Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives-Reference-Cited by-同舟云学术

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Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives

Published:2020-06-10 Issue: Volume: Page:1-18
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Minj Jagrani¹,Chandra Priyanka²,Paul Catherine¹,Sharma Rakesh Kumar³^ORCID

Affiliation:

1. Department of Food Science and Technology, Nebraska Innovation Campus (NIC), University of Nebraska, Lincoln, Nebraska, USA;

2. ICAR-Central Soil Salinity Research Institute, Karnal, India;

3. Department of Biosciences, Manipal University Jaipur, Jaipur, Rajasthan, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1774496

Reference170 articles.

1. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

2. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

3. Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains

4. Lactase Production from Lactobacillus acidophilus

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1. Functional insights into the interaction of Lactobacillus spp. and potentially protective agents;Food Bioscience;2024-10

2. Metabolism and transcriptional response mechanisms insight into the Lacticaseibacillus paracasei under the intervention of milk powder storage by-products;Food Bioscience;2024-10

3. Evaluating the probiotic effects of spraying lactiplantibacillus plantarum P-8 in neonatal piglets;BMC Microbiology;2024-07-09

4. Inhibition effect of aerobic respiratory Lactococcus lactis on Salmonella enterica subsp. enterica serovar Typhimurium SL 1344 and its intestinal colonization ability;LWT;2024-05

5. Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease;Journal of Functional Foods;2024-05

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