Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health-Reference-Cited by-同舟云学术

Lactiplantibacillus plantarum ZFM55 improves texture and flavor of yogurt, increases beneficial metabolites, and the co-fermented yogurt promotes human gut microbiota health

Published:2024-04 Issue: Volume:198 Page:115929
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Meng Xia,Huang Yingjie,Xiong Jiayi,Cheng Zeren,Yang Tiantian,Li Zhen,Tuo Ran,Zhang Zihao,Wang Gang,Gu Qing,Li Ping^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference42 articles.

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3. Probiotic yogurt and acidified milk similarly reduce postprandial inflammation and both alter the gut microbiota of healthy, young men;Burton;British J. Nutrition,2017

4. In vitro digestion by saliva, simulated gastric and small intestinal juices and fermentation by human fecal microbiota of sulfated polysaccharides from Gracilaria rubra;Di;J. Func. Foods,2018

5. Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis PML1 derived from a fermented cereal-dairy product;Falah;BioMed Res. Int,2021

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