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High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

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Oxidative stress-related responses of Bifidobacterium longum subsp. longum BBMN68 at the proteomic level after exposure to oxygen

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Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria

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Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin

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Involvement of Pyruvate Oxidase Activity and Acetate Production in the Survival of Lactobacillus plantarum during the Stationary Phase of Aerobic Growth

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12. Tests for Groups of Microorganisms

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Stability of β‐glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage

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Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

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Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier

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Morphological changes of Lactobacillus bifidus var. pennsylvanicus produced by a cell-wall precursor

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Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation

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