Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Sources in Western India-Reference-Cited by-同舟云学术

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Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Different Sources in Western India

Published:2018-04-03 Issue:2 Volume:32 Page:112-129
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Junnarkar Manisha V.¹,Thakare Prasad M.¹,Yewale Priti P.¹,Rahman Aminur²,Jass Jana³,Mandal Abul²,Nawani Neelu N.¹^ORCID

Affiliation:

1. Microbial Diversity Research Centre, Dr. D. Y. Patil Biotechnology and Bioinformatics Institute, Dr. D. Y. Patil Vidyapeeth, Pune, India

2. Systems Biology Research Center, School of Bioscience, University of Skövde, Skövde, Sweden

3. The Life Science Centre, School of Science and Technology, Örebro University, Örebro, Sweden

Funder

University of Skövde, Sweden and Örebro University, Sweden

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2018.1443825

Reference38 articles.

1. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana

2. Effects of Lactobacillus strains on cancer cell proliferation and oxidative stress in vitro

3. A potential role of probiotics in colorectal cancer prevention: review of possible mechanisms of action

4. Review: Bacteriocins of Lactic Acid Bacteria

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Probiotics as starter and nonstarter cultures in fermented foods;Strategies to Improve the Quality of Foods;2024

2. Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources;Food Biotechnology;2023-10-02

3. Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability;Journal of Dairy Science;2021-08

4. In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product;Food Quality and Safety;2020-10-06

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