Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods-Reference-Cited by-同舟云学术

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Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods

Published:2020-05 Issue: Volume:111 Page:107057
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Xu Yihan,Zhou Tao,Tang Huiqin,Li Xiqiang,Chen Yujing,Zhang Limin,Zhang Jianhua

Funder

National Key Research and Development Program of China

Shanghai Municipal Agricultural Commission

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference65 articles.

1. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food Products;Adesulu-Dahunsi;Food Control,2018

2. Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe' and ogi) from Benin;Agati;Journal of Applied Microbiology,1998

3. Purification and characterization of an extracellular α-amylase produced by Lactobacillus manihotivorans LMG 18010T, an amylolytic lactic acid bacterium;Aguilar;Enzyme and Microbial Technology,2000

4. Effect of probiotics Bacillus coagulans and Lactobacillus plantarum on lipid profile and feces bacteria of rats fed cholesterol-enriched diet;Aminlari;Probiotics and Antimicrobial Proteins,2019

5. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiology,2013

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