Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition

Technological challenges for future probiotic foods

T. Mattila-Sandholm, Päivi Myllärinen, Ross Crittenden et al. · International Dairy Journal · 2002 · 724 citations

Agriculture, Food Science, Microbiology +14

Effect of acidification on the activity of probiotics in yoghurt during cold storage

O.N. Donkor, A. Henriksson, Todor Vasiljevic et al. · International Dairy Journal · 2006 · 336 citations

Agriculture, Food Science, Microbiology +12

Conjugated linoleic acid biosynthesis by human-derived Bifidobacterium species

Mairéad Coakley, R. Paul Ross, Marcus Nordgren et al. · Journal of Applied Microbiology · 2003 · 300 citations

Life Sciences, Food Science, Microbiology +13

Growth and metabolism of selected strains of probiotic bacteria in milk

Hilde Marit Østlie, Merete Hagen Helland, Judith Narvhus · International Journal of Food Microbiology · 2003 · 202 citations

Agriculture, Food Science, Microbiology +14

Low-pH Adaptation and the Acid Tolerance Response of <i>Bifidobacterium longum</i> Biotype longum

Borja Sánchez, Marie-Christine Champomier-Vergés, María Carmen Collado et al. · Applied and Environmental Microbiology · 2007 · 197 citations · Full text

Life Sciences, Biochemistry, Microbiology +15