Lactobacillus rhamnosus GG fermented
Selected indexed studies
- Lactobacillus rhamnosus GG Genomic and Phenotypic Stability in an Industrial Production Process. (Appl Environ Microbiol, 2020) [PMID:31924618]
- The nutrient requirements of Lactobacillus rhamnosus GG and their application to fermented milk. (J Dairy Sci, 2019) [PMID:31103290]
- Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium-Alginate Encapsulation with Hydrocolloids. (Foods, 2025) [PMID:39942111]
_Worker-drafted node — pending editorial review._
Connections
Lactobacillus rhamnosus GG fermented helps
Sources
- Lactobacillus rhamnosus GG Genomic and Phenotypic Stability in an Industrial Production Process. (2020) pubmed
- The nutrient requirements of Lactobacillus rhamnosus GG and their application to fermented milk. (2019) pubmed
- Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium-Alginate Encapsulation with Hydrocolloids. (2025) pubmed
- Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. (2024) pubmed
- Self-Replenishable Metabolically Augmented Synbiotic Microspheres Remodel Gut-Bone Homeostasis. (2025) pubmed
- The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG. (2023) pubmed
- Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread. (2022) pubmed
- Intake of Lactobacillus rhamnosus GG (LGG) fermented milk before drinking alcohol reduces acetaldehyde levels and duration of flushing in drinkers with wild-type and heterozygous mutant ALDH2: a randomized, blinded crossover controlled trial. (2021) pubmed
- Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness. (2025) pubmed
- Lactobacillus rhamnosus GG and Saccharomyces cerevisiae boulardii exert synergistic antipathogenic activity in vitro against enterotoxigenic Escherichia coli. (2019) pubmed