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Probiotics and Fermented Foods

92 та иш

  1. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

    Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

    Шарҳ мақолаAnimal Diversity and Health StudiesFoods20209 иқтибос
    ABI

  2. Inhibition of interaction between Staphylococcus aureus α-hemolysin and erythrocytes membrane by hydrolysable tannins: structure-related activity study

    Ewa Olchowik‐Grabarek, Szymon Sękowski, Maciej Bitiucki +8

    МақолаAntimicrobial Resistance in StaphylococcusScientific Reports20209 иқтибос
    ABI

  3. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

    Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

    Шарҳ мақолаProbiotics and Fermented FoodsFoods20207 иқтибос
    ABI

  4. Investigation of the process of molding, pressing and salting hard and soft cheeses

    Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov +2

    МақолаAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science20226 иқтибос
    ABI

  5. Plant beneficial traits of endophytic bacteria associated with fennel (<i>Foeniculum vulgare</i> Mill.)

    Vyacheslav Shurigin, Li Li, Burak Alaylar +3

    МақолаGenomics and Phylogenetic StudiesAIMS Microbiology20245 иқтибос
    ABI

  6. Culturable Diversity and Biological Properties of Bacterial Endophytes Associated with the Medicinal Plants of Vernonia anthelmintica (L.) Willd

    Niu Litao, Nigora Rustamova, Paiziliya Paerhati +2

    МақолаProbiotics and Fermented FoodsApplied Sciences20233 иқтибос
    ABI

  7. Isolation and characterization of Lycium barbarum endophytic bacteria

    Sokhibjon Abdusamatov, Atiguli Yasenjiang, Oybek Mamarakhimov +3

    МақолаPlant Pathogens and Fungal DiseasesBIO Web of Conferences20252 иқтибос
    ABI

  8. Production of spread cheese by incorporating micro-encapsulated pepper oil with corn oil

    Sobirova Mohichehra, Mohamed Rifky, Kasun Dissanayake +5

    МақолаProbiotics and Fermented FoodsBIO Web of Conferences20242 иқтибос
    ABI

  9. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    МақолаProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 иқтибос
    ABI

  10. Production of Antimicrobial Peptides from Cicer arietinum Sprouts and Determination of Their Molecular Masses

    A. Waili, Yue‐Dong Gao, L. F. Zhang +4

    МақолаAgricultural pest management studiesChemistry of Natural Compounds20181 иқтибос
    ABI

  11. Fish Probiotics: Cell Surface Properties of Fish Intestinal Lactobacilli and Escherichia coli

    Susanna Mirzabekyan, Natalya Harutyunyan, Anahit Manvelyan +6

    МақолаProbiotics and Fermented FoodsMicroorganisms20231 иқтибос
    ABI

  12. PRODUCTION-RELEVANT PARAMETERS REQUIRED FOR THE SELECTION OF ACTIVE STRAINS FOR NOVEL LACTOSE-CONTAINING MEDICINAL PROBIOTIC

    А.К. САДАНОВ, B.B. BAIMAKHANOVA, И.А. Ратникова +5

    МақолаProbiotics and Fermented FoodsМИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ20251 иқтибос
    ABI

  13. Flavonoids from the aerial part of Vicia subvillosa

    M. P. Yuldashev, B. A. Muminova, A. A. Drenin +1

    МақолаGenomics and Phylogenetic StudiesChemistry of Natural Compounds20071 иқтибос
    ABI

  14. Isolation and identification of bacteria with cellulolytic activity from the microflora of animal juice

    B. I. Turaeva, G. J. Kutlieva, Khulkar Kamolova +1

    МақолаEnzyme Production and CharacterizationZenodo (CERN European Organization for Nuclear Research)20231 иқтибос
    ABI

  15. [Comparative study of the homology of DNA in thermophilic and mesophilic lactococcal strains of various origin].

    О. В. Аверина, Lysenko Am, Ermakova Lm +2

    МақолаProbiotics and Fermented FoodsPubMed19990 иқтибос
    ABI

  16. Isolation of L. casei 925 a.k. Culture - Medium Components Bacteriocinogenic for Helicobacter pylori

    G. D. Kutlieva, Д. К. Огай, O. K. Zakirova

    МақолаProbiotics and Fermented FoodsChemistry of Natural Compounds20010 иқтибос
    ABI

  17. Paenibacillus panacisoli sp. nov., a xylanolytic bacterium isolated from soil in a ginseng field in South Korea

    Leonid N. Ten, Sanghoon Baek, Wan‐Taek Im +3

    МақолаGenomics and Phylogenetic StudiesINTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY20060 иқтибос
    ABI

  18. Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea

    Zubair Aslam, Wan‐Taek Im, Leonid N. Ten +3

    МақолаProbiotics and Fermented FoodsINTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY20060 иқтибос
    ABI

  19. Clarithromycin resistance and point mutations in the 23S rRNA gene in <i>Helicobacter pylori</i> isolates from Malaysia

    Sin‐Loong HO, Eng Lai Tan, Chook Koon SAM +1

    МақолаHelicobacter pylori-related gastroenterology studiesJournal of Digestive Diseases20100 иқтибос
    ABI

  20. COMPLEX MICROBIAL PREPARATIONS. THE APPLICATION IN AGRICULTURAL PRACTICE

    Sayyora Murodova

    МақолаProbiotics and Fermented FoodsBiotechnologia Acta20140 иқтибос
    ABI

  21. MODELING THE EFFECT OF THE FREE FORM OF NISIN ON REDUCTION OF LISTERIA MONOCYTOGENES POPULATION IN FETA CHEESE USING CELLULAR AUTOMATA

    maryam shirafkan, Saeed Setayeshi

    МақолаProbiotics and Fermented Foods20160 иқтибос
    ABI

  22. Comunidade bacteriana dos biofilmes da fermentação alcoólica: estrutura, composição, suscetibilidade aos antimicrobianos e formação de biofilme em culturas puras

    Marina Dellias

    ДиссертацияFermentation and Sensory Analysis20160 иқтибос
    ABI

  23. A partial proteome reference map of Tetragenococcus halophilus and comparative proteomic and physiological analysis under salt stress

    Guiqiang He, Jingcheng Deng, Chongde Wu +1

    МақолаProbiotics and Fermented FoodsRSC Advances20170 иқтибос
    ABI

  24. Isolation, Characterization, and Antimicrobial Activity of Extracellular Polypeptides from Diazotrophic Strain Rhizobium radiobacter

    Parhat Rozi, Bakhtiyor A. Rasulov, A. Waili +4

    МақолаProbiotics and Fermented FoodsChemistry of Natural Compounds20180 иқтибос
    ABI

  25. CHARACTERISTICS OF EXOPOLYSACCHARIDE LACTOBACILLUS CASEI CO1 AND ITS ANTIOXIDANT ACTIVITY

    N. A. Elova

    МақолаMicrobial Metabolites in Food BiotechnologyGulustan-Black Sea Scientific Journal of Academic Research20190 иқтибос
    ABI