1 |
Probiotics
/
[
OSullivan, G.C.
] /
Brit J Surg
|
2 |
Survival of lactic acid bacteria and their lactases under acidic conditions
/
[
Shan, N.;Jelen, P.
] /
J Food Sci
|
3 |
Lactose digestion by yogurt <TEX>${\beta}$</TEX>-galactosidase : influence of pH and microbial cell integrity
/
[
Martini, M.;Bollweg, C.G.L.;Levitt, M.D.;Savaiano, D.A.
] /
Am J Clin Nutr
|
4 |
Identification and probiotic properties of Lactocossus latis NK24 isolated from Jept-gal, a Korean fermented food
/
[
Lee, N.K.;Kim, T.H.;Choi, S.Y.;Lee, S.K.;Paik, H.D.
] /
Food Sci Biotechnol
|
5 |
Survival rate of lactic acid bacteria and the change of <TEX>${\beta}$</TEX>-galactosidase activity in commercial yogurts under the acidic conditions
/
[
Shin, Y.S.;Sung, H.J.;Kim, D.H.;Lee, K.S.
] /
Agr Chem Biotech
|
6 |
Phsicochemical characteristics and <TEX>${\beta}$</TEX>-galactosidase activity of Lactobacillus plantarum from Kimchi
/
[
Rhee, Y.H.;Kang, M.S.
] /
Agr Chem Biotech
|
7 |
Rapid purification of <TEX>${\beta}-galactosidase$</TEX>(Aspergillus niger) from a commercial preparation
/
[
Greenberg, N.A.;Mahoney, R.R.
] /
J. Food Sic
|
8 |
Structural characterization of products of enzymatic disproportionation oflactose
/
[
Pazur, J.H.;Tipton, T.M.;Budovich, J.;Marsh, J.M.
] /
J Amer Chem Soc
|
9 |
Some probiotic properties of some lactic acid bacteria yeasts isolated from Jeot-gal
/
[
Lee, N.K.;Kim, H.W.;Cho, S.Y.;Paik, H.D.
] /
Kor J Microbiol Biotechnol
|
10 |
Tolerance of the multiple antibiotic resistant strain, L. casei PSR 3002, to artificial digestive fluids
/
[
Kobayashi, Y.;Tohyama, K.;Terashima, T.
] /
Jpn J Microbiol
|
11 |
The assumed assimilation of cholesterol Lactobacilli and Bifidobacterium bifidium is due to their bile saltconjugating activity
/
[
Klaver, F.A.M.;van der Meer, R.
] /
Appl Environ Microbiol
|
12 |
Isolation of dextranproducing Leuconostoc lactis from Kimchi
/
[
Kim, B.J.;Min, B.H.;Kim, J.H.;Han, H.U.
] /
J Microbiol
|
13 |
Partial characterization of polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus
/
[
Lee, C.H.;Jun, K.D.;Kim, W.S.;Paik, H.D.
] /
Lett Appl Microbiol
|
14 |
Bacteriocin produced by Pediococcus sp. in Kimchi and its characteristics
/
[
Kwon, D.Y.;Koo, M.S.;Ryoo, C.R.;Kang, C.H.;Min, K.H.;Kim, W.J.
] /
J Microbiol Biotechnol
|
15 |
Isolation and characterization of lactic acid bacteria producing antimutagenic substance Korean Kimchi
/
[
Rhee, C.H.;Park, H.D.
] /
Kor J Microbiol Biotechnol
|
16 |
Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract
/
[
Fernandez, M.F.;Boris, S.;Barbes, C.
] /
J Appl Microbiol
|
17 |
Biochemical, microbiological, and nutritional aspects of Kimchi
/
[
Cheigh, H.C.;Park, K.Y.
] /
Crit. Rev Food Sci Nut
ScienceOn
|
18 |
Characteristics of the bacteriocin from Lactobacillus sp. Oh-B3
/
[
Kim, D.S.
] /
Kor J Microbiol Biotechno
|
19 |
Diversity and antibacterial activity of lactic acid bacteria isolated from Kimch
/
[
Ahn, D.K.;Han, T.W.;Shin, H.Y.;Jin, I.N.;Ghim, S.Y.
] /
Kor J Microbiol Biotechnol
|
20 |
Detection and characterization of a bacteriocin produced by Lactobacillus plantarum C19
/
[
Atrih, A.;Rekhif, N.;Milliere, J.B.;Lefebvre, G.
] /
Can J Microbiol
ScienceOn
|
21 |
Production and evaluation of milk-sweet potato mictures fermented with yogurt bacteria
/
[
Collins, J.L.;Ebah, C.B.;Mount, J.R.;Demott, B.J.;Draughon, F.A.
] /
J Food Sci
|