Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and <i>Saccharomyces boulardii</i> CNCM I-745 on Anti-Salmonella and Antioxidative Properties-Reference-Cited by-同舟云学术

Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

Published:2022-09-16 Issue:10 Volume:32 Page:1315-1324
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Laosee Wanida¹,Kantachote Duangporn²,Chansuwan Worrapanit³,Sirinupong Nualpun³

Affiliation:

1. Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

2. Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

3. Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

Funder

National Research Council of Thailand

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference50 articles.

1. Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

2. Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom

3. Lactobacillus plantarumisolated from kefir protects vero cells from cytotoxicity by type-II shiga toxin fromEscherichia coliO157:H7

4. Fermented beverages with health-promoting potential: Past and future perspectives

5. Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

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