsky , M.T. , and Mccormick

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Progress in Agricultural Engineering Sciences
Authors: Judit Perjéssy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, Rita Tömösközi-Farkas, and Zsolt Zalán

Inc. , Gaithersburg , p. 2024 . Marazza , J.A. , Garro , M.S. , and de Giori , G.S. . ( 2009 ). Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation . Food Microbiology , 26 : 333 – 339 . 10.1016/j.fm.2008

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