Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7-Reference-Cited by-同舟云学术

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Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7

Published:2020-10-14 Issue:2 Volume:36 Page:190-196
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Mojaddar Langroodi Ali¹^ORCID,Mehdizadeh Tooraj¹^ORCID,Majidi Lalezar²,Neyriz‐Naghadehi Moslem³

Affiliation:

1. Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran

2. Department of Biology Science Faculty of Islamic Azad University Urmia Iran

3. Department of Food Hygiene and Quality Control Veterinary Faculty of Islamic Azad University Urmia Iran

Funder

Islamic Azad University

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3629

Reference40 articles.

1. Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

2. Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain‐Host Interactions;Anastasiou R;Probiotics Antimicro Pro,2018

3. Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers;Bautista‐Gallego J;Food Res Int,2019

4. Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

5. Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics

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1. Phytochemical investigation, evaluation of the biological activities and preservative effect of the essential oil of Juniperus communis L. dried berries on the vacuum-packed carrot after the application of Salmonella enterica;Scientia Horticulturae;2024-10

2. Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet;Journal of Functional Foods;2022-10

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