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。Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity
Giacomo Mantegazza et al.
FOOD RESEARCH INTERNATIONAL (2023)
Ready-To-Eat Rocket Salads as Potential Reservoir of Bacteria for the Human Microbiome
Giacomo Mantegazza et al.
MICROBIOLOGY SPECTRUM (2023)
Genome Resource for Acinetobacter schindleri H4-3-C1: An Endophyte of Pseudostellaria heterophylla with Degradation Activity to Toxins Produced by Fungal Pathogens
Qing-Song Yuan et al.
MOLECULAR PLANT-MICROBE INTERACTIONS (2022)
Probiotic Gastrointestinal Transit and Colonization After Oral Administration: A Long Journey
Shengyi Han et al.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2021)
Anti-Inflammatory and Immunomodulatory Effects of Probiotics in Gut Inflammation: A Door to the Body
Fernanda Cristofori et al.
FRONTIERS IN IMMUNOLOGY (2021)
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)
Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome
Edoardo Pasolli et al.
NATURE COMMUNICATIONS (2020)
Prevalence of Antibiotic Resistome in Ready-to-Eat Salad
Shu-Yi-Dan Zhou et al.
FRONTIERS IN PUBLIC HEALTH (2020)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Effect of Cell Concentration on the Persistence in the Human Intestine of Four Probiotic Strains Administered through a Multispecies Formulation
Valentina Taverniti et al.
NUTRIENTS (2019)
Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India
Subrota Hati et al.
ANNALS OF MICROBIOLOGY (2019)
Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
Amandine Fessard et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Vulnerability of the industrialized microbiota
Justin L. Sonnenburg et al.
SCIENCE (2019)
Quantitative Recovery of Viable Lactobacillus paracasei CNCM 1-1572 (L. casei DG®) After Gastrointestinal Passage in Healthy Adults
Stefania Arioli et al.
FRONTIERS IN MICROBIOLOGY (2018)
Characterization of extracellular vitamin B12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials
Ping Li et al.
FOOD CHEMISTRY (2017)
Milk kefir: nutritional, microbiological and health benefits
Damiana D. Rosa et al.
NUTRITION RESEARCH REVIEWS (2017)
Interindividual variability in gut microbiota and host response to dietary interventions
Genelle R. Healey et al.
NUTRITION REVIEWS (2017)
Cleaning up the hygiene hypothesis
Megan Scudellari
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2017)
Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli, and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial
Jeremy M. Adler et al.
JOURNAL OF FOOD PROTECTION (2016)
DADA2: High-resolution sample inference from Illumina amplicon data
Benjamin J. Callahan et al.
NATURE METHODS (2016)
The genus Weissella: taxonomy, ecology and biotechnological potential
Vincenzina Fusco et al.
FRONTIERS IN MICROBIOLOGY (2015)
Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal
Ranjan Koirala et al.
DAIRY SCIENCE & TECHNOLOGY (2014)
Diet rapidly and reproducibly alters the human gut microbiome
Lawrence A. David et al.
NATURE (2014)
Health-promoting properties of Lactobacillus helveticus
Valentina Taverniti et al.
FRONTIERS IN MICROBIOLOGY (2012)
Viability of probiotic microorganisms in cheese during production and storage: a review
Reza Karimi et al.
DAIRY SCIENCE & TECHNOLOGY (2011)
Oral Bacteria as Potential Probiotics for the Pharyngeal Mucosa
Simone Guglielmetti et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation
Francisco Lopez-Galvez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)
Congruence of evolutionary relationships inside the Leuconostoc-Oenococcus-Weissella clade assessed by phylogenetic analysis of the 16S rRNA gene, dnaA, gyrB, rpoC and dnaK
Ivo M. Chelo et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
D Hemme et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Technological challenges for future probiotic foods
T Mattila-Sandholm et al.
INTERNATIONAL DAIRY JOURNAL (2002)