Comparison and selection of probiotic <i>Lactobacillus</i> from human intestinal tract and traditional fermented food in vitro via <scp>PCA</scp> , unsupervised clustering algorithm, and heat‐map analysis-Reference-Cited by-同舟云学术

Comparison and selection of probiotic Lactobacillus from human intestinal tract and traditional fermented food in vitro via PCA , unsupervised clustering algorithm, and heat‐map analysis

Published:2022-08-22 Issue:12 Volume:10 Page:4247-4257
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Zhang Longfei¹²³^ORCID,Qu Hengxian¹²³^ORCID,Liu Xiaoxiao¹²³,Li Qiming⁴,Liu Yang¹²³,Wang Wenqiong¹²³^ORCID,Chen Dawei¹²³,Xiao Lixia¹²³,Gu Ruixia¹²³

Affiliation:

1. College of Food Science and Engineering Yangzhou University Yangzhou China

2. Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control Yangzhou China

3. Jiangsu Dairy Biotechnology Engineering Research Center, Kang Yuan Dairy Co. Ltd Yangzhou University Yangzhou China

4. New Hope Group Chengdu China

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3018

Reference52 articles.

1. Characterization of wild yeasts isolated from artisan dairies in the Marche region, Italy, for selection of promising functional starters

2. Isolation of Novel Probiotic Lactobacillus and Enterococcus Strains From Human Salivary and Fecal Sources

3. In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin

4. A Review of Criteria and Methods for Evaluating the Probiotic Potential of Microorganisms

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