An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage

Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

R. I. Dave, Nagendra P. Shah · International Dairy Journal · 1997 · 547 citations

Probiotic, Biomanufacturing, Commercial Starter Cultures +6

Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria

Nalayini Tharmaraj, Nagendra P. Shah · Journal of Dairy Science · 2003 · 417 citations · Full text

Enhancement of natural and acquired immunity by<i>Lactobacillus rhamnosus</i>(HN001),<i>Lactobacillus acidophilus</i>(HN017) and<i>Bifidobacterium lactis</i>(HN019)

Harsharn Gill, Kay J. Rutherfurd, Jaya Prasad et al. · British Journal Of Nutrition · 2000 · 350 citations · Full text

Dysbiosis, Microbial Pathogens, Bacteriology +22

Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage

Nagendra P. Shah, W.E.V. Lankaputhra, Margaret L. Britz et al. · International Dairy Journal · 1995 · 338 citations

Probiotic, Microbial Inactivation, Shelf Life +8

Factors to Consider When Selecting a Culture of Lactobacillus acidophilus as a Dietary Adjunct to Produce a Hypocholesterolemic Effect in Humans

S. E. Gilliland, D.K. Walker · Journal of Dairy Science · 1990 · 306 citations · Full text