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Metabolic Evaluation of Lupin-Enriched Yogurt by Nuclear Magnetic Resonance Metabolomics
João A. Rodrigues, Evla Ferro, Rita Araújo, Ana V. Henriques, Ana M. Gomes, Marta W. Vasconcelos and Ana M. Gil Journal of Agricultural and Food Chemistry 72(1) 894 (2024) https://doi.org/10.1021/acs.jafc.3c05837
Exclusive D-lactate-isomer production during a reactor-microbiome conversion of lactose-rich waste by controlling pH and temperature
Dorothea M. Schütterle, Richard Hegner, Monika Temovska, Andrés E. Ortiz-Ardila and Largus T. Angenent Water Research 250 121045 (2024) https://doi.org/10.1016/j.watres.2023.121045
Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage
Chafika Guemidi, Djamal Ait Saada, Ouiza Ait Chabane, Mahfuz Elmastas, Ramazan Erenler, Mustafa Abdullah Yilmaz, Abbas Tarhan, Salah Akkal and Haroune Khelifi Food Science & Nutrition 12(4) 3007 (2024) https://doi.org/10.1002/fsn3.3981
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Freisetzung von Peptiden aus Milchproteinen durch die Joghurtstarterkulturen S. thermophilus und Lb. bulgaricus
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Rohtraud Pichner and Monika Pischetsrieder Lebensmittelchemie 78(S1) (2024) https://doi.org/10.1002/lemi.202452016
ANTIBACTERIAL ACTIVITY OF LEUCONOSTOC MESENTEROIDES ISOLATED FROM RAW GOAT MILK
Nabila Hansal, Zineb Benmchernene and Kihal Mebrouk Journal of Applied Biological Sciences 18(1) 14 (2024) https://doi.org/10.71336/jabs.1261
Prospects for the Industrial Use of Kefir-Derived Yeast
Kluyveromyces marxianus Based on Its Probiotic
Capacity: A Review
Hye-Young Youn, Kun-Ho Seo, Dongkwan Jeong, Jung-Whan Chon, Hyeon A Jung and Kwang-Young Song Journal of Dairy Science and Biotechnology 42(4) 121 (2024) https://doi.org/10.22424/jdsb.2024.42.4.121
Influence of flaxseed mucilage on the formation, composition, and properties of exopolysaccharides produced by different strains of lactic acid bacteria
Polina Mikshina, Maria Kharina, Alya Sungatullina, Tatyana Petrova, Timur Sibgatullin and Elena Nikitina International Journal of Biological Macromolecules 281 136092 (2024) https://doi.org/10.1016/j.ijbiomac.2024.136092
Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability
Analyse des Peptidprofils von mit S. thermophilus und Lb. Bulgaricus fermentierter pasteurisierter Milch mittels mikroLC‐IM‐QTOF‐MS/MS
E. Beck, N. Zenk, J. Stützer, L. Bähr, S. Dalabasmaz, R. Pichner and M. Pischetsrieder Lebensmittelchemie 77(S3) (2023) https://doi.org/10.1002/lemi.202359048
Formate-producing capacity provided by reducing ability of Streptococcus thermophilus nicotinamide adenine dinucleotide oxidase determines yogurt acidification rate
R. Yamauchi, M. Fujisawa, S. Koyanagi, A. Muramatsu, T. Kobayashi, Y. Wada, K. Akama, M. Tanaka, H. Kurashige, A. Sato, H. Horiuchi, T. Mukai, Y. Yamamoto and Y. Sasaki Journal of Dairy Science 106(10) 6710 (2023) https://doi.org/10.3168/jds.2023-23245
From the past to the future: Fermented milks and their health effects against human diseases
Tuo Zhang, Shuo Geng, Tiantian Cheng, Kemin Mao, Bimal Chitrakar, Jie Gao and Yaxin Sang Food Frontiers 4(4) 1747 (2023) https://doi.org/10.1002/fft2.304
A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip
Sweta Binod Kumar, Maheshawari J. Behere, Shruti Chatterjee and Soumya Haldar Journal of Food Science and Technology 59(9) 3492 (2022) https://doi.org/10.1007/s13197-021-05339-3
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt
Safety Assessment of Bovine Milk Proteins and Protein Derivatives as Used in Cosmetics
Christina L. Burnett, Wilma F. Bergfeld, Donald V. Belsito, Ronald A. Hill, Curtis D. Klaassen, Daniel C. Liebler, James G. Marks, Ronald C. Shank, Thomas J. Slaga, Paul W. Snyder and Bart Heldreth International Journal of Toxicology 41(2_suppl) 43S (2022) https://doi.org/10.1177/10915818221098137
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
Amal Bakr Shori, Chin Wai Peng, Elham Bagheri and Ahmad Salihin Baba International Journal of Food Engineering 17(3) 227 (2021) https://doi.org/10.1515/ijfe-2020-0020
Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics
Metabolomics of acid whey derived from Greek yogurt
Muriel M. Allen, Oscar A. Pike, Jason D. Kenealey and Michael L. Dunn Journal of Dairy Science 104(11) 11401 (2021) https://doi.org/10.3168/jds.2021-20442
Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles
Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review
Rebecca Kowalski, Erika Gustafson, Matthew Carroll and Elvira Gonzalez de Mejia Antioxidants 9(12) 1194 (2020) https://doi.org/10.3390/antiox9121194
Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar
Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo and Frank R Dunshea Journal of the Science of Food and Agriculture 100(7) 3024 (2020) https://doi.org/10.1002/jsfa.10333
Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese
Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt
Peter Zajác, Lenka Kúšová, Lucia Benešová, Jozef Čapla, Jozef Čurlej and Jozef Golian Potravinarstvo Slovak Journal of Food Sciences 14 300 (2020) https://doi.org/10.5219/1377
From gene to structure: Lactobacillus bulgaricus D‐lactate dehydrogenase from yogurt as an integrated curriculum model for undergraduate molecular biology and biochemistry laboratory courses
Jeffrey A. Lawton, Noelle A. Prescott and Ping X. Lawton Biochemistry and Molecular Biology Education 46(3) 270 (2018) https://doi.org/10.1002/bmb.21114
Modification of IgE binding to αS1-casein by proteolytic activity of Enterococcus faecium isolated from Iranian camel milk samples
Stefania Arioli, Giulia Della Scala, Maria Chiara Remagni, Milda Stuknyte, Stefano Colombo, Simone Guglielmetti, Ivano De Noni, Enzio Ragg and Diego Mora International Journal of Food Microbiology 247 55 (2017) https://doi.org/10.1016/j.ijfoodmicro.2016.01.006
Untargeted GC‐MS Metabolomics Reveals Changes in the Metabolite Dynamics of Industrial Scale Batch Fermentations of Streptoccoccus thermophilus Broth
Bekzod Khakimov, Lene D. Christiansen, Anna‐Lena Heins, Klavs M. Sørensen, Charlotte Schöller, Anders Clausen, Thomas Skov, Krist V. Gernaey and Søren B. Engelsen Biotechnology Journal 12(10) (2017) https://doi.org/10.1002/biot.201700400
Physiology, ecology and industrial applications of aroma formation in yeast
Maria C Dzialo, Rahel Park, Jan Steensels, Bart Lievens and Kevin J Verstrepen FEMS Microbiology Reviews 41(Supp_1) S95 (2017) https://doi.org/10.1093/femsre/fux031
A 100-Year Review: Yogurt and other cultured dairy products
Exploring Process Dynamics by near Infrared Spectroscopy in Lactic Fermentations
Carina Svendsen, Tomasz Cieplak and Frans W.J. van den Berg Journal of Near Infrared Spectroscopy 24(5) 443 (2016) https://doi.org/10.1255/jnirs.1244
Influence of lactose hydrolysis on galacto‐oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
Claudia I Vénica, Irma V Wolf, Carina V Bergamini and María C Perotti Journal of the Science of Food and Agriculture 96(15) 4929 (2016) https://doi.org/10.1002/jsfa.7870
Role of milk protein–based products in some quality attributes of goat milk yogurt
A. Gursel, A. Gursoy, E.A.K. Anli, S.O. Budak, S. Aydemir and F. Durlu-Ozkaya Journal of Dairy Science 99(4) 2694 (2016) https://doi.org/10.3168/jds.2015-10393
Laboratory Prototype of Bioreactor for Oxidation of Toxic D-Lactate Using Yeast Cells Overproducing D-Lactate CytochromecOxidoreductase
Effect of reduction of lactose in yogurts by addition of β‐galactosidase enzyme on volatile compound profile and quality parameters
Irma V. Wolf, Claudia I. Vénica and María C. Perotti International Journal of Food Science & Technology 50(5) 1076 (2015) https://doi.org/10.1111/ijfs.12745
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt
Sarn Settachaimongkon, M.J. Robert Nout, Elsa C. Antunes Fernandes, Kasper A. Hettinga, Jacques M. Vervoort, Toon C.M. van Hooijdonk, Marcel H. Zwietering, Eddy J. Smid and Hein J.F. van Valenberg International Journal of Food Microbiology 177 29 (2014) https://doi.org/10.1016/j.ijfoodmicro.2014.02.008
Selection and characterization of naturally occurring high acidification rateStreptococcus thermophilusstrains
Molecular Characterization of Three Lactobacillus delbrueckii subsp. bulgaricus Phages
Eoghan Casey, Jennifer Mahony, Mary O'Connell-Motherway, Francesca Bottacini, Anneleen Cornelissen, Horst Neve, Knut J. Heller, Jean-Paul Noben, Fabio Dal Bello, Douwe van Sinderen and J. Björkroth Applied and Environmental Microbiology 80(18) 5623 (2014) https://doi.org/10.1128/AEM.01268-14
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
Qingli Zhang, Bao Yang, Mindy M Brashears, Zhimin Yu, Mouming Zhao, Ning Liu and Yinjuan Li Journal of the Science of Food and Agriculture 94(7) 1366 (2014) https://doi.org/10.1002/jsfa.6420
Influence of Milk Protein Hydrolysates on Fermentation Time, Exopolysaccharide Production, and Physical Properties of Set-type Yogurt
Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures
Qingli Zhang, Mindy M. Brashears, Zhimin Yu, Jiaoyan Ren, Yinjuan Li and Mouming Zhao International Journal of Food Science & Technology 48(7) 1474 (2013) https://doi.org/10.1111/ijfs.12115
Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature
Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS
Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei
Luciana de Souza Neves Ellendersen, Daniel Granato, Karla Bigetti Guergoletto and Gilvan Wosiacki Engineering in Life Sciences 12(4) 475 (2012) https://doi.org/10.1002/elsc.201100136
Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH
Susann Mende, Leona Krzyzanowski, Jost Weber, Doris Jaros and Harald Rohm Journal of Bioscience and Bioengineering 113(2) 185 (2012) https://doi.org/10.1016/j.jbiosc.2011.10.012
Characterization of the Active Microbiotas Associated with Honey Bees Reveals Healthier and Broader Communities when Colonies are Genetically Diverse
Martha P. Rascón-Díaz, José M. Tejero, Patricia G. Mendoza-Garcia, Hugo Sergio García and Marco A. Salgado-Cervantes Food and Bioprocess Technology 5(2) 560 (2012) https://doi.org/10.1007/s11947-009-0312-x
Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt
Bhavbhuti Mehta and Maricê de Oliveira Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-12
Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats
Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage
Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir
