Probiotics database: a potential source of fermented foods
Author:
Affiliation:
1. School of Pharmacy, Lanzhou University, Lanzhou, PR China
2. School of Pharmacy, University of Connecticut, Storrs, CT, USA
Funder
Technology Program of Gansu Province
Central Universities of China
Lanzhou City for Innovative and Entrepreneurial Talents
Science and Technology Project of Lanzhou City
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1579737
Reference76 articles.
1. Immunomodulatory role of probiotics in poultry and potential in ovo application
2. Metagenomic data of fungal internal transcribed spacer from serofluid dish, a traditional Chinese fermented food
3. Isolation, selection and characterization of low-temperature organic-pollutant-degrading bacteria in sea cucumber ponds
4. Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food
5. Purification and primary characterization of a novel bacteriocin, LiN333, from Lactobacillus casei, an isolate from a Chinese fermented food
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