Related content

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

By Bagheripoor-Fallah Niloofar   Mortazavian Amir   Hosseini Hedayat   Khoshgozaran-Abras Sadegh   Rad Aziz Homayouni  

Critical Reviews in Food Science and Nutrition, Vol. 55, Iss. 3, 2015-02 ,pp. : 396-413

Taylor & Francis Ltd

Access to resources Recommend Favorite

Selection of LAB strains for fermented red beet juice production

By Baráth Ágnes   Halász Anna   Németh Edina   Zalán Zsolt  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 184-187

Springer Publishing Company

Access to resources Recommend Favorite

Potential Probiotic Characteristics of Lactobacillus and Enterococcus Strains Isolated from Traditional Dadih Fermented Milk against Pathogen Intestinal Colonization

By Collado M. Carmen   Surono Ingrid S.   Meriluoto Jussi   Salminen Seppo  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 700-705

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of Staphylococcus aureus Strains Isolated from Raw Milk Utilized in Small-Scale Artisan Cheese Production

By D'amico Dennis J.   Donnelly Catherine W.  

Journal of Food Protection, Vol. 74, Iss. 8, 2011-08 ,pp. : 1353-1358

International Association for Food Protection

Access to resources Recommend Favorite

Fermented Milks and Milk Products as Functional Foods—A Review

By Shiby V. K.   Mishra H. N.  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 5, 2013-01 ,pp. : 482-496

Taylor & Francis Ltd

Access to resources Recommend Favorite