Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods-Reference-Cited by-同舟云学术

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Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods

Published:2015-08 Issue: Volume:17 Page:621-631
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Oguntoyinbo Folarin A.,Narbad Arjan

Funder

Newton International Fellowship of the Royal Society, UK

University of Lagos, Nigeria

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference59 articles.

1. Inhibition of bacterial growth, enterotoxin production, and spore outgrowth in strains of Bacillus cereus by bacteriocin AS-48;Abriouel;Applied and Environmental Microbiology,2002

2. Review of the sensitivity of different foodborne pathogens to fermentation;Adams;Food Control,2008

3. Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization;Ampe;International Journal of Food Microbiology,2001

4. Lactobacillus plantarum DSM 2648 is a potential probiotic that enhances intestinal barrier function;Anderson;FEMS Microbiology Letters,2010

5. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: A novel promising application of probiotics;Arena;Applied Microbiology and Biotechnology,2014

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1. Probiotic and anti-inflammatory properties of Lactiplantibacillus plantarum MKTJ24 isolated from an artisanal fermented fish of North-east India;New Biotechnology;2024-11

2. Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa;Critical Reviews in Food Science and Nutrition;2024-07-07

3. Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power;Food Science and Nutrition;2024-05-22

4. In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste;Fermentation;2024-05-19

5. The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana;BMC Microbiology;2024-05-14

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