Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey
Author:
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12649-021-01429-7.pdf
Reference41 articles.
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2. Dahiya, D.K., Puniya, A.K.: Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA). J. Food Sci. Technol. 54, 792–801 (2017)
3. Dubey, V., Ghosh, A.R., Mandal, B.K.: Appraisal of conjugated linoleic acid production by probiotic potential of Pediococcus spp. GS4. Appl. Biochem. Biotechnol. 168, 1265–1276 (2012)
4. Suresh Kumar, A., Mody, K., Jha, B.: Bacterial exopolysaccharides–a perception. J. Basic Microbiol. 47, 103–117 (2007)
5. Amiri, S., Mokarram, R.R., Khiabani, M.S., Bari, M.R., Alizadeh, M.: Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic. J. Food Sci. Technol. 20, 1–12 (2021)
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