Published in J Appl Microbiol on January 01, 2005
A general method for selection of riboflavin-overproducing food grade micro-organisms. Microb Cell Fact (2006) 0.85
An in vitro study on bacterial growth interactions and intestinal epithelial cell adhesion characteristics of probiotic combinations. Curr Microbiol (2009) 0.84
Vitamin B12 biosynthesis over waste frying sunflower oil as a cost effective and renewable substrate. J Food Sci Technol (2014) 0.75
Combined effects of sulfites, temperature, and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae. Appl Environ Microbiol (1993) 1.25
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int J Food Microbiol (2001) 1.03
Antibacterial and antiviral activity of camel milk protective proteins. J Dairy Res (1992) 0.97
The effect of the addition of proteases and glucanases during yeast autolysis on the production and properties of yeast extracts. Can J Microbiol (2001) 0.94
Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M. J Appl Microbiol (2003) 0.92
Microentrapment of probiotic bacteria in a Ca(2+)-induced whey protein gel and effects on their viability in a dynamic gastro-intestinal model. J Microencapsul (2005) 0.88
New method for exopolysaccharide determination in culture broth using stirred ultrafiltration cells. Appl Microbiol Biotechnol (2001) 0.86
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology. Biotechnol Bioeng (1997) 0.84
Media and process parameters affecting the growth, strain ratios and specific acidifying activities of a mixed lactic starter containing aroma-producing and probiotic strains. J Appl Microbiol (2007) 0.82
Characterization of aromatic properties of old-style cheese starters. J Dairy Sci (2010) 0.82
Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria. J Food Sci (2009) 0.81
Development of bacterial contamination during production of yeast extracts. Appl Environ Microbiol (1999) 0.81
The evaluation of mixtures of yeast and potato extracts in growth media for biomass production of lactic cultures. Can J Microbiol (2002) 0.81
Production of Concentrated Lactococcus lactis subsp. cremoris Suspensions in Calcium Alginate Beads. Appl Environ Microbiol (1992) 0.80
Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles. J Food Sci (2007) 0.79
Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW-9595M. J Appl Microbiol (2005) 0.79
Effect of inoculation techniques and relative humidity on the growth of molds on the surfaces of yellow layer cakes. Appl Environ Microbiol (1998) 0.78
The production of mixed cultures containing strains of Lactococcus lactis, Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media. J Ind Microbiol Biotechnol (2000) 0.77
Membrane formation by interfacial cross-linking of chitosan for microencapsulation of Lactococcus lactis. Biotechnol Bioeng (1993) 0.76
Effect of ultrafiltration of yeast extracts on their ability to promote lactic acid bacteria growth. Can J Microbiol (1999) 0.75
Microencapsulation of Lactococcus lactis subsp. cremoris. J Microencapsul (1994) 0.75
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. J Dairy Sci (2009) 0.75
Effect of inoculum composition and low KCl supplementation on the biological and rheological stability of an immobilized-cell system for mixed mesophilic lactic starter production. Biotechnol Prog (2001) 0.75
Immobilized cells in meat fermentation. Crit Rev Biotechnol (1994) 0.75