Cargando…

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important position in the food industry. In the present...

Descripción completa

Detalles Bibliográficos
Autores principales:	Letizia, Francesco, Fratianni, Alessandra, Cofelice, Martina, Testa, Bruno, Albanese, Gianluca, Di Martino, Catello, Panfili, Gianfranco, Lopez, Francesco, Iorizzo, Massimo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376881/ https://www.ncbi.nlm.nih.gov/pubmed/37507980 http://dx.doi.org/10.3390/antiox12071442

Ejemplares similares

In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains
por: Letizia, Francesco, et al.
Publicado: (2022)

Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health
por: Iorizzo, Massimo, et al.
Publicado: (2022)

Assessment of Ultrasonic Stress on Survival and β-Glucosidase Activity of Encapsulated Lactiplantibacillus plantarum BCRC 10357 in Fermentation of Black Soymilk
por: Tseng, Hung-Chih, et al.
Publicado: (2022)

Probiotic Properties and Potentiality of Lactiplantibacillus plantarum Strains for the Biological Control of Chalkbrood Disease
por: Iorizzo, Massimo, et al.
Publicado: (2021)

Antimicrobial Activity against Paenibacillus larvae and Functional Properties of Lactiplantibacillus plantarum Strains: Potential Benefits for Honeybee Health
por: Iorizzo, Massimo, et al.
Publicado: (2020)

Effects of Lactiplantibacillus plantarum and Lactiplantibacillus brevis on fermentation, aerobic stability, and the bacterial community of paper mulberry silage
por: Zhang, Yulin, et al.
Publicado: (2022)

Determination of the regulatory network and function of the lysR-type transcriptional regulator of Lactiplantibacillus plantarum, LpLttR
por: Liu, Xin-Xin, et al.
Publicado: (2022)

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
por: Speranza, Barbara, et al.
Publicado: (2020)

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
por: Garcia-Gonzalez, Natalia, et al.
Publicado: (2021)

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum
por: Yue, Qiulin, et al.
Publicado: (2021)

The Carbohydrate Metabolism of Lactiplantibacillus plantarum
por: Cui, Yanhua, et al.
Publicado: (2021)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Lactobacillus acidophilus NCFM and Lactiplantibacillus plantarum Lp-115 inhibit Helicobacter pylori colonization and gastric inflammation in a murine model
por: Shen, Siqi, et al.
Publicado: (2023)

Bioprotection Potential of Lacticaseibacillus rhamnosus LRH01 and Lactiplantibacillus plantarum LP01 against Spoilage-Associated Penicillium Strains in Yoghurt
por: Shi, Ce, et al.
Publicado: (2023)

Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions
por: Xiudong, Xia, et al.
Publicado: (2016)

Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats
por: Liu, Te-Hua, et al.
Publicado: (2016)

Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model
por: Li, Chong, et al.
Publicado: (2021)

Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine
por: Pannella, Gianfranco, et al.
Publicado: (2020)

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
por: Yilmaz, Birsen, et al.
Publicado: (2022)

Changes in rumen fermentation and bacterial profiles after administering Lactiplantibacillus plantarum as a probiotic
por: Astuti, Wulansih Dwi, et al.
Publicado: (2022)

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Zhang, Qiang, et al.
Publicado: (2022)

Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Ngwenya, Menzi P., et al.
Publicado: (2023)

Lactiplantibacillus plantarum–Nomad and Ideal Probiotic
por: Fidanza, Mario, et al.
Publicado: (2021)

Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives
por: Zotta, Teresa, et al.
Publicado: (2022)

Comprehensive pan‐genome analysis of Lactiplantibacillus plantarum complete genomes
por: Carpi, Francesco M., et al.
Publicado: (2021)

Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat
por: Chuang, Yu-Chun, et al.
Publicado: (2019)

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function
por: Marracino, Luisa, et al.
Publicado: (2022)

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
por: Zhang, Guohua, et al.
Publicado: (2021)

Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation by Lactiplantibacillus plantarum
por: Vaccalluzzo, Amanda, et al.
Publicado: (2022)

Effects of Cellulase and Lactiplantibacillus plantarum on the Fermentation Parameters, Nutrients, and Bacterial Community in Cassia alata Silage
por: Xian, Zhenyu, et al.
Publicado: (2022)

Safety Assessment of One Lactiplantibacillus plantarum Isolated from the Traditional Chinese Fermented Vegetables—Jiangshui
por: Ou, Dexin, et al.
Publicado: (2022)

Draft Genome Sequence of Lactiplantibacillus plantarum DMR09, Isolated from Spontaneously Fermented Dahi
por: Tirwa, Ranjan Kaushal, et al.
Publicado: (2023)

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread
por: Liu, Yan, et al.
Publicado: (2023)

Complete Closed Genome Sequence of the Inulin-Utilizing Lactiplantibacillus plantarum Strain Lp900, Obtained Using a Hybrid Nanopore and Illumina Assembly
por: Fuhren, Jori, et al.
Publicado: (2021)

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice
por: Liang, Jia Rui, et al.
Publicado: (2022)

Strain diversity of plant‐associated Lactiplantibacillus plantarum
por: Yu, Annabelle O., et al.
Publicado: (2021)

Distribution of bacteriocin genes in the lineages of Lactiplantibacillus plantarum
por: Choi, Sungmi, et al.
Publicado: (2021)

Characterization of extracellular vesicles from Lactiplantibacillus plantarum
por: Kurata, Atsushi, et al.
Publicado: (2022)

Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity
por: Tsui, Chia-Yu, et al.
Publicado: (2021)

Biodiversity of Lactobacillus plantarum from traditional Italian wines
por: Testa, Bruno, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_q98ajjfq8aknlakc1a61ibjlrk