Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential-Reference-Cited by-同舟云学术

Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential

Published:2022-03-07 Issue:6 Volume:10 Page:2009-2020
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Afshari Asma¹,Hashemi Mohammad¹,Tavassoli Milad²,Eraghi Vida³,Noori Seyyed Mohammad Ali⁴⁵^ORCID

Affiliation:

1. Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran

2. Student Research Committee Department of Food Sciences and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

3. Department of Biotechnology Sabzevar Branch Islamic Azad University Sabzevar Iran

4. Nutrition and Metabolic Diseases Research Center Clinical Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran

5. Department of Nutrition School of Allied Medical Sciences Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran

Funder

Ahvaz Jundishapur University of Medical Sciences

Mashhad University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2817

Reference42 articles.

1. Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

2. The role of the gut microbiota and nutrition on spatial learning and spatial memory: a mini review based on animal studies

3. Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria

4. Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

Cited by 15 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. Application of lactobacillus casei and lactobacillus plantarum to develop dried functional apple and banana;Microscopy Research and Technique;2024-06-24

2. Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages;Frontiers in Microbiology;2024-06-05

3. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides;Foods;2024-02-16

4. D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review;Food Science & Nutrition;2024-02

5. Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia;Current Research in Nutrition and Food Science Journal;2023-12-31