PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.15.079820152991273-1279Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag TechniqueS. Polyorach, O. Poungchompu, M. Wanapat, S. Kang, A. Cherdthonghttp://ajas.info/upload/pdf/ajas-29-9-1273.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.15.0798, http://www.ajas.info/upload/pdf/ajas-29-9-1273.pdf
Biotechnology Advances10.1016/s0734-9750(97)88534-519971512675482723 Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starterhttps://api.elsevier.com/content/article/PII:S0734975097885345?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0734975097885345?httpAccept=text/plain
Animal Science Journal10.1111/j.1740-0929.2012.01035.x201284166-74Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk SUDUN, WULIJIDELIGEN, Kensuke ARAKAWA, Mari MIYAMOTO, Taku MIYAMOTOhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1740-0929.2012.01035.x
Heliyon10.1016/j.heliyon.2018.e00597201844e00597Separation of viable lactic acid bacteria from fermented milkTomohiko Nishino, Yusuke Matsuda, Yuna Yamazakihttps://api.elsevier.com/content/article/PII:S2405844017330268?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S2405844017330268?httpAccept=text/plain
Lactic Acid Bacteria10.1007/978-981-13-7283-4_72019181-209Lactic Acid Bacteria and Fermented Fruits and VegetablesBingyong Mao, Shuang Yanhttp://link.springer.com/content/pdf/10.1007/978-981-13-7283-4_7
Lactic Acid Bacteria10.1007/978-981-13-7283-4_62019145-179Lactic Acid Bacteria and Fermented CerealsBowen Yan, Hao Zhanghttp://link.springer.com/content/pdf/10.1007/978-981-13-7283-4_6
Lactic Acid Bacteria10.1007/978-981-13-7283-4_82019211-225Lactic Acid Bacteria and Fermented Meat ProductsShumao Cui, Zhexin Fanhttp://link.springer.com/content/pdf/10.1007/978-981-13-7283-4_8
Advances in Fermented Foods and Beverages10.1016/b978-1-78242-015-6.00014-12015333-353Lactic acid bacteria as antifungal agentsA. Bianchinihttps://api.elsevier.com/content/article/PII:B9781782420156000141?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781782420156000141?httpAccept=text/plain
Journal of Applied Microbiology10.1046/j.1365-2672.2001.01328.x2001906943-952Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)E. Parente, S. Grieco, M.A. Crudelehttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1365-2672.2001.01328.x, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1365-2672.2001.01328.x, http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2001.01328.x/fullpdf
Animal Science Journal10.1111/asj.123352014866624-633Comparative efficacy of up to 50% partial fish meal replacement with fermented soybean meal or enzymatically prepared soybean meal on growth performance, nutrient digestibility and fecal microflora in weaned pigsJin Suk Jeong, In Ho Kimhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fasj.12335