Effect of conjugated linoleic acid overproducingLactobacilluswith berry pomace phenolic extracts onCampylobacter jejunipathogenesis-Reference-Cited by-同舟云学术

Effect of conjugated linoleic acid overproducingLactobacilluswith berry pomace phenolic extracts onCampylobacter jejunipathogenesis

Published:2019 Issue:1 Volume:10 Page:296-303
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tabashsum Zajeba¹²³⁴⁵,Peng Mengfei¹²³⁴⁵,Kahan Eliana¹²³⁴,Rahaman Shaik O.⁶²³⁴,Biswas Debabrata¹²³⁴⁵^ORCID

Affiliation:

1. Department of Animal and Avian Sciences

2. University of Maryland

3. College Park

4. USA

5. Biological Sciences Program - Molecular and Cellular Biology Concentration

6. Department of Nutrition and Food Science

Abstract

Prebiotics or prebiotic-like components such as bioactive phenolics from berry pomace can stimulate the growth of beneficial microbes includingLactobacillus caseiand its metabolites, and competitively inhibit the growth of enteric bacterial pathogens likeCampylobacter jejuni.

Funder

University of Maryland

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO01863D

Reference49 articles.

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