Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1993 1
1994 1
1996 1
2004 1
2010 1
2011 1
2012 2
2015 3
2017 3
2018 2
2019 2
2021 3
2022 1
2023 1
2024 0

Text availability

Article attribute

Article type

Publication date

Search Results

20 results

Results by year

Filters applied: . Clear all
Page 1
Angiotensin-converting enzyme inhibitory peptides from Lactobacillus delbrueckii QS306 fermented milk.
Wu N, Xu W, Liu K, Xia Y, Shuangquan. Wu N, et al. J Dairy Sci. 2019 Jul;102(7):5913-5921. doi: 10.3168/jds.2018-15901. Epub 2019 Apr 25. J Dairy Sci. 2019. PMID: 31030932 Free article.
Angiotensin-converting enzyme inhibitory peptides were isolated and identified from milk fermented using Lactobacillus delbrueckii QS306. The peptide with the highest angiotensin-converting enzyme inhibitory activity (C5) was purified using ultrafiltration wi …
Angiotensin-converting enzyme inhibitory peptides were isolated and identified from milk fermented using Lactobacillus …
Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goats' milk?
Bergillos-Meca T, Cabrera-Vique C, Artacho R, Moreno-Montoro M, Navarro-Alarcón M, Olalla M, Giménez R, Seiquer I, Ruiz-López MD. Bergillos-Meca T, et al. Food Chem. 2015 Nov 15;187:314-21. doi: 10.1016/j.foodchem.2015.04.051. Epub 2015 Apr 21. Food Chem. 2015. PMID: 25977032
Ca, Mg, Zn and P bioavailability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic Lactobacillus plantarum and another one without it), and fermented goats' milk samples available in the market were evaluated. . …
Ca, Mg, Zn and P bioavailability from two experimental ultrafiltered fermented goats' milks (one of them with the probiotic Lactob …
A Raman-spectroscopy-based approach for detection and discrimination of Streptococcus thermophilus and Lactobacillus bulgaricus phages at low titer in raw milk.
Tayyarcan EK, Acar Soykut E, Boyaci IH. Tayyarcan EK, et al. Folia Microbiol (Praha). 2018 Sep;63(5):627-636. doi: 10.1007/s12223-018-0604-5. Epub 2018 Apr 11. Folia Microbiol (Praha). 2018. PMID: 29644510
In this study, a method combining Raman spectroscopy with chemometric analysis was developed for detection of phage presence in raw milk and discrimination of Streptococcus thermophilus and Lactobacillus bulgaricus phages which are among the main phages causing prob …
In this study, a method combining Raman spectroscopy with chemometric analysis was developed for detection of phage presence in raw milk …
Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed).
Patel D, Sakure A, Lodha D, Basaiawmoit B, Maurya R, Das S, Bishnoi M, Kondepudi KK, Hati S. Patel D, et al. J Am Nutr Assoc. 2023 Jan;42(1):75-84. doi: 10.1080/07315724.2021.1983485. Epub 2021 Oct 4. J Am Nutr Assoc. 2023. PMID: 34605750
OBJECTIVE: The present study aimed to assess the bio-functional analysis of camel milk viz. anti-oxidative, anti-inflammatory activities using potent Lactobacillus fermentum (KGL4) strain through fermentation and also to release the bioactive peptides during …
OBJECTIVE: The present study aimed to assess the bio-functional analysis of camel milk viz. anti-oxidative, anti-inflammatory activit …
The effect of milk fermentation by Lactobacillus helveticus on the release of peptides during in vitro digestion.
Matar C, Amiot J, Savoie L, Goulet J. Matar C, et al. J Dairy Sci. 1996 Jun;79(6):971-9. doi: 10.3168/jds.S0022-0302(96)76448-2. J Dairy Sci. 1996. PMID: 8827460 Free article.
This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino acids and peptides duing subsequently simulated peptic and pancreatic digestion. After digestion with trypsin, we compared the elution patt …
This study evaluated the effect of protein hydrolysis by lactic acid bacteria during milk fermentation on the release of amino …
Immobilized cell technologies for the dairy industry.
Champagne CP, Lacroix C, Sodini-Gallot I. Champagne CP, et al. Crit Rev Biotechnol. 1994;14(2):109-34. doi: 10.3109/07388559409086964. Crit Rev Biotechnol. 1994. PMID: 8069933 Review.
ICT can be used to produce starters for the dairy industry, and aspects of biomass production in beads, continuous cell release from beads, and continuous fermentations with filtration cell recycle are examined. Potential applications of ICT to the dairy industry in …
ICT can be used to produce starters for the dairy industry, and aspects of biomass production in beads, continuous cell release from beads, …
Bio-production of lactic and lactobionic acids using whey from the production of cow's milk Wagashi cheese in Benin.
Djobo O, Sina H, Tagba S, Ahyi V, Savadogo A, Adjanohoun A, Rendueles M, Baba-Moussa L. Djobo O, et al. Front Nutr. 2022 Oct 17;9:1020934. doi: 10.3389/fnut.2022.1020934. eCollection 2022. Front Nutr. 2022. PMID: 36324617 Free PMC article.
Traditional cheese is the main milk derivative in Benin. This traditional process is not efficient and generate a lot of whey which has no real use until now. ...To our knowledge, no data is available in the metabolization of Benin's traditional cheese whey and its potenti …
Traditional cheese is the main milk derivative in Benin. This traditional process is not efficient and generate a lot of whey which h …
Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat's milk.
Dushkova M, Kodinova S, Denkova Z, Yanakieva V, Menkov ND. Dushkova M, et al. Z Naturforsch C J Biosci. 2021 Jun 21;76(11-12):481-489. doi: 10.1515/znc-2021-0064. Print 2021 Nov 25. Z Naturforsch C J Biosci. 2021. PMID: 34147044
The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, s …
The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical …
New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
Elkhtab E, El-Alfy M, Shenana M, Mohamed A, Yousef AE. Elkhtab E, et al. J Dairy Sci. 2017 Dec;100(12):9508-9520. doi: 10.3168/jds.2017-13150. Epub 2017 Sep 28. J Dairy Sci. 2017. PMID: 28964516 Free article.
The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillu …
The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to pro …
Antibacterial activity of fusion from biosynthesized acidocin/silver nanoparticles and its application for eggshell decontamination.
Abeer Mohammed AB, Al-Saman MA, Tayel AA. Abeer Mohammed AB, et al. J Basic Microbiol. 2017 Sep;57(9):744-751. doi: 10.1002/jobm.201700192. Epub 2017 Jul 24. J Basic Microbiol. 2017. PMID: 28736866
Bacteriocins from lactic acid bacteria (LAB) are useful to control the persistent development of pathogenic microorganisms in food and medicine fields. The bacteriocin acidocin was extracted from Lactobacillus acidophilus M1 that was isolated from fermented milk …
Bacteriocins from lactic acid bacteria (LAB) are useful to control the persistent development of pathogenic microorganisms in food and medic …
20 results