Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum

Published:2019-04 Issue:4 Volume:102 Page:2863-2872
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cao Pei,Wu Lingyi,Wu Zhen,Pan Daodong,Zeng Xiaoqun,Guo Yuxing,Lian Liwei

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Host-bacterial mutualism in the human intestine;Bäckhed;Science,2005

2. Functional Analysis of Putative Adhesion Factors in Lactobacillus acidophilus NCFM;Buck;Appl. Environ. Microbiol.,2005

3. Mucin- and carbohydrate-stimulated adhesion and subproteome changes of the probiotic bacterium Lactobacillus acidophilus NCFM;Celebioglu;J. Proteomics,2017

4. Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria;Chen;Lett. Appl. Microbiol.,2007

5. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances;Corcoran;J. Appl. Microbiol.,2004

Cited by 32 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. Effect of co-fermentation with non-digestible oligosaccharides on the quality of fermented goat milk: Physicochemical properties, microbial composition, and small intestine modulations in mice;Food Bioscience;2024-10

2. Improvement of rheological and sensory properties of Lactobacillus helveticus fermented milk by prebiotics;Food Chemistry: X;2024-10

3. Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum;Food Bioscience;2024-10

4. Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities;Trends in Food Science & Technology;2024-09

5. Metabolomic analysis reveals Ligilactobacillus salivarius CCFM 1266 fermentation improves dairy product quality;Food Research International;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3