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LWT - Food Science and Technology, ISSN 0023-6438, 08/2017, Volume 81, pp. 111 - 117
The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature... 
Probiotic | Cheese | Pasta filata | Technology | STORAGE | PROFILES | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | ACIDOPHILUS | PARACASEI | LACTOBACILLUS-CASEI | CHEDDAR CHEESE | MILK | Functional foods | Pasta products | Proteolysis | Analysis | Acetic acid | Tungsten compounds | Organic acids
Journal Article
BMC Research Notes, ISSN 1756-0500, 02/2018, Volume 11, Issue 1, pp. 98 - 5
...Author(s): Patricia Burns[sup.1], Sofia Oddi[sup.1], Liliana Forzani[sup.2], Eduardo Tabacman[sup.3], Jorge Reinheimer[sup.1] and Gabriel Vinderola[sup.1... 
IgA | Mice | Circadian rhythm | Intestine | Variability | Animals | Feces - chemistry | Analysis of Variance | Intestinal Mucosa - immunology | Male | Mice, Inbred BALB C | Photoperiod | Immunoglobulin A, Secretory - biosynthesis | Circadian Rhythm - immunology | Intestine, Small - immunology | Physiological aspects | Immunoglobulin A | Rodents as laboratory animals
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 2011, Volume 2, Issue MAY, p. 70
Probiotic bacteria, according to the definition adopted by the World Health Organization in 2002, are live microorganisms, which when administered in adequate... 
Functionality | Probiotics | Viability | MICROBIOLOGY | functionality | probiotics | viability
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 11/2018, Volume 9, p. 2861
...Author(s): Patricia Burns, Maria F. Borgo, Ana Binetti, Melisa Puntillo, Carina Bergamini, Roxana Paez, Rodolfo Mazzoni, Jorge Reinheimer, Gabriel Vinderola... 
Lactic acid bacteria | Maize | Spray-drying | Inoculant | Silage | Aerobic stability | aerobic stability | SPP | QUALITY | MICROBIOLOGY | YOGURT | maize | lactic acid bacteria | LACTOBACILLUS-BUCHNERI | CULTURES | silage | inoculant | spray-drying | Physiological aspects | Usage | Research | Fermentation | Lactobacillus
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 2012, Volume 2
Bacteriophages can cause great economic losses due to fermentation failure in dairy plants. Hence, physical and chemical treatments of raw material and/or... 
Heat treatments | Photocatalysis | Biocides | Phage infection | Dairy industry | High pressure | MICROBIOLOGY | phage infection | biocides | photocatalysis | dairy industry | high pressure | heat treatments
Journal Article
INTERNATIONAL MICROBIOLOGY, ISSN 1139-6709, 06/2019, Volume 22, Issue 2, pp. 265 - 277
We aimed at isolating and characterising microorganisms present in human breast milk with probiotic potential. In an 8-week postpartum sampling period, two... 
STRAINS | Gastrointestinal digestion | HUMAN-ORIGIN | Bifidobacteria | SUSCEPTIBILITY | INL1 | Cheese whey | MICROBIOLOGY | MICROBIOTA | Probiotics | STREPTOCOCCUS-THERMOPHILUS | BROTH MICRODILUTION | Human breast milk | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | INFANT | Freeze-drying | BIFIDOBACTERIUM
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 7/2011, Volume 91, Issue 4, pp. 457 - 470
... & Andrea Quiberoni & Diego Javier Mercanti & Maria Emanuela Fornasari & Jorge Alberto Reinheimer & Daniela Marta Guglielmotti Received: 8 November 2010 /Revised: 21... 
软质干酪 | Chemistry | Food Science | Adventitious microflora | Microbiology | Soft cheese | Adjunct starter | 附属发酵剂 | Agriculture | Leuconostoc | 明串珠菌属 | 外源微生物菌群 | FOOD SCIENCE & TECHNOLOGY | ANTIBIOTIC SUSCEPTIBILITY | MICROORGANISMS | ORIGIN | MESENTEROIDES | PRODUCTS | LACTIC-ACID BACTERIA | PURIFICATION | DIVERSITY | CHEESE | FERMENTATIONS | Life Sciences | Food and Nutrition | Food engineering
Journal Article
Journal of Food Science, ISSN 0022-1147, 10/2017, Volume 82, Issue 10, pp. 2462 - 2470
Journal Article