Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India
Author:
Funder
DBT India Alliance
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-019-01500-8.pdf
Reference44 articles.
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2. Axelsson L (2004) Lactic acid bacteria: classification and physiology. In: Salminen S, Wright AV, Ouwehand A (eds) Lactic acid bacteria: microbiological and functional aspects, 3rd Edition. Marcel Dekker, New York, pp 1–67. https://doi.org/10.1201/9780824752033.ch1
3. Belenguer A, Duncan SH, Calder AG, Holtrop G, Louis P, Lobley GE, Flint HJ (2006) Two routes of metabolic cross-feeding between Bifidobacterium adolescentis and butyrate-producing anaerobes from the human gut. Appl Environ Microbiol 72:3593–3599. https://doi.org/10.1128/aem.72.5.3593-3599.2006
4. Besten GD, Eunen KV, Groen AK, Venema K, Reijngoud D-J, Bakker BM (2013) The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism. J Lipid Res 54:2325–2340. https://doi.org/10.1194/jlr.r036012
5. Bhushan B, Tomar SK, Mandal S (2016) Phenotypic and genotypic screening of human-originated lactobacilli for vitamin B12 production potential: process validation by micro-assay and UFLC. Appl Microbiol Biotechnol 100:6791–6803. https://doi.org/10.1007/s00253-016-7639-9
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