EDP Sciences logo
Search
Menu
All issues Lait, 85 1-2 (2005) 39-56 Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook

Rajashree Jena and Prasanta Kumar Choudhury
Probiotics and Antimicrobial Proteins 17 (3) 1 (2025)
https://doi.org/10.1007/s12602-023-10189-w

Viability of Microencapsulated Probiotics in Cross-Linked Alginate Matrices and Chia Seed or Flaxseed Mucilage During Spray-Drying and Storage

Mariela Bustamante, B. Dave Oomah, César Burgos-Díaz, Daniela Vergara, Liset Flores and Carolina Shene
Microorganisms 13 (7) 1457 (2025)
https://doi.org/10.3390/microorganisms13071457

Bifidobacterial Postbiotics as Health-promoting Agents in Dairy Products

Aziz Homayouni-Rad, Saba Kamalledin Moghadam, Amir M. Mortazavian, Soheila Abachi and Sevda Allahmadadi
Current Functional Foods 2 (1) (2024)
https://doi.org/10.2174/2666862901666230818093034

Sensory characterization of functional guava symbiotic petit cheese product

Victor Iván Morales-Cortés, Julieta Domínguez-Soberanes, Linda Carolina Hernández-Lozano, Carmen C. Licon, Antonio Estevez-Rioja and Mayeli Peralta-Contreras
Heliyon 9 (11) e21747 (2023)
https://doi.org/10.1016/j.heliyon.2023.e21747

Cell factory for γ-aminobutyric acid (GABA) production using Bifidobacterium adolescentis

Hend Altaib, Tomoya Kozakai, Yassien Badr, Hazuki Nakao, Mahmoud A. M. El-Nouby, Emiko Yanase, Izumi Nomura and Tohru Suzuki
Microbial Cell Factories 21 (1) (2022)
https://doi.org/10.1186/s12934-021-01729-6

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Mahmoud E. Ahmed, Kaavya Rathnakumar, Nancy Awasti, Mohamed Salem Elfaruk and Ahmed R. A. Hammam
Food Science & Nutrition 9 (3) 1512 (2021)
https://doi.org/10.1002/fsn3.2121

An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Oktay Yerlikaya, Derya Saygili and Asli Akpinar
Food Bioscience 41 101096 (2021)
https://doi.org/10.1016/j.fbio.2021.101096

Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

Amanda Cuevas-Sierra, Fermín I. Milagro, Paula Aranaz, Jose Alfredo Martínez and José I. Riezu-Boj
Nutrients 13 (8) 2710 (2021)
https://doi.org/10.3390/nu13082710

Fermentation Profile and Probiotic-Related Characteristics of Bifidobacterium longum MC-42

Anna V. Begunova, Irina V. Rozhkova, Olga A. Glazunova, Konstantin V. Moiseenko, Olga S. Savinova and Tatyana V. Fedorova
Fermentation 7 (3) 101 (2021)
https://doi.org/10.3390/fermentation7030101

Ongoing industrialization of synbiotic specialty and Artisan cheeses

Hee-Young Choi, Hoo-Kil Jung, Jong-Hyun Park and Inhyu Bae
Animal Industry and Technology 8 (1) 1 (2021)
https://doi.org/10.5187/ait.2021.8.1.1

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Yanyan Huang, Shan Zhao, Kun Yao, Dongmei Liu, Xin Peng, Juan Huang, Yongyao Huang and Li Li
International Journal of Dairy Technology 73 (1) 168 (2020)
https://doi.org/10.1111/1471-0307.12653

Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices

Patrícia Martins de Oliveira, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, et al.
Journal of Food Processing and Preservation 44 (7) e14530 (2020)
https://doi.org/10.1111/jfpp.14530

Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains

Oktay Yerlikaya, Asli Akpinar and Derya Saygili
Journal of Food Processing and Preservation 44 (8) e14553 (2020)
https://doi.org/10.1111/jfpp.14553

Probiotics as an Adjunct Therapy for the Treatment of Halitosis, Dental Caries and Periodontitis

Mariela Bustamante, B. Dave Oomah, Yohanna Mosi-Roa, Mónica Rubilar and César Burgos-Díaz
Probiotics and Antimicrobial Proteins 12 (2) 325 (2020)
https://doi.org/10.1007/s12602-019-9521-4

Viability of Probiotic Lactic Acid Microencapsulated with Maltodextrin in the Simulated Gastric Juice and Bile Salt

O P Astutiningrum, N Akhirini and S Harimurti
IOP Conference Series: Earth and Environmental Science 478 (1) 012013 (2020)
https://doi.org/10.1088/1755-1315/478/1/012013

Bacterial survival and adhesion for formulating new oral probiotic foods

Jonathan C. L. Chua, John D. F. Hale, Pat Silcock and Phil J. Bremer
Critical Reviews in Food Science and Nutrition 60 (17) 2926 (2020)
https://doi.org/10.1080/10408398.2019.1669528

Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese

S. Langa, A. Peirotén, P. Gaya, S. Garde, J.L. Arqués, M. Nuñez, M. Medina and E. Rodríguez-Mínguez
Journal of Dairy Science 103 (9) 7695 (2020)
https://doi.org/10.3168/jds.2020-18203

Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

Bruna M. Rodrigues, Paula M. Olivo, Milene P. Osmari, Ricardo S. Vasconcellos, Leonir B. Ribeiro, Ferenc I. Bankuti and Magali S. S. Pozza
International Journal of Microbiology 2020 1 (2020)
https://doi.org/10.1155/2020/1293481

Technological Properties of Bifidobacterial Strains Shared by Mother and Child

Angela Peirotén, Pilar Gaya, Juan Luis Arqués, Margarita Medina and Eva Rodríguez
BioMed Research International 2019 1 (2019)
https://doi.org/10.1155/2019/9814623

Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products

María Goretti Llamas-Arriba, Ángela Peirotén, Ana Isabel Puertas, Alicia Prieto, Paloma López, Miguel Á. Pardo, Eva Rodríguez and María Teresa Dueñas
LWT 102 295 (2019)
https://doi.org/10.1016/j.lwt.2018.12.044

Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize

Gabriela Poletto, Greice Carine Raddatz, Alexandre José Cichoski, et al.
Food Hydrocolloids 95 238 (2019)
https://doi.org/10.1016/j.foodhyd.2019.04.049

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

M.A. Sarquis, L. Siroli, M. Modesto, et al.
Journal of Applied Microbiology 127 (4) 1207 (2019)
https://doi.org/10.1111/jam.14367

Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR

Mirella Crhistine Scariot, Gustavo Luiz Venturelli, Elane Schwinden Prudêncio and Ana Carolina Maisonnave Arisi
International Journal of Food Microbiology 264 1 (2018)
https://doi.org/10.1016/j.ijfoodmicro.2017.10.021

Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels

Kendra A. Tiani, Timothy W. Yeung, D. Julian McClements and David A. Sela
International Journal of Food Sciences and Nutrition 69 (2) 155 (2018)
https://doi.org/10.1080/09637486.2017.1343285

DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK

Nataliya Grynchenko
EUREKA: Life Sciences 1 39 (2018)
https://doi.org/10.21303/2504-5695.2018.00539

Microencapsulation Technology for Enhancement of Bifidobacterium spp. Viability: A Review

Minyu Song, Won Seo Park, Jayeon Yoo and Jun-Sang Ham
Journal of Milk Science and Biotechnology 35 (3) 143 (2017)
https://doi.org/10.22424/jmsb.2017.35.3.143

Impact of coculturing Bifidobacterium animalis subsp. lactis HN019 with yeasts on microbial viability and metabolite formation

M. Toh and S.-Q. Liu
Journal of Applied Microbiology 123 (4) 956 (2017)
https://doi.org/10.1111/jam.13571

Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Mariela Bustamante, B. Dave Oomah, Mónica Rubilar and Carolina Shene
Food Chemistry 216 97 (2017)
https://doi.org/10.1016/j.foodchem.2016.08.019

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

Rosângela Maria Moreira, Maurilio Lopes Martins, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Afonso Mota Ramos, Marcelo Cristianini, André Narvaes da Rocha Campos, Paulo César Stringheta, Vanessa Riani Olmi Silva, John Warnens Canuto, Dairo Cabral de Oliveira and Danielle Cunha de Souza Pereira
LWT 77 259 (2017)
https://doi.org/10.1016/j.lwt.2016.11.049

Physiological Effects of Whey- and Milk-Based Probiotic Yogurt in Rats

JUDIT SZABÓ-FODOR, ANDRÁS BÓNAI, BRIGITTA BÓTA, LINDA SZOMMERNÉ EGYED, FERENC LAKATOS, GRÉTA PÁPAI, ATTILA ZSOLNAI, RÓBERT GLÁVITS, KATALIN HORVATOVICH and MELINDA KOVÁCS
Polish Journal of Microbiology 66 (4) 483 (2017)
https://doi.org/10.5604/01.3001.0010.7039

Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria

Huu-Thanh Nguyen, Dieu-Hien Truong, Sonagnon Kouhoundé, Sokny Ly, Hary Razafindralambo and Frank Delvigne
International Journal of Molecular Sciences 17 (6) 867 (2016)
https://doi.org/10.3390/ijms17060867

Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt

Eunice C. Ilha, Mirella C. Scariot, Diana Treml, et al.
Annals of Microbiology 66 (2) 597 (2016)
https://doi.org/10.1007/s13213-015-1137-7

Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery

Timothy W. Yeung, Elif F. Üçok, Kendra A. Tiani, David J. McClements and David A. Sela
Frontiers in Microbiology 7 (2016)
https://doi.org/10.3389/fmicb.2016.00494

Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
LWT 65 978 (2016)
https://doi.org/10.1016/j.lwt.2015.09.027

Functional Properties of Bifidobacterium longum and Their Incorporation into Cheese Making Process

Hyoun Wook Kim, Seok Geun Jeong and Jun-Sang Ham
Journal of Milk Science and Biotechnology 34 (2) 75 (2016)
https://doi.org/10.22424/jmsb.2016.34.2.75

Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products

Jakub Mikiciuk, Ewa Mikiciuk, Anna Wrońska and Arkadiusz Szterk
Journal of Environmental Science and Health, Part B 51 (4) 222 (2016)
https://doi.org/10.1080/03601234.2015.1120614

Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

Timothy W. Yeung, Izlia J. Arroyo-Maya, David J. McClements and David A. Sela
Food & Function 7 (4) 1797 (2016)
https://doi.org/10.1039/C5FO00801H

Lactobacillus acidophilus La-05 encapsulated by spray drying: Effect of mucilage and protein from flaxseed (Linum usitatissimum L.)

Mariela Bustamante, Mario Villarroel, Mónica Rubilar and Carolina Shene
LWT - Food Science and Technology 62 (2) 1162 (2015)
https://doi.org/10.1016/j.lwt.2015.02.017

Scalable temperature induced stress for the large-scale production of functionalized Bifidobacteria

Huu Thanh Nguyen, Hary Razafindralambo, Aurore Richel, et al.
Journal of Industrial Microbiology and Biotechnology 42 (9) 1225 (2015)
https://doi.org/10.1007/s10295-015-1650-5

Bioaccessible Antioxidants in Milk Fermented byBifidobacterium longumsubsp.longumStrains

Mérilie Gagnon, Patricia Savard, Audrey Rivière, Gisèle LaPointe and Denis Roy
BioMed Research International 2015 1 (2015)
https://doi.org/10.1155/2015/169381

Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage

Silvani Verruck, Elane Schwinden Prudêncio, Carmen Maria Olivera Müller, Carlise Beddin Fritzen-Freire and Renata Dias de Mello Castanho Amboni
Journal of Food Engineering 151 34 (2015)
https://doi.org/10.1016/j.jfoodeng.2014.11.021

Membrane fatty acid composition and fluidity are involved in the resistance to freezing of Lactobacillus buchneri R1102 and Bifidobacterium longum R0175

Séverine Louesdon, Séverine Charlot‐Rougé, Raphaëlle Tourdot‐Maréchal, Marielle Bouix and Catherine Béal
Microbial Biotechnology 8 (2) 311 (2015)
https://doi.org/10.1111/1751-7915.12132

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

Ericka O. da Silveira, José H. Lopes Neto, Liliane A. da Silva, Annie E.S. Raposo, Marciane Magnani and Haíssa R. Cardarelli
LWT - Food Science and Technology 62 (1) 445 (2015)
https://doi.org/10.1016/j.lwt.2014.09.056

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Quênia Gramile Silva Meira, Marciane Magnani, Francisco Cesino de Medeiros Júnior, et al.
Food Research International 76 828 (2015)
https://doi.org/10.1016/j.foodres.2015.08.002

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Pablo Teixeira da Silva, Leadir Lucy Martins Fries, Cristiano Ragagnin de Menezes, et al.
Ciência Rural 45 (7) 1342 (2015)
https://doi.org/10.1590/0103-8478cr20140211

Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products

Niloofar Bagheripoor-Fallah, Amir Mortazavian, Hedayat Hosseini, Sadegh Khoshgozaran-Abras and Aziz Homayouni Rad
Critical Reviews in Food Science and Nutrition 55 (3) 396 (2015)
https://doi.org/10.1080/10408398.2012.656771

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK

Fifi Afiati, Yopi - and Rarah R.A. Maheswari
Jurnal Teknologi dan Industri Pangan 25 (1) 7 (2014)
https://doi.org/10.6066/jtip.2014.25.1.7

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

P.H.P. Prasanna, A.S. Grandison and D. Charalampopoulos
Food Research International 55 247 (2014)
https://doi.org/10.1016/j.foodres.2013.11.013

The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt

Sarn Settachaimongkon, M. J. Robert Nout, Elsa C. Antunes Fernandes, et al.
International Dairy Journal 38 (1) 1 (2014)
https://doi.org/10.1016/j.idairyj.2014.04.002

Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments

Carlise B. Fritzen-Freire, Elane S. Prudêncio, Stephanie S. Pinto, Isabella B. Muñoz and Renata D.M.C. Amboni
LWT - Food Science and Technology 50 (1) 39 (2013)
https://doi.org/10.1016/j.lwt.2012.07.037

Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream

Carlise B. Fritzen-Freire, Elane S. Prudêncio, Stephanie S. Pinto, et al.
Food Research International 52 (1) 50 (2013)
https://doi.org/10.1016/j.foodres.2013.02.049

Potential application of Saccharomyces boulardii as a probiotic in goat's yoghurt: survival and organoleptic effects

Constantinos Karaolis, George Botsaris, Iakovos Pantelides and Dimitris Tsaltas
International Journal of Food Science & Technology 48 (7) 1445 (2013)
https://doi.org/10.1111/ijfs.12111

The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i> in Fermented Milk

Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger and Helmut Viernstein
Food and Nutrition Sciences 04 (12) 1301 (2013)
https://doi.org/10.4236/fns.2013.412167

Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk

Sistla Venkata Naga Vijayendra and Ramesh Chander Gupta
Annals of Microbiology 63 (2) 461 (2013)
https://doi.org/10.1007/s13213-012-0490-z

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

Carlise B. Fritzen-Freire, Elane S. Prudêncio, Renata D.M.C. Amboni, et al.
Food Research International 45 (1) 306 (2012)
https://doi.org/10.1016/j.foodres.2011.09.020

Science and technology for the mastership of probiotic applications in food products

K. Makinen, B. Berger, R. Bel-Rhlid and E. Ananta
Journal of Biotechnology 162 (4) 356 (2012)
https://doi.org/10.1016/j.jbiotec.2012.07.006

Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Ana Carolina R. Florence, Catherine Béal, Roberta C. Silva, et al.
Food Chemistry 135 (4) 2207 (2012)
https://doi.org/10.1016/j.foodchem.2012.07.026

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

F. Zare, C.P. Champagne, B.K. Simpson, V. Orsat and J.I. Boye
LWT - Food Science and Technology 45 (2) 155 (2012)
https://doi.org/10.1016/j.lwt.2011.08.012

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Flávia Buriti, Cínthia de Souza and Susana Saad
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 749 (2012)
https://doi.org/10.1201/b12084-50

The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

Dina Rodrigues, Teresa A.P. Rocha-Santos, Cláudia I. Pereira, Ana M. Gomes, F. Xavier Malcata and Ana C. Freitas
LWT - Food Science and Technology 44 (1) 100 (2011)
https://doi.org/10.1016/j.lwt.2010.05.021

Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese

M. Scheller and D.J. O'Sullivan
Journal of Dairy Science 94 (3) 1122 (2011)
https://doi.org/10.3168/jds.2010-3430

Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks

Shao‐Quan Liu and Marlene Tsao
Nutrition & Food Science 40 (3) 314 (2010)
https://doi.org/10.1108/00346651011044014

Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC 002

Julie Audy, Steve Labrie, Denis Roy and Gisèle LaPointe
Microbiology 156 (3) 653 (2010)
https://doi.org/10.1099/mic.0.033720-0

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A.G. Cruz, J.A.F. Faria, E.H.M. Walter, et al.
Journal of Dairy Science 93 (11) 5059 (2010)
https://doi.org/10.3168/jds.2010-3336

Ice-cream as a probiotic food carrier

Adriano G. Cruz, Adriane E.C. Antunes, Ana Lúcia O.P. Sousa, José A.F. Faria and Susana M.I. Saad
Food Research International 42 (9) 1233 (2009)
https://doi.org/10.1016/j.foodres.2009.03.020

Recent developments in cheese cultures with protective and probiotic functionalities

Franck Grattepanche, Susanne Miescher-Schwenninger, Leo Meile and Christophe Lacroix
Dairy Science and Technology 88 (4-5) 421 (2008)
https://doi.org/10.1051/dst:2008013

Probiotic strains: survival under simulated gastrointestinal conditions, in vitro adhesion to Caco-2 cells and effect on cytokine secretion

Pilar Fernández de Palencia, Paloma López, Angel Luis Corbí, Carmen Peláez and Teresa Requena
European Food Research and Technology 227 (5) 1475 (2008)
https://doi.org/10.1007/s00217-008-0870-6

Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk

R. Tabasco, T. Paarup, C. Janer, C. Peláez and T. Requena
International Dairy Journal 17 (9) 1107 (2007)
https://doi.org/10.1016/j.idairyj.2007.01.010