Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk

Author:

Lei Wenping,Luo Jie,Wu Ku,Chen Qi,Hao Lulu,Zhou Xingrong,Wang Xianyue,Liu Chengguo,Zhou Hui

Funder

National Natural Science Foundation of China

Hunan Provincial Science and Technology Department

Hunan Agricultural University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

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2. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA);Abubakr;African Journal of Microbiology Research,2012

3. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh;Angmo;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2016

4. Characterization of a newly isolated probiotic strain from Oecophylla smaragdina, an edible insect popular among the indigenous communities of northeast India;Borah;Indian Journal of Microbiology,2018

5. Extensive metabolic profiles of leaves and stems from the medicinal plant Dendrobium officinale Kimura et Migo;Cao;Metabolites,2019

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