In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations-Reference-Cited by-同舟云学术

In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations

Published:2020 Issue:7 Volume:11 Page:6376-6386
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Huan¹²³⁴,Wang Qiang¹²³⁴,Liu Haotian¹²³⁴,Kong Baohua¹²³⁴^ORCID,Chen Qian¹²³⁴

Affiliation:

1. College of Food Science

2. Northeast Agricultural University

3. Harbin

4. China

Abstract

High NaCl concentrations resulted in cell surface damage, while appropriate NaCl concentrations improved the probiotic properties of P. pentosaceus R1 and L. fermentum R6.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02309G

Reference53 articles.

1. The protective role of glycine betaine in Lactobacillus plantarum ST-III against salt stress

2. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

3. Effect of heat shock treatment on stress tolerance and biocontrol efficacy of Metschnikowia fructicola