Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis-Reference-Cited by-同舟云学术

Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis

Published:2019-02 Issue: Volume:100 Page:205-212
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chopade Lalit R.,Paradeshi Jayasinh S.,Amrutkar Kalpesh P.,Chaudhari Bhushan L.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

2. Postbiotics: An evolving term within the functional foods field;Aguilar-Toalá;Trends in Food Science & Technology,2018

3. Anti-oxidative potential of folate producing probiotic Lactobacillus helveticus CD6;Ahire;Journal of Food Science and Technology,2013

4. Characterization and evaluation of lactic acid bacteria isolated from goat milk;de Almeida Júnior;Food Control,2015

5. Towards the glocalisation of complementary and alternative medicine: Homeopathy, acupuncture and traditional Chinese medicine practice and regulation in Brazil and Portugal;Almeida,2018

Cited by 13 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. Malaysian fermented shrimp paste (belacan): A source of potential probiotic lactic acid bacteria;International Food Research Journal;2024-07-01

2. Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract;Food Bioscience;2024-04

3. Probiotics as starter and nonstarter cultures in fermented foods;Strategies to Improve the Quality of Foods;2024

4. IN-VITRO ASSESSMENT OF PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM NATURALLY FERMENTED RICE GRUEL OF SOUTH INDIA;Journal of microbiology, biotechnology and food sciences;2022-05-13

5. Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou;International Food Research Journal;2022-04-01