Utilization of autochthonous lactic acid bacteria attaining safety attributes, probiotic properties, and hypocholesterolemic potential in the production of a functional set yogurt-Reference-Cited by-同舟云学术

Utilization of autochthonous lactic acid bacteria attaining safety attributes, probiotic properties, and hypocholesterolemic potential in the production of a functional set yogurt

Published:2022-08 Issue: Volume:43 Page:102448
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Negm El-Dein Asmaa^ORCID,Daba Ghoson^ORCID,Mostafa Faten A.,Soliman Tarek N.,Awad Ghada A.,Farid Mohamed A.M.

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference54 articles.

1. Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection;Agil;LWT--Food Sci. Technol.,2013

2. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM);Azari-Anpar;J. Food Sci. Technol.,2017

3. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019

4. The interaction between bacteria and bile;Begley;FEMS Microbiol. Rev.,2005

5. In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese;Belviso;Dairy Sci. Technol.,2009

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties;Biocatalysis and Agricultural Biotechnology;2024-09

2. Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity;Journal of Cereal Science;2024-07

3. Characterization of C-phycocyanin antioxidant, anti-inflammatory, anti-tumour, and anti-HCoV-229E activities and encapsulation for implementation in an innovative functional yogurt;Heliyon;2024-06

4. Biological activities, mechanisms and applications of chitooligosaccharides in the food industry;Journal of Functional Foods;2024-05

5. Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties;Foods;2023-06-29