Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health-Reference-Cited by-同舟云学术

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Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health

Published:2024-06-17 Issue:9 Volume:33 Page:2021-2033
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Doo Hyunok,Kwak Jinok,Keum Gi Beom,Ryu Sumin,Choi Yejin,Kang Juyoun,Kim Haram,Chae Yeongjae,Kim Sheena,Kim Hyeun Bum^ORCID,Lee Ju-Hoon

Funder

Ministry of Food and Drug Safety

Ministry of Science and ICT, South Korea

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01634-9.pdf

Reference128 articles.

1. Abdel Tawab FI, Abd Elkadr MH, Sultan AM, Hamed EO, El-Zayat AS, Ahmed MN. Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food. Scientific Reports 13: 16601 (2023)

2. Amenu D, Bacha K. Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages. Annals of Microbiology 73 (2023)

3. Azat R, Liu Y, Li W, Kayir A, Lin DB, Zhou WW, Zheng XD. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. Journal of Zhejiang University. Science B 17: 597-609 (2016)

4. Baick SC, Kim CH. Assessment of characteristics and functional properties of Lactobacillus species isolated from kimchi for dairy use. Korean Journal for Food Science of Animal Resources 35: 339-49 (2015)

5. Basu TK, Dickerson JWT. Vitamins in human health and disease. CAB International, Wallingford (1996)

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