Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina-Reference-Cited by-同舟云学术

Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

Published:2017-10 Issue: Volume:84 Page:231-240
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Verón Hernán E.,Di Risio H. Daniel,Isla María Inés,Torres Sebastian

Funder

Consejo de Investigación de la Universidad Nacional de Tucumán, Argentina

Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina

Agencia Nacional de Promoción Científica y Técnica

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif, KSA;Abdel-Hameed;Food Chemistry,2014

2. Functional goat milk cheese with feruloyl esterase activity;Abeijon Mukdsi;Journal of Functional Foods,2013

3. Isolation, identification and characterization of Leuconostoc mesenteroides as a new probiotic from intestine of snakehead fish (Channa striatus);Allameh;African Journal of Biotechnology,2012

4. Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: Betanin and indicaxanthin;Butera;Journal of Agricultural and Food Chemistry,2002

5. Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses;Caggia;Food Microbiology,2015

Cited by 60 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. Microencapsulation of Lactobacillus sakei and Lactobacillus rhamnosus in whey protein isolate and sodium hyaluronate for potential food-grade probiotic delivery system;Food Bioscience;2024-10

2. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice;Food Chemistry;2024-09

3. Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing;Antioxidants;2024-07-13

4. Comprehensive in vitro and in silico Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum strain LFN10;Food Biotechnology;2024-07-02

5. Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage;International Journal of Food Microbiology;2024-06