Optimization and cholesterol-lowering activity of exopolysaccharide from Lactiplantibacillus paraplantarum NCCP 962
Author:
Funder
Higher Education Commision, Pakistan
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-023-12372-z.pdf
Reference59 articles.
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2. Ahmed Z, Wang Y, Anjum N, Ahmad A, Khan ST (2013) Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir – Part II. Food Hydrocoll 30(1):343–350. https://doi.org/10.1016/j.foodhyd.2012.06.009
3. Al-Dhaheri AS, Al-Hemeiri R, Kizhakkayil J, Al-Nabulsi A, Abushelaibi A, Shah NP, Ayyash M (2017) Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. J Dairy Sci 100(10):7771–7779. https://doi.org/10.3168/jds.2017-12761
4. Ayadi F, Bayer IS, Marras S, Athanassiou A (2016) Synthesis of water dispersed nanoparticles from different polysaccharides and their application in drug release. Carbohydr Polym 136:282–291. https://doi.org/10.1016/j.carbpol.2015.09.033
5. Aziz G, Zaidi A, Bakht U, Parveen N, Ahmed I, Haider Z, Muhammad T (2020) Microbial safety and probiotic potential of packaged yogurt products in Pakistan. J Food Saf 40(1):e12741. https://doi.org/10.1111/jfs.12741
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