Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review-Reference-Cited by-同舟云学术

Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review

Published:2024-06 Issue: Volume:148 Page:104492
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Wang Zichao,Zheng Yi,Zhou Xueyan,Wang Xueqin,Liu Xirui,Wang Qiong,Zhao Renyong,Gao Minjie,Li Zhitao,Feng Yingjie,Xu Yongming,Li Na,Xu Minwei,Sun Qi,Wang Qi,Yang Jinchu,An Lemei

Publisher

Elsevier BV

Reference79 articles.

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4. Polysaccharide from fermented Momordica charantia L. with Lactobacillus plantarum NCU116 ameliorates type 2 diabetes in rats;Gao;Carbohydrate Polymers,2018

5. Probiotic-fermented Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] juice modulates the intestinal mucosal barrier and increases the abundance of Akkermansia in the gut in association with polyphenols;Guo;Journal of Functional Foods,2021

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