Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation-Reference-Cited by-同舟云学术

Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation

Published:2019 Issue:10 Volume:10 Page:6936-6944
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rao Yu¹²³⁴^ORCID,Tao Yufei¹²³⁴,Li Yalin¹²³⁴,She Xiao¹²³⁴,Yang Jiantao⁵⁶⁴,Qian Yang⁷⁸⁴,Du Hengjun⁹¹⁰¹¹¹²^ORCID,Liu Lei¹²³⁴,Xiao Hang⁹¹⁰¹¹¹²^ORCID

Affiliation:

1. School of Food Science and Bioengineering

2. Xihua University

3. Chengdu

4. China

5. Zhaoqing Institute for Food Control

6. Zhaoqing

7. Sichuan Technology and Business College

8. Dujiangyan

9. Department of Food Science

10. University of Massachusetts

11. Amherst

12. USA

Abstract

A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.

Funder

National Natural Science Foundation of China

Department of Science and Technology of Sichuan Province

Education Department of Sichuan Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01191A

Reference43 articles.

1. FAO/WHO, Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, http://ftp://ftp.fao.org/es/esn/food/wgreport2.pdf

2. Probiotic bacteria in fermented foods: product characteristics and starter organisms

3. Probiotics, gut microbiota, and their influence on host health and disease

4. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells

5. In vitro inhibitory activity of probiotic products against oral Candida species

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