Molecular identification and safety assessment of the potential probiotic strain <i>Bacillus paralicheniformis</i> HMPM220325 isolated from artisanal fruit dairy products-Reference-Cited by-同舟云学术

Molecular identification and safety assessment of the potential probiotic strain Bacillus paralicheniformis HMPM220325 isolated from artisanal fruit dairy products

Published:2024 Issue:2 Volume:15 Page:747-765
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liang Xiao¹²³^ORCID,Dai Nini¹²³,Yang Fan¹²³,Zhu Haimei¹²³,Zhang Guanghui¹²³,Wang Yongzhong¹²³^ORCID

Affiliation:

1. School of Life Sciences, Anhui University, Hefei, China

2. Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes, Anhui University, Hefei, China

3. Anhui Key Laboratory of Modern Biomanufacturing, Hefei, China

Abstract

Bacillus probiotics exhibit considerable economic potential owing to their heightened resilience to external stressors and relatively lower costs related to production and preservation.

Funder

National Natural Science Foundation of China

Anhui University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04625G

Reference84 articles.

1. The history of probiotics: the untold story

2. The pros, cons, and many unknowns of probiotics

3. Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

4. Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

5. Molecular Characterization and Identification of Bacillus clausii Strains Marketed for Use in Oral Bacteriotherapy

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