相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
Julia Szutowska
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Abundance of Lactobacillus plantarum Strains with Beneficial Attributes in Blackberries (Rubus sp.), Fresh Figs (Ficus carica), and Prickly Pears (Opuntia ficus-indica) Grown and Harvested in Algeria
Nacim Barache et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Isolation, characterization and anti-inflammatory mechanism of probiotics in lipopolysaccharide-stimulated RAW 264.7 macrophages
Sakshi Khanna et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2020)
Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits
Estefania Valero-Cases et al.
NUTRIENTS (2020)
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat
Geany Targino de Souza Pedrosa et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Safety Evaluation and Colonisation Abilities of Four Lactic Acid Bacteria as Future Probiotics
Ziyanda C. Dlamini et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
Isolation and identification of lactic acid bacteria with probiotic potential from fermented flour of selected banana varieties grown in Sri Lanka
D. M. W. D. Divisekera et al.
JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA (2019)
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
Luciana G. Ruiz Rodriguez et al.
FRONTIERS IN MICROBIOLOGY (2019)
Isolation, characterization and identification of antigenotoxic and anticancerous indigenous probiotics and their prophylactic potential in experimental colon carcinogenesis
Deepika Chandel et al.
SCIENTIFIC REPORTS (2019)
Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries
Akihito Fujimoto et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2019)
Isolation and characterization of potential probiotic Lactobacilli from leaves of food plants for possible additives in pellet feeding
Lesly Samedi et al.
ANNALS OF AGRICULTURAL SCIENCE (2019)
In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics
Thatyane Mariano Rodrigues de Albuquerque et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2018)
Genomic and functional characterisation of two Enterococcus strains isolated from Cotija cheese and their potential role in ripening
Myrna Olvera-Garcia et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products
Alessandra Martorana et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages
Juliana Cunha Amorim et al.
FOOD RESEARCH INTERNATIONAL (2018)
Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review
Martin G. Wilkinson
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Potential non-dairy probiotic products - A healthy approach
Anil Panghal et al.
FOOD BIOSCIENCE (2018)
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
M. F. P. Domingos-Lopes et al.
FOOD MICROBIOLOGY (2017)
Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products
Barbara Speranza et al.
FOOD MICROBIOLOGY (2017)
MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles
Menouar Nacef et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties
Maria Rosaria Corbo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina
Hernan E. Veron et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk
Muhammad Shahid Riaz Rajoka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Safety, probiotic and technological properties of Lactobacilli isolated from unpasteurised ovine and caprine cheeses
Dobroslava Bujnakova et al.
ANNALS OF MICROBIOLOGY (2017)
Diversity of Lactic Acid Bacteria Associated with Banana Fruits in Taiwan
Yi-sheng Chen et al.
CURRENT MICROBIOLOGY (2017)
Probiotic and functional characterization of bifidobacteria of Indian human origin
N. Awasti et al.
JOURNAL OF APPLIED MICROBIOLOGY (2016)
Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin
Sundru Manjulata Devi et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2016)
Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains
Estefania F. Garcia et al.
FRONTIERS IN MICROBIOLOGY (2016)
Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry
Alena Spanova et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Rapid and reliable discrimination between Shigella species and Escherichia coli using MALDI-TOF mass spectrometry
Armand Paauw et al.
INTERNATIONAL JOURNAL OF MEDICAL MICROBIOLOGY (2015)
Discovering pro biotic microorganisms: in vitro, in vivo, genetic and omics approaches
Konstantinos Papadimitriou et al.
FRONTIERS IN MICROBIOLOGY (2015)
Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential
Karina Maria Olbrich dos Santos et al.
ANNALS OF MICROBIOLOGY (2014)
Impact of Probiotics on Risk Factors for Cardiovascular Diseases. A Review
Bruno Ebel et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products
Marianne Perricone et al.
FOOD MICROBIOLOGY (2014)
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis
Lisa Solieri et al.
FOOD MICROBIOLOGY (2014)
Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri
Januana S. Teixeira et al.
FOOD MICROBIOLOGY (2014)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use
V. Gregoret et al.
FOOD MICROBIOLOGY (2013)
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2013)
Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms
J. Gregory Caporaso et al.
ISME JOURNAL (2012)
In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin
Andrea Monteagudo-Mera et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Guidance on the safety assessment of Enterococcus faecium in animal nutrition
Gabriele Aquilina et al.
EFSA JOURNAL (2012)
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
Nicola Francesca et al.
ANNALS OF MICROBIOLOGY (2011)
Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI-TOF Mass Spectrometry
Emmanouil Angelakis et al.
JOURNAL OF FOOD SCIENCE (2011)
Characterization of probiotic strains: An application as feed additives in poultry against Campylobacter jejuni
Cecilia Santini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Conservative Fragments in Bacterial 16S rRNA Genes and Primer Design for 16S Ribosomal DNA Amplicons in Metagenomic Studies
Yong Wang et al.
PLOS ONE (2009)
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes
Antonello Paparella et al.
FOOD CONTROL (2008)
Boza, a natural source of probiotic lactic acid bacteria
S. D. Todorov et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
分享论文
