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。Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Jyoti P. Tamang et al.
FRONTIERS IN MICROBIOLOGY (2016)
Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation
Aungkawipa Montriwong et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2015)
Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia
Ji-Hee Lim et al.
CLINICAL NUTRITION (2015)
Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk
Jicheng Wang et al.
JOURNAL OF DAIRY SCIENCE (2015)
Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases
Natallia V. Varankovich et al.
FRONTIERS IN MICROBIOLOGY (2015)
Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber
Oluwaseun P. Bamidele et al.
FOOD SCIENCE & NUTRITION (2015)
Assessment of probiotic properties in lactic acid bacteria isolated from wine
Almudena Garcia-Ruiz et al.
FOOD MICROBIOLOGY (2014)
Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India
Thangjam Anand Singh et al.
FOOD RESEARCH INTERNATIONAL (2014)
Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
Bi Chen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Beneficial Effects of Korean Traditional Diets in Hypertensive and Type 2 Diabetic Patients
Su-Jin Jung et al.
JOURNAL OF MEDICINAL FOOD (2014)
Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Kun-Young Park et al.
JOURNAL OF MEDICINAL FOOD (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Intestinal microbiota, probiotics and prebiotics in inflammatory bowel disease
Rok Orel et al.
WORLD JOURNAL OF GASTROENTEROLOGY (2014)
Fermented milk of Lactobacillus helveticus IDCC3801 improves cognitive functioning during cognitive fatigue tests in healthy older adults
Young-Chul Chung et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Histamine poisoning and control measures in fish and fishery products
Pierina Visciano et al.
FRONTIERS IN MICROBIOLOGY (2014)
Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products
Ami Patel et al.
FOOD BIOSCIENCE (2014)
Non-sterilized fermentative co-production of poly(gamma-glutamic acid) and fibrinolytic enzyme by a thermophilic Bacillus subtilis GXA-28
Wei Zeng et al.
BIORESOURCE TECHNOLOGY (2013)
Lipoteichoic acid from Lactobacillus rhamnosus GG as an oral photoprotective agent against UV-induced carcinogenesis
Federico S. Weill et al.
BRITISH JOURNAL OF NUTRITION (2013)
Functional Properties of Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables
Silvia Simona Grosu-Tudor et al.
FOOD BIOTECHNOLOGY (2013)
The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins
Anna Jakubczyk et al.
FOOD CHEMISTRY (2013)
Functionality and safety of lactic bacterial strains from Korean kimchi
Yosep Ji et al.
FOOD CONTROL (2013)
Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods
Xu-Cong Lv et al.
FOOD CONTROL (2013)
The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637
Maryam Moslehishad et al.
INTERNATIONAL DAIRY JOURNAL (2013)
Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation
Ji Young Jung et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage
A. Perna et al.
JOURNAL OF DAIRY SCIENCE (2013)
Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
Elena Penas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
An overview of the last advances in probiotic and prebiotic field
N. Saad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Fermentation products: immunological effects on human and animal models
Audrey Granier et al.
PEDIATRIC RESEARCH (2013)
Short-Chain Fatty Acids Stimulate Glucagon-Like Peptide-1 Secretion via the G-Protein-Coupled Receptor FFAR2
Gwen Tolhurst et al.
DIABETES (2012)
Purification and biochemical properties of a fibrinolytic enzyme from Bacillus subtilis-fermented red bean
Chen-Tien Chang et al.
FOOD CHEMISTRY (2012)
Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review
M. I. Fernandez-Mar et al.
FOOD CHEMISTRY (2012)
Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish
Jie Jiang et al.
FOOD CONTROL (2012)
Biogenic amines in commercial fish and fish products sold in southern China
Honglei Zhai et al.
FOOD CONTROL (2012)
Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay
Stela Maris Meister Meira et al.
FOOD RESEARCH INTERNATIONAL (2012)
Food fermentations: Microorganisms with technological beneficial use
Francois Bourdichon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice
J. -A. Park et al.
JOURNAL OF APPLIED MICROBIOLOGY (2012)
Genome Sequence of the Naturally Plasmid-Free Lactobacillus plantarum Strain NC8 (CCUG 61730)
Lars Axelsson et al.
JOURNAL OF BACTERIOLOGY (2012)
Doenjang, a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans
Chung Shil Kwak et al.
JOURNAL OF MEDICINAL FOOD (2012)
Antibiotic Resistance and Probiotic Properties of Dominant Lactic Microflora from Tungrymbai, an Ethnic Fermented Soybean Food of India
Sharmila Thokchom et al.
JOURNAL OF MICROBIOLOGY (2012)
White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
C. Martinez-Villaluenga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
Youn-Soo Cha et al.
NUTRITION RESEARCH AND PRACTICE (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)
Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production
Yuji Kubo et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Free-amino acid profiles of thua nao, a Thai fermented soybean
Katekan Dajanta et al.
FOOD CHEMISTRY (2011)
Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria
Mohamed A. Rabie et al.
FOOD CHEMISTRY (2011)
Functional properties of Lactobacillus strains isolated from kimchi
Heejae Lee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
Jung-Min Park et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp bulgaricus LB340
Bingjun Qian et al.
JOURNAL OF DAIRY RESEARCH (2011)
Modulation of Th1/Th2 Balance by Lactobacillus Strains Isolated from Kimchi via Stimulation of Macrophage Cell Line J774A.1 In Vitro
Tae Joon Won et al.
JOURNAL OF FOOD SCIENCE (2011)
Preparation of idli batter, its properties and nutritional improvement during fermentation
Debasree Ghosh et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Supplementation of Cheonggukjang and Red Ginseng Cheonggukjang Can Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose
Su-Kyung Shin et al.
JOURNAL OF MEDICINAL FOOD (2011)
Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients
Eun Kyoung Kim et al.
NUTRITION RESEARCH (2011)
The role of protective and probiotic cultures in food and feed and their impact in food safety
Francesca Gaggia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
The potential role of milk-derived peptides in cardiovascular disease
Martha Phelan et al.
FOOD & FUNCTION (2011)
Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data
Yukari Nishito et al.
BMC GENOMICS (2010)
The role of nutraceutical proteins and peptides in apoptosis, angiogenesis, and metastasis of cancer cells
Elvira Gonzalez de Mejia et al.
CANCER AND METASTASIS REVIEWS (2010)
Biogenic amines in fermented foods
G. Spano et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar
Luz Maria Paucar-Menacho et al.
FOOD CHEMISTRY (2010)
Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk
K. H. Sabeena Farvin et al.
FOOD CHEMISTRY (2010)
Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine
Ji-Hyun Jeong et al.
FOOD CHEMISTRY (2010)
Importance of food in probiotic efficacy
R. D. C. S. Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2010)
Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions
Maria Chavarri et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Enterocins in food preservation
Haider Khan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk
Y. Chen et al.
JOURNAL OF DAIRY SCIENCE (2010)
The Antiallergic Effect of Kefir Lactobacilli
Wei-Sheng Hong et al.
JOURNAL OF FOOD SCIENCE (2010)
Inhibition of 1,2-dimethylhydrazine induced colon genotoxicity in rats by the administration of probiotic curd
Arvind Kumar et al.
MOLECULAR BIOLOGY REPORTS (2010)
Potential production and preservation of dahi by Lactococcus lactis W8, a nisin-producing strain
Suranjita Mitra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Use of probiotics in gastrointestinal disorders: what to recommend?
Elizabeth C. Verna et al.
Therapeutic Advances in Gastroenterology (2010)
Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet
Yanping Wang et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2009)
Central Administration of Resveratrol Improves Diet-Induced Diabetes
Giorgio Ramadori et al.
ENDOCRINOLOGY (2009)
Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods
Elke Rauscher-Gabernig et al.
FOOD CONTROL (2009)
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
Jyoti Prakash Tamang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5
M. Macouzet et al.
JOURNAL OF APPLIED MICROBIOLOGY (2009)
Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties
J. Meyer et al.
JOURNAL OF DAIRY SCIENCE (2009)
Screening and Characterization of Probiotic Lactic Acid Bacteria Isolated from Korean Fermented Foods
Sung-Mee Lim et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2009)
Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
Bijoy Moktan et al.
FOOD RESEARCH INTERNATIONAL (2008)
Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.
Patcharee Pattanagul et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi
M. S. Shin et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Microbial fermented tea - a potential source of natural food preservatives
Haizhen Mo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
3-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits
Hyun Ju Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries
Jomkhwan Meerak et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2007)
Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7
J. Y. Chang et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Some distinguishable properties between acid-stable and neutral types of α-amylases from acid-producing koji
Toshihiko Suganurna et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2007)
The application of probiotics in cancer
Aleiandra de Moreno de LeBlanc et al.
BRITISH JOURNAL OF NUTRITION (2007)
Comparisons of isoflavones from Korean and Chinese soybean and processed products
Youn-Woo Lee et al.
BIOCHEMICAL ENGINEERING JOURNAL (2007)
Meta-analysis:: Lactobacillus GG for treating acute diarrhoea in children
H. Szajewska et al.
ALIMENTARY PHARMACOLOGY & THERAPEUTICS (2007)
Antioxidant and free radical scavenging activity of methanol extract of chungkukjang
Mi-Yae Shon et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing
Li-jun Wang et al.
FOOD CHEMISTRY (2007)
Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing
Li-Jun Wang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2007)
Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats
Hariom Yadav et al.
NUTRITION (2007)
Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives
Mario G. Ferruzzi et al.
NUTRITION RESEARCH (2007)
Effects of soyasaponins on lipid peroxidation through the secretion of thyroid hormones
Yasuko Ishii et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2006)
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Marion Bernardeau et al.
FEMS MICROBIOLOGY REVIEWS (2006)
Inhibition of Akt signaling and enhanced ERK1/2 activity are involved in induction of macroautophagy by triterpenoid B-group soyasaponins in colon cancer cells
AA Ellington et al.
CARCINOGENESIS (2006)
Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh
N Nakajima et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2005)
Angiotensin-converting enzyme inhibitory activity of peptides derived from caprine kefir
A Quirós et al.
JOURNAL OF DAIRY SCIENCE (2005)
Defining the genetic differences between wild and domestic strains of Bacillus subtilis that affect poly-γ-DL-glutamic acid production and biofilm formation
NR Stanley et al.
MOLECULAR MICROBIOLOGY (2005)
Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension
K Aihara et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2005)
Natto bacillus contains a large amount of water-soluble vitamin K (menaquinone-7)
Y Yanagisawa et al.
JOURNAL OF FOOD BIOCHEMISTRY (2005)
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation
N Tsuyoshi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Fibrinolytic enzymes in Asian traditional fermented foods
Y Mine et al.
FOOD RESEARCH INTERNATIONAL (2005)
Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races
A Badis et al.
FOOD MICROBIOLOGY (2004)
Biogenic amines in dry fermented sausages: a review
G Suzzi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
SR Hertzler et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2003)
Whole grains protect against atherosclerotic cardiovascular disease
JW Anderson
PROCEEDINGS OF THE NUTRITION SOCIETY (2003)
Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce
T Ichimura et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2003)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Probiotics: an overview of beneficial effects
AC Ouwehand et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)
Effect of long-term intake of milk products on blood pressure in hypertensive rats
M Sipola et al.
JOURNAL OF DAIRY RESEARCH (2002)
Characterization of the Bacillus subtilis ywsC gene, involved in gamma-polyglutamic acid production
Y Urushibata et al.
JOURNAL OF BACTERIOLOGY (2002)
Occurrence, functions and biosynthesis of polyamides in microorganisms and biotechnological production
FB Oppermann-Sanio et al.
NATURWISSENSCHAFTEN (2002)
Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl
RYY Chiou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Identification and partial characterization of lacticin BH5, a bacteriocin produced by Lactococcus lactis BH5 isolated from Kimchi
JW Hur et al.
JOURNAL OF FOOD PROTECTION (2000)
The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies
L Agerholm-Larsen et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2000)
In vitro digestibility of Bacillus fermented soya bean
JL Kiers et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Production of poly-γ-glutamic acid by fed-batch culture of Bacillus licheniformis
SH Yoon et al.
BIOTECHNOLOGY LETTERS (2000)