Probiotic Potential, Antibacterial, and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated From Liubao Tea-Reference-Cited by-同舟云学术

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Probiotic Potential, Antibacterial, and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated From Liubao Tea

Published:2023-07-17 Issue: Volume: Page:
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Zhang Xiyan,Jiao Rui,Li Hui,Ou Dexin,Zhang Danfeng,Shen Yizhong,Ling Na,Ye Yingwang

Funder

Guangdong Provincial Key Research and Development Project

the Fundamental Research Funds for the Central Universities

National key research and development program

Anhui Provincial Natural Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s12602-023-10126-x.pdf

Reference58 articles.

1. Lin F-J, Wei X-L, Liu H-Y, Li H, Xia Y, Wu D-T et al (2021) State-of-the-art review of dark tea: from chemistry to health benefits. Trends Food Sci Technol 109:126–238. https://doi.org/10.1016/j.tifs.2021.01.030

2. Lv H-p, Zhang Y, Shi J, Lin Z (2017) Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies. Food Res Int 100:486–493. https://doi.org/10.1016/j.foodres.2016.10.024

3. Xu A, Wang Y, Wen J, Liu P, Liu Z, Li Z (2011) Fungal community associated with fermentation and storage of Fuzhuan brick-tea. Int J Food Microbiol 146:14–22. https://doi.org/10.1016/j.ijfoodmicro.2011.01.024

4. Zhao C-N, Tang G-Y, Cao S-Y, Xu X-Y, Gan R-Y, Liu Q et al (2019) Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants 8:215. https://doi.org/10.3390/antiox8070215

5. Ma Y, Ling T-J, Su X-Q, Jiang B, Nian B, Chen L-J et al (2021) Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus. Food Chem 334:127560. https://doi.org/10.1016/j.foodchem.2020.127560

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1. Adsorptive removal of aflatoxin B1 via spore protein from Aspergillus luchuensis YZ-1;Journal of Hazardous Materials;2024-09

2. As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves;International Microbiology;2024-08-12

3. Transcriptomic and biochemical analyses reveal the antifungal mechanism of cell-free supernatant from Aspergillus luchuensis YZ-1 against Aspergillus flavus;Food Bioscience;2024-06

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