Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage.

International journal of food microbiology - 1 Mar 1999

Schillinger U

Abstract excerpt

A total of 26 Lactobacillus strains were isolated from various mild yoghurts and novel-type probiotic dairy products and from a starter culture preparation and were identified by using DNA-DNA hybridization technique. The species present in those products were found to be Lactobacillus acidophilus, L. johnsonii, L. crispatus, L. casei, L. paracasei and L. rhamnosus. DNA homology analysis revealed that some...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cattle
Share to Colony Count, Microbial
Share to DNA, Bacterial

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Food Microbiology

Share to Lacticaseibacillus casei

Share to Nucleic Acid Hybridization

Share to Probiotics

Share to Sequence Homology, Nucleic Acid

Source

Identifiers

PMID: 10357276
DOI: 10.1016/s0168-1605(99)00014-8

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage.PMID 10357276Read ↗

The effect of yogurt culture on the survival of probiotic bacteria in oat-based, non-dairy productsSemantic proximity Read ↗

Taxonomy and physiology of probiotic lactic acid bacteria.Semantic proximity Read ↗

Genomic Stability and Phenotypic Characteristics of Industrially Produced Lacticaseibacillus rhamnosus GG in a Yogurt Matrix.Semantic proximity Read ↗

Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products.Semantic proximity Read ↗

Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.Semantic proximity Read ↗

Taxonomic study of the Lactobacillus acidophilus group, with recognition of Lactobacillus gallinarum sp. nov. and Lactobacillus johnsonii sp. nov. and synonymy of Lactobacillus acidophilus group A3 (Johnson et al. 1980) with the type strain of Lactobacillus amylovorus (Nakamura 1981).Semantic proximity Read ↗

Reclassification of Lactobacillus cellobiosus Rogosa et al. 1953 as a later synonym of Lactobacillus fermentum Beijerinck 1901.Semantic proximity Read ↗

Identification of Lactobacillus strains of goose origin using MALDI-TOF mass spectrometry and 16S-23S rDNA intergenic spacer PCR analysis.Semantic proximity Read ↗

Performance of commercial cultures in fluid milk applications.Semantic proximity Read ↗

Genomic identification of meat Lactobacilli as Lactobacillus sake.Semantic proximity Read ↗

Lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation.Semantic proximity Read ↗

Calcium alginate‐resistant starch mixed gel improved the survival of Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE‐LSAS in yogurt and simulated gastrointestinal conditionsSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.