Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables-Reference-Cited by-同舟云学术

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Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables

Published:2014-11-12 Issue:4 Volume:7 Page:53-65
ISSN:1906-151X
Container-title:KMUTNB International Journal of Applied Science and Technology
language:
Short-container-title:KMUTNB: IJAST

Author:

Savedboworn Wanticha,Riansa-ngawong Wiboon,Sinlapacharoen Warinyaporn,Pajakang Sirinun,Patcharajarukit Bensiya,Tipkanon Sriwiang

Publisher

King Mongkut's University of Technology North Bangkok

Subject

General Medicine

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Whole-genome analysis suggesting probiotic potential and safety properties of Pediococcus pentosaceus DSPZPP1, a promising LAB strain isolated from traditional fermented sausages of the Basilicata region (Southern Italy);Frontiers in Microbiology;2024-04-04

2. A study on preparation and quality assessment of fermented banana blossom (Musa Acuminate Colla);Food and Humanity;2023-12

3. Phenotypic and Genotypic Characterization of Predominant Lactic Acid Bacteria Isolated from Traditionally Fermented Brassica Leaf (Gundruk);Conservation of Biodiversity in the North Eastern States of India;2023

4. Probiotic Properties and Proteomic Analysis of Pediococcus pentosaceus 1101;Foods;2022-12-22

5. In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”;Frontiers in Microbiology;2018-11-09

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