Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food-Reference-Cited by-同舟云学术

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Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food

Published:2021-04 Issue: Volume:94 Page:103651
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Zhong Zhi,Hu Richa,Zhao Jie,Liu Wenjun,Kwok Lai-Yu,Sun Zhihong,Zhang Heping,Chen Yongfu

Funder

National Natural Science Foundation of China

Inner Mongolia Autonomous Region Major Science and Technology Projects

Natural Science Foundation of Inner Mongolia

Science and Technology Project of College of Food Science and Engineering, Inner Mongolia Agricultural University

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference41 articles.

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3. Invited review: fermented milk as antihypertensive functional food;Beltran-Barrientos;J. Dairy Sci.,2016

4. Genome-wide detection and analysis of cell wall-bound proteins with LPxTG-like sorting motifs;Boekhorst;J. Bacteriol.,2005

5. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains;Broadbent;J. Dairy Sci.,2011

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2. The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives;Critical Reviews in Food Science and Nutrition;2024-08-17

3. Dual effects of dietary Lactobacillus helveticus and chlorogenic acid on growth performance, digestibility, immune-antioxidant capacity and resistance against heat stress of juvenile common carp;Aquaculture International;2024-06-04

4. Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties;Colloids and Surfaces B: Biointerfaces;2024-06

5. Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review;Trends in Food Science & Technology;2024-05

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