Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish
Author:
Affiliation:
1. Huangshan University, China
2. Chuncheon Bioindustry Foundation, Korea
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100401&tlng=en
Reference39 articles.
1. Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage;Alkalbani N. S.;Microbial Cell Factories,2019
2. Bacteriocins of lactic acid bacteria: extending the family;Alvarez-Sieiro P.;Applied Microbiology and Biotechnology,2016
3. Safety and quality of bacterially fermented functional foods and beverages: a mini review;Ashaolu T. J.;Food Quality and Safety,2020
4. Partially purified exo-polysaccharide from Lactobacillus sakei Probio 65 with antioxidant, α-glucosidase and tyrosinase inhibitory potential;Bajpai V. K.;Journal of Food Biochemistry,2016
5. Shortening fermentation period and qualityimprovement of fermented fish, Chouguiyu, by co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3;Bao R. Q.;Frontiers in Microbiology,2018
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