Antioxidant and Anti-Inflammatory Activities of Heat-Killed Lactiplantibacillus plantarum Isolated from Kimchi
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Lactic Acid Bacteria and Probiotics
Subject
General Medicine
Link
http://www.elabp.org/download/download_pdf?doi=10.35732/ctlabp.2022.8.2.66
Reference52 articles.
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3. Alberto A, Mattia di N, Anna P, Stefano R, Maddalena R, and Alessandra B (2012) Antioxidant properties of potentially probiotic bacteria: In vitro and in vivo activities. Applied Microbiology and Biotechnology. 97, 809-817. 10.1007/s00253-012-4241-7 22790540
4. Almudena GR, Dolores GL, Adelaida EF, Teresa R, Begona BM, and Victoria MA (2014) Assessment of probiotic properties in lactic acid bacteria isolated from wine. Food Microbiology. 44, 200-225. 10.1016/j.fm.2014.06.015 25084666
5. Barros C, Pires R, Guimaraes J, Abud Y, Almada C, Pimentel T, Anna C, De Melo L, Duarte M, Silva M, Sant’Ana A, Freitas M, and Cruz A (2021) Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry. Food Research International. 140, 110061. 10.1016/j.foodres.2020.110061 33648284
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