Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products-Reference-Cited by-同舟云学术

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Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products

Published:2022-10-17 Issue:11 Volume:87 Page:5118-5127
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhu Jun¹²^ORCID,Li Yanjun¹²³,Chen Zuoguo¹²,Gao Kan¹²,Lin Guodong¹²,Chen Su¹²,Li Li¹²,Ge Hongjuan¹²

Affiliation:

1. Research and Development Department Hangzhou Wahaha Group Co., Ltd. Hangzhou P.R. China

2. Key Laboratory of Food and Biological Engineering of Zhejiang Province Hangzhou P.R. China

3. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou P.R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16351

Reference45 articles.

1. Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

2. The Association between Purine-Rich Food Intake and Hyperuricemia: A Cross-Sectional Study in Chinese Adult Residents

3. Benzbromarone in the treatment of gout

4. Physiology of Hyperuricemia and Urate-Lowering Treatments

5. Evaluating the urate-lowering effects of different microbial fermented extracts in hyperuricemic models accompanied with a safety study

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Screening and evaluation of a novel nucleotide-degrading Levilactobacillus brevis grx821 with anti-hyperuricemia ability;Food Bioscience;2024-08

2. Limosilactobacillus reuteri HCS02-001 Attenuates Hyperuricemia through Gut Microbiota-Dependent Regulation of Uric Acid Biosynthesis and Excretion;Microorganisms;2024-03-22

3. Fermentation of olive pulp by Limosilactobacillus fermentumNCU001464: physicochemical properties, biological activity and bioactive phenols;International Journal of Food Science & Technology;2024-01-26

4. Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts;Archives of Microbiology;2024-01-08

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