Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese-Reference-Cited by-同舟云学术

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Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese

Published:2020-06-25 Issue:6 Volume:129 Page:1428-1440
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Domingos‐Lopes M.F.P.¹,Stanton C.²³^ORCID,Ross R.P.³^ORCID,Silva C.C.G.¹^ORCID

Affiliation:

1. Instituto de Investigação e Tecnologias Agrárias e do Ambiente dos Açores (IITAA) Universidade dos Açores Angra do Heroísmo Portugal

2. Teagasc Moorepark Food Reseach Centre Fermoy Cork Ireland

3. APC Microbiome Institute University College Cork Cork Ireland

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14733

Reference56 articles.

1. Effect of fermented milk containingLactobacillus acidophilusandBifidobacterium longumon plasma lipids of women with normal or moderately elevated cholesterol

2. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

3. Genus‐wide assessment of antibiotic resistance in Lactobacillus spp;Campedelli I.;Appl Environ Microbiol,2019

4. Beneficial effects of Lactobacillus paracasei subsp. paracasei NTU 101 and its fermented products

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