The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe · Journal of Applied Bacteriology · 1960 · 5.3K citations

Probiotic, Food Fermentation, In Vitro Fermentation +12

Improved Medium for Lactic Streptococci and Their Bacteriophages

Betty E. Terzaghi, W. E. Sandine · Applied Microbiology · 1975 · 2.3K citations · Full text

Probiotics, prebiotics, and synbiotics—approaching a definition

Jürgen Schrezenmeir, Michael de Vrese · American Journal of Clinical Nutrition · 2001 · 1.5K citations · Full text

Prebiotics, Probiotic, Dysbiosis +5

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

Administration of different Lactobacillus strains in fermented oatmeal soup: in vivo colonization of human intestinal mucosa and effect on the indigenous flora

Michael Johansson, G. Molin, Bengt Jeppsson et al. · Applied and Environmental Microbiology · 1993 · 428 citations · Full text

Dysbiosis, Gastroenterology, Human Microbial Flora +17