Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology (Q40092712)

17 September 2017

Optimization of Culture Conditions for Fermentation of Soymilk Using Lactobacillus casei by Response Surface Methodology (English)

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17 September 2017

Lacticaseibacillus casei

object named as

Lactobacillus casei

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Feriyar Khoshayand

1

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17 September 2017

Sanaz Goodarzi

series ordinal

2

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17 September 2017

Ahmad Reza Shahverdi

series ordinal

3

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17 September 2017

Mohammad Reza Khoshayand

series ordinal

4

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17 September 2017

1 December 2011

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Probiotics and antimicrobial proteins

17 September 2017

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17 September 2017

3

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17 September 2017

3-4

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17 September 2017

159-167

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describes a project that uses

17 September 2017

response surface methodology

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https://scigraph.springernature.com/pub.10.1007/s12602-011-9079-2

inferred from title

exact match

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cites work

Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687.

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The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study

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Challenges in the addition of probiotic cultures to foods.

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Lactobacillus casei reduces CD8+ T cell-mediated skin inflammation.

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Role of isoflavones in the hypocholesterolemic effect of soy.

21 January 2018

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L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation

21 January 2018

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Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.

21 January 2018

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Effects of fermented soy milk on the liver lipids under oxidative stress

21 January 2018

1 reference

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Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis.

21 January 2018

1 reference

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Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics

21 January 2018

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Soy isoflavones: a safety review

21 January 2018

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Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus

21 January 2018

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Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

21 January 2018

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Characterization of Bifidobacterium strains for use in soymilk fermentation.

21 January 2018

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Probiotic bacteria: selective enumeration and survival in dairy foods

21 January 2018

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Production of a yogurt-like product from plant foodstuffs and whey. Substrate preparation and fermentation

21 January 2018

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Microbiological and technological aspects of milks fermented by bifidobacteria.

21 January 2018

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12 December 2020

Evaluation of immunomodulation by Lactobacillus casei Shirota: immune function, autoimmunity and gene expression

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12 December 2020

Ingredient supplementation effects on viability of probiotic bacteria in yogurt

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12 December 2020

Correlation of the vitamin requirements with cultural and biochemical characters of Lactobacillus spp

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12 December 2020

Effect of dietary phytochemicals on cancer development (review)

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12 December 2020

Randomized trial of dietary fiber and Lactobacillus casei administration for prevention of colorectal tumors

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12 December 2020

Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage

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12 December 2020

Suppressive effects of the oral administration of Lactobacillus casei on type II collagen-induced arthritis in DBA/1 mice

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12 December 2020

Processed vegetable protein mixtures for human consumption in developing countries.

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12 December 2020

Urinary excretion of phytoestrogens and risk of breast cancer among Chinese women in Shanghai.

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12 December 2020

10.1007/S12602-011-9079-2

Identifiers

DOI

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17 September 2017

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