Capsicum annuum enhances l-lactate production by Lactobacillus acidophilus: Implication in curd formation-Reference-Cited by-同舟云学术

Capsicum annuum enhances l-lactate production by Lactobacillus acidophilus: Implication in curd formation

Published:2013-07 Issue:7 Volume:96 Page:4142-4148
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Sharma Smriti,Jain Sriyans,Nair Girija N.,Ramachandran Srinivasan

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Biochemical characterization of lactic acid producing bacteria and preparation of camel milk cheese by using starter culture;Ahmed;Pakistan Vet. J.,2004

2. Basic local alignment search tool;Altschul;J. Mol. Biol.,1990

3. Pepper and capsaicin (Capsicum and Piper species);Barceloux,2008

4. Capsazepine: A competitive antagonist of the sensory neurone excitant capsaicin;Bevan;Br. J. Pharmacol.,1992

5. A medium for cultivation of lactobacilli;de Man;J. Appl. Microbiol.,1960

Cited by 17 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. Screening of Potential Probiotic Bacteria From Chili Calyx and Detection of Its Probable Bioactive Metabolites;2023-08-11

2. Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action;Journal of Food Science and Technology;2022-09-04

3. Influencia de la oleorresina de Capsicum chinense en la vida útil de la carne de res empacada al vacío y almacenada en refrigeración;Revista de Investigaciones Veterinarias del Perú;2022-08-31

4. A novel technique for the preparation of curd (Dahi) by PVDF membrane-based strip;Journal of Food Science and Technology;2022-01-27

5. Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua);Journal of Pure and Applied Microbiology;2021-02-23