In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation-Reference-Cited by-同舟云学术

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In vitro and in silico characterisation of Lactobacillus paraplantarum D2-1, a starter culture for soymilk fermentation

Published:2018-01-10 Issue:7 Volume:69 Page:857-869
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Endo Akihito¹,Sasaki Fuko¹,Maeno Shintaro¹,Kanesaki Yu²,Hamaguchi Yu²,Torres Glaezel Angelique¹,Tomita Satoru³,Nakagawa Junichi¹

Affiliation:

1. Department of Food and Cosmetic Science, Tokyo University of Agriculture, Hokkaido, Japan;

2. Genome Research Center, NODAI Research Institute, Tokyo University of Agriculture, Tokyo, Japan;

3. Food Research Institute, National Agricultural and Food Research Organization, Ibaraki, Japan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2017.1422701

Reference69 articles.

1. Prostate cancer: The main risk and protective factors – Epigenetic modifications

2. Production of Free Conjugated Linoleic Acid by Lactobacillus acidophilus and Lactobacillus casei of Human Intestinal Origin

3. Characterization and in vitro properties of potentially probiotic Bifidobacterium strains isolated from breast-milk

4. In vitrosafety assessments and antimicrobial activities ofLactobacillus rhamnosusstrains isolated from a fermented mare's milk

5. Gut Bacterial Metabolism of the Soy Isoflavone Daidzein: Exploring the Relevance to Human Health

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5. Metataxonomic analysis of microbiota from Pakistani dromedary camelids milk and characterization of a newly isolated Lactobacillus fermentum strain with probiotic and bio-yogurt starter traits;Folia Microbiologica;2021-02-10

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