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。Isolation, Identification, and Screening of Lactic Acid Bacteria with Probiotic Potential in Silage of Different Species of Forage Plants, Cocoa Beans, and Artisanal Salami
Eliana dos Santos Leandro et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2021)
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry
Priscilla Magro Reque et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process
Pratthana Kodchasee et al.
FOOD BIOSCIENCE (2021)
Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods
Aline Galvao Tavares Menezes et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2020)
Probiotics, Prebiotics, Synbiotics, Postbiotics, and Obesity: Current Evidence, Controversies, and Perspectives
Natalia Vallianou et al.
CURRENT OBESITY REPORTS (2020)
Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties
Kridsada Unban et al.
FOODS (2020)
Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations
Kridsada Unban et al.
FRONTIERS IN MICROBIOLOGY (2020)
Probiotics, Prebiotics, Synbiotics, and Paraprobiotics as a Therapeutic Alternative for Intestinal Mucositis
Viviane Lima Batista et al.
FRONTIERS IN MICROBIOLOGY (2020)
In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De'ang Pickled Tea
Zhenhui Cao et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review
Zhenhong Gao et al.
JOURNAL OF FOOD PROTECTION (2019)
A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms
Stellah Byakika et al.
FOOD REVIEWS INTERNATIONAL (2019)
Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities
Kridsada Unban et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)
Tulay Ozcan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract
Siriporn Chaikaew et al.
JOURNAL OF MICROBIOLOGY (2017)
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
Paulina Markowiak et al.
NUTRIENTS (2017)
Antioxidant Properties of Probiotic Bacteria
Yang Wang et al.
NUTRIENTS (2017)
Effects of spray drying on Lactobacillus plantarum BM-1 viability, resistance to simulated gastrointestinal digestion, and storage stability
Zhang Zhu et al.
DRYING TECHNOLOGY (2016)
Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) in northern Thailand
Apinun Kanpiengjai et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Characterization of lactic acid bacteria isolated from wheat bran sourdough
F. Manini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
Kang Wook Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh
Kunzes Angmo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production
Yaneisy Garcia-Hernandez et al.
RESEARCH IN VETERINARY SCIENCE (2016)
Probiotics, prebiotics and synbiotics- a review
Kavita R. Pandey et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim
Deeplina Das et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Discovering pro biotic microorganisms: in vitro, in vivo, genetic and omics approaches
Konstantinos Papadimitriou et al.
FRONTIERS IN MICROBIOLOGY (2015)
Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages
Raquel Rubio 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)
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)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (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)
Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities
Alberto Amaretti et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
Anthoula A. Argyri et al.
FOOD MICROBIOLOGY (2013)
Prebiotic-non-digestible oligosaccharides preference of probiotic bifidobacteria and antimicrobial activity against Clostridium difficile
Kanthi Kiran Kondepudi et al.
ANAEROBE (2012)
Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods
Shengyu Li et al.
FOOD CHEMISTRY (2012)
Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage
Fabiane Picinin De Castro-Cislaghi et al.
JOURNAL OF FOOD ENGINEERING (2012)
A Selected Probiotic Strain of Lactobacillus fermentum CM33 Isolated from Breast-Fed Infants as a Potential Source of β-Galactosidase for Prebiotic Oligosaccharide Synthesis
Wattana Sriphannam et al.
JOURNAL OF MICROBIOLOGY (2012)
Probiotics from an industrial perspective
Sofia D. Forssten et al.
ANAEROBE (2011)
Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage
Gabriel Vinderola et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2011)
Screening of isolated lactic acid bacteria as potential beneficial strains for fermented liquid pig feed production
J. A. M. Missotten et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2009)
Comparative survival and evaluation of functional probiotic properties of spray-dried lactic acid bacteria
Kanchi Bhasker Praveen Kumar Reddy et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2009)
Assessment of cell surface properties and adhesion potential of selected probiotic strains
H. Xu et al.
LETTERS IN APPLIED MICROBIOLOGY (2009)
Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya
Julius Maina Mathara et al.
CURRENT MICROBIOLOGY (2008)
Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures
C. Santivarangkna et al.
FOOD MICROBIOLOGY (2008)
Enterococcus camelliae sp nov., isolated from fermented tea leaves in Thailand
Sirapan Sukontasing et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
MEGA4: Molecular evolutionary genetics analysis (MEGA) software version 4.0
Koichiro Tamura et al.
MOLECULAR BIOLOGY AND EVOLUTION (2007)
Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp nov., Lactobacillus camelliae sp nov., and Pediococcus siamensis sp nov.
Somboon Tanasupawat et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2007)
Lactobacillus plantarum- : survival, functional and potential probiotic properties in the human intestinal tract
Maalke C. de Vries et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Antibiotic resistance in food lactic acid bacteria - a review
S Mathur et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Therapeutic manipulation of the enteric microflora in inflammatory bowel diseases: Antibiotics, probiotics, and prebiotics
RB Sartor
GASTROENTEROLOGY (2004)
Safety of probiotics that contain lactobacilli or bifidobacteria
SP Borriello et al.
CLINICAL INFECTIOUS DISEASES (2003)
Lactic acid starter and probiotic bacteria: a comparative in vitro study of probiotic characteristics and biological barrier resistance
CG Vinderola et al.
FOOD RESEARCH INTERNATIONAL (2003)
Differentiation of Lactobacillus plantarum, L-pentosus, and L-paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers
S Torriani et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum
B Del Re et al.
LETTERS IN APPLIED MICROBIOLOGY (2000)
分享论文
