Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers ( Capsicum annuum L.)-Reference-Cited by-同舟云学术

Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers ( Capsicum annuum L.)

Published:2021-11-06 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Medeiros Júlia Carvalho¹,Leandro Eliana dos Santos¹^ORCID,Maldonade Iriani Rodrigues²,Alencar Ernandes Rodrigues³^ORCID,Ribeiro Cláudia Silva da Costa²,Ragassi Carlos Francisco²

Affiliation:

1. Department of Nutrition College of Health Sciences University of Brasília, Campus Darcy Ribeiro Brasilia Brazil

2. Embrapa Vegetables (Brazilian Agricultural Research Corporation) Brasília Brazil

3. Department of Agricultural Engineering Federal University of Viçosa Viçosa Brazil

Funder

Fundação de Apoio à Pesquisa do Distrito Federal

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16025

Reference44 articles.

1. In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

2. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

3. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

4. Adherence of Human Vaginal Lactobacilli to Vaginal Epithelial Cells and Interaction with Uropathogens

5. Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

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