Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture-Reference-Cited by-同舟云学术

Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture

Published:2022-09 Issue:3 Volume:134 Page:226-232
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Buatong Artitaya,Meidong Ratchanu,Trongpanich Yanee^ORCID,Tongpim Saowanit^ORCID

Funder

Khon Kaen University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference48 articles.

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3. Probiotics in food: health and nutritional properties and guidelinesfor evaluation,2006

4. How to select a probiotic? A review and update of methods and criteria;de Melo Pereira;Biotechnol. Adv.,2018

5. Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet;Ding;J. Funct. Foods,2017

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