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Physicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations

机译：添加选定的牛奶蛋白制剂产生的发酵牛奶饮料中乳酸乳杆菌酪虫的物理化学性质和存活

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Waldemar Gustaw; Justyna Kozioł; Adam Waśko; Katarzyna Skrzypczak; Monika Michalak-Majewska; Maciej Nastaj;
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年度 2015
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1. The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk [J] . Waldemar Gustaw, Justyna Kozio?, Wojciech Radzki, Acta Scientarum Polonorum Technologia Alimentaria . 2016,第1期

机译：添加特定乳蛋白制剂对嗜酸乳杆菌生长和发酵乳理化特性的影响
2. Characterization of pH resistance and the proteolytic activity of GABA producing Lactobacillus brevis BGZLS10-17 in preparation of fermented milk beverage and the effects on the symptoms of the experimental autoimmune encephalomyelitis [J] . Sokovi?-Baji? Svetlana S., Mihajlovi? Sanja B., Radojevi? Du?an D., Journal of the Serbian Chemical Society . 2020,第2期

机译：pHABA抗性的pH抗性的表征及GABA生产Lactobacillus BREVIS10-17在制备发酵牛奶饮料的制备中的作用及对实验性自身免疫性脑髓炎症状的影响
3. Preparation, Properties and Evaluation of Folate and Riboflavin Enriched Six Functional Cereal - Fermented Milk Beverages Using Encapsulated Lactobacillus plantarum orStreptococcus thermophilus. [J] . E. KADIVAR, Kh. RAHIMI, M. A. SHAHZAMANIAN Research Journal of Pharmaceutical, Biological and Chemical Sciences . 2015,第4期

机译：叶酸和核黄素浓缩的六种功能性谷类发酵乳饮料的制备，性质和评价，采用包埋的植物乳杆菌或嗜热链球菌。
4. Separation of Angiotensin-Converting Enzyme Inhibitors from Fermented Milk Prepared with Lactobacillus Casei HZ1 [C] . Zhao Han, Xue-gang Luo, Hua Tian, International Conference on Smart Materials and Nanotechnology in Engineering . 2012

机译：用乳酸杆菌HZ1制备发酵乳的血管紧张素转换酶抑制剂的分离
5. Angiotensin converting enzyme inhibitory peptides released from the hydrolysate of casein and the milk fermented by Lactobacillus casei ADA03. [D] . Kusump, Sirinda. 2006

机译：从酪蛋白的水解产物和干酪乳杆菌ADA03发酵的乳中释放的血管紧张素转化酶抑制肽。
6. Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation Optimization and Stability Evaluation in Simulated Gastrointestinal Fluid [O] . Guowei Shu, Xiaoyu Shi, Li Chen, 2018

机译：干酪乳杆菌L61发酵山羊乳中的抗氧化肽：胃肠道模拟液的制备优化和稳定性评价
7. EFFECT OF SELECTED MILK PROTEIN PREPARATIONS ON GROWTH AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AS WELL AS ON RHEOLOGICAL PROPERTIES OF FERMENTED MILK BEVERAGES [O] . Justyna Kozioł, Waldemar Gustaw, Adam Waśko, 2014

机译：选定的乳蛋白制剂对乳杆菌嗜酸性嗜酸乳杆菌生长和存活的影响以及发酵牛奶饮料的流变性质

Physicochemical properties and survival of Lactobacillus casei in fermented milk beverages produced with addition of selected milk protein preparations

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