Preliminary evaluation of probiotic properties and safety profile of Lactiplantibacillus plantarum isolated from spontaneously fermented milk, Amabere amaruranu-Reference-Cited by-同舟云学术

Preliminary evaluation of probiotic properties and safety profile of Lactiplantibacillus plantarum isolated from spontaneously fermented milk, Amabere amaruranu

Published:2022-08 Issue:8 Volume:8 Page:e10342
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Katiku Mercy Mwikali^ORCID,Matofari Joseph Wafula,Nduko John Masani^ORCID

Funder

Egerton University

Centre of Excellence in Sustainable Agriculture and Agribusiness Management, Egerton University

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference35 articles.

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2. Fermented foods as a dietary source of live organisms;Rezac;Front. Microbiol.,2018

3. Postbiotic metabolites produced by Lactobacillus plantarum strains exert selective cytotoxicity effects on cancer cells;Chuah;BMC Compl. Alternative Med.,2019

4. Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity;Huang;J. Dairy Sci.,2013

5. Probiotic properties of Lactobacillus plantarum RYPR1 from an indigenous fermented beverage Raabadi;Yadav;Front. Microbiol.,2016

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