Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk-Reference-Cited by-同舟云学术

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Novel autochthonous lactobacilli with probiotic aptitudes as a main starter culture for probiotic fermented milk

Published:2018-12 Issue: Volume:98 Page:85-93
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Nami Yousef,Haghshenas Babak,Vaseghi Bakhshayesh Reza,Mohammadzadeh Jalaly Hossein,Lotfi Hajie,Eslami Solat,Hejazi Mohammad Amin

Funder

Agricultural Biotechnology Research Institute of Iran

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Selenium-enriched Saccharomyces cerevisiae reduces the progression of colorectal cancer;Abedi;Biological Trace Element Research,2018

2. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;LWT-food Science and Technology,2017

3. Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods;Aloğlu;International Journal of Dairy Technology,2016

4. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh;Angmo;LWT-food Science and Technology,2016

5. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiology,2013

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1. Isolation and In-Vitro Probiotic Characterization of Fructophilic Lactic Acid Bacteria from Different Plants and The Digestive System of Bees;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2024-09-01

2. Potential probiotic Lactobacillus delbrueckii subsp. lactis KUMS-Y33 suppresses adipogenesis and promotes osteogenesis in human adipose-derived mesenchymal stem cell;Scientific Reports;2024-04-27

3. Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof” as a main starter culture for probiotic fermented milk;LWT;2024-04

4. Immunological aspects of probiotics for improving skin diseases: Influence on the Gut-Brain-Skin Axis;Biochemical and Biophysical Research Communications;2024-04

5. Probiotic Characterization of LAB isolated from Sourdough and Different Traditional Dairy Products Using Biochemical, Molecular and Computational Approaches;Probiotics and Antimicrobial Proteins;2024-03-06

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