Cargando…

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products

Gut microbes and their metabolites maintain the health and homeostasis of the host by communicating with the host via various biochemical and physical factors. Changing lifestyle, chronic intake of foods rich in refined carbohydrates and fats have caused intestinal dysbiosis and other lifestyle-base...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ghosh, Tamoghna, Beniwal, Arun, Semwal, Anupama, Navani, Naveen Kumar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6444180/ https://www.ncbi.nlm.nih.gov/pubmed/30972037 http://dx.doi.org/10.3389/fmicb.2019.00502

Ejemplares similares

Draft Genome Sequence of Limosilactobacillus fermentum Strain NKN-51, Isolated from Fermented Yak Milk in the Western Himalayas of India
por: Beniwal, Arun, et al.
Publicado: (2021)

In vitro screening and characterization of lactic acid bacteria from Lithuanian fermented food with potential probiotic properties
por: Megur, Ashwinipriyadarshini, et al.
Publicado: (2023)

New insights into immunomodulatory properties of lactic acid bacteria fermented herbal medicines
por: Zhu, Hongru, et al.
Publicado: (2022)

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food
por: Choi, Ah-Rang, et al.
Publicado: (2018)

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar
por: Somashekaraiah, Rakesh, et al.
Publicado: (2019)

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
por: Xu, Xinxing, et al.
Publicado: (2018)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives
por: Rodríguez-Gómez, Francisco, et al.
Publicado: (2017)

Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques
por: Nandha, Mausamy C., et al.
Publicado: (2023)

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods
por: Khushboo,, et al.
Publicado: (2023)

Cell Viability and Functionality of Probiotic Bacteria in Dairy Products
por: Vinderola, Gabriel, et al.
Publicado: (2011)

Isolation of Efficient Xylooligosaccharides-Fermenting Probiotic Lactic Acid Bacteria from Ethnic Pickled Bamboo Shoot Products
por: Kanpiengjai, Apinun, et al.
Publicado: (2022)

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
por: Harper, Aimee R., et al.
Publicado: (2022)

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk
por: Saboori, Bahareh, et al.
Publicado: (2022)

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation
por: Li, Jie, et al.
Publicado: (2020)

Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters
por: Huligere, Sujay S., et al.
Publicado: (2023)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
por: Parlindungan, Elvina, et al.
Publicado: (2021)

Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria
por: Zamfir, Medana, et al.
Publicado: (2022)

Identification of lactic acid bacteria associated with traditional cachaça fermentations
por: Gomes, Fatima C. O., et al.
Publicado: (2010)

Effects of Lactic Acid Bacteria Isolated From Rumen Fluid and Feces of Dairy Cows on Fermentation Quality, Microbial Community, and in vitro Digestibility of Alfalfa Silage
por: Guo, Linna, et al.
Publicado: (2020)

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
por: Shi, Ce, et al.
Publicado: (2022)

Growth Enhancement of Probiotic Pediococcus acidilactici by Extractive Fermentation of Lactic Acid Exploiting Anion-Exchange Resin
por: Othman, Majdiah, et al.
Publicado: (2018)

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
por: Abdel Tawab, Fatma I., et al.
Publicado: (2023)

Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation
por: Chen, Lijuan, et al.
Publicado: (2023)

Lactic Acid Bacteria in Finfish—An Update
por: Ringø, Einar, et al.
Publicado: (2018)

Screening and evaluation of lactic acid bacteria with probiotic potential from local Holstein raw milk
por: Zhang, Wenqing, et al.
Publicado: (2022)

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties
por: Chen, Liwei, et al.
Publicado: (2020)

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods
por: Linares, Daniel M., et al.
Publicado: (2017)

Sensitivity of Molds From Spoiled Dairy Products Towards Bioprotective Lactic Acid Bacteria Cultures
por: Shi, Ce, et al.
Publicado: (2021)

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar
por: Xia, Menglei, et al.
Publicado: (2022)

Fermentation weight loss, fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria at different silo densities
por: Xu, Haiwen, et al.
Publicado: (2022)

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis
por: Verni, Michela, et al.
Publicado: (2021)

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
por: Shi, Zihang, et al.
Publicado: (2022)

Tannin tolerance lactic acid bacteria screening and their effects on fermentation quality of stylo and soybean silages
por: Gao, Lin, et al.
Publicado: (2022)

Response of fermentation quality and microbial community of oat silage to homofermentative lactic acid bacteria inoculation
por: Tahir, Muhammad, et al.
Publicado: (2023)

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts
por: Bartkiene, Elena, et al.
Publicado: (2019)

Safety and Growth Optimization of Lactic Acid Bacteria Isolated From Feedlot Cattle for Probiotic Formula Design
por: Aristimuño Ficoseco, Cecilia, et al.
Publicado: (2018)

Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications
por: Ruiz-Ramírez, Yesica, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_ud8q8m9vbov3j9aggmd51lnupi