In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine-Reference-Cited by-同舟云学术

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In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine

Published:2014-12 Issue: Volume:30 Page:1-10
ISSN:1075-9964
Container-title:Anaerobe
language:en
Short-container-title:Anaerobe

Author:

Ren Dayong,Li Chang,Qin Yanqing,Yin Ronglan,Du Shouwen,Ye Fei,Liu Cunxia,Liu Hongfeng,Wang Maopeng,Li Yi,Sun Yang,Li Xiao,Tian Mingyao,Jin Ningyi

Funder

National 973 Project of China

National Natural Science Foundation of China

Jilin Provincial Sci-Tech Development Project of China

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference42 articles.

1. Potential probiotic characterization of Lactobacillus plantarum strains isolated from inner Mongolia “Hurood” cheese;Zhang;J Microbiol Biotechnol,2014

2. S layer protein A of Lactobacillus acidophilus NCFM regulates immature dendritic cell and T cell functions;Konstantinov;Proc Natl Acad Sci U S A,2008

3. Assessment of cell surface properties and adhesion potential of selected probiotic strains;Xu;Lett Appl Microbiol,2009

4. Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion;Lo Curto;Food Microbiol,2011

5. Immunomodulatory and antioxidant potential of Lactobacillus exopolysaccharides;Liu;J Sci Food Agric,2011

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