Metabolite Pattern Derived from <i>Lactiplantibacillus plantarum</i> —Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth-Reference-Cited by-同舟云学术

Metabolite Pattern Derived from Lactiplantibacillus plantarum —Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

Published:2022-08-19 Issue:21 Volume:66 Page:2101096
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Molecular Nutrition Food Res

Author:

Koistinen Ville M.¹²³,Hedberg Maria⁴,Shi Lin⁵⁶,Johansson Anders⁴,Savolainen Otto¹⁵,Lehtonen Marko⁷,Aura Anna‐Marja⁸,Hanhineva Kati¹²⁵,Landberg Rikard⁵

Affiliation:

1. Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio 70211 Finland

2. Food Chemistry and Food Development Unit, Department of Biochemistry University of Turku Turku Turku 20014 Finland

3. Afekta Technologies Ltd. Kuopio 70210 Finland

4. Department of Odontology/Oral Microbiology Umeå University Umeå 90187 Sweden

5. Division of Food and Nutrition Science, Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg 41296 Sweden

6. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an 710119 China

7. School of Pharmacy University of Eastern Finland Kuopio 70211 Finland

8. VTT Technical Research Centre of Finland Ltd. Espoo 02044 Finland

Funder

H2020 Marie Skłodowska-Curie Actions

Vetenskapsrådet

Academy of Finland

National Natural Science Foundation of China

Jane ja Aatos Erkon Säätiö

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202101096

Reference54 articles.

1. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

2. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

3. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

4. Properties of potential probiotic Lactobacillus plantarum strains

5. Applications of plant-based fermented foods and their microbes

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