Cargando…

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources

Folates are essential micronutrients, and folate deficiency still occurs in many countries. Lactic acid bacteria (LAB) are known to be able to synthesize folates during fermentation, but the folate production is strain-dependent and influenced by the fermentation medium, presence of a folate precurs...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mahara, Fenny Amilia, Nuraida, Lilis, Lioe, Hanifah Nuryani
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2021
Materias:	Original
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8276708/ https://www.ncbi.nlm.nih.gov/pubmed/34316488 http://dx.doi.org/10.3746/pnf.2021.26.2.230

Ejemplares similares

The Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources
por: Mahara, Fenny Amilia, et al.
Publicado: (2023)

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk
por: Rubak, Yuliana Tandi, et al.
Publicado: (2022)

Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
por: Rubak, Yuliana Tandi, et al.
Publicado: (2020)

In Vitro Characterization of Lactic Acid Bacteria from Indonesian Kefir Grains as Probiotics with Cholesterol-Lowering Effect
por: Yusuf, Dandy, et al.
Publicado: (2020)

Bacteriophages of lactic acid bacteria and their impact on milk fermentations
por: Garneau, Josiane E, et al.
Publicado: (2011)

Separation of viable lactic acid bacteria from fermented milk
por: Nishino, Tomohiko, et al.
Publicado: (2018)

Chemical and Antioxidant Characteristics of Skin-Derived Collagen Obtained by Acid-Enzymatic Hydrolysis of Bigeye Tuna (Thunnus obesus)
por: Devita, Liza, et al.
Publicado: (2021)

Importance of lactic acid bacteria in Asian fermented foods
por: Rhee, Sook Jong, et al.
Publicado: (2011)

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk
por: Nyambane, Bitutu, et al.
Publicado: (2014)

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk
por: Zhang, Xue, et al.
Publicado: (2022)

The Bioactivity Prediction of Peptides from Tuna Skin Collagen Using Integrated Method Combining In Vitro and In Silico
por: Devita, Liza, et al.
Publicado: (2021)

Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk
por: Ng, Ker-Sin, et al.
Publicado: (2022)

Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk
por: Nagyzbekkyzy, Elvira, et al.
Publicado: (2020)

A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
por: Fan, Xiankang, et al.
Publicado: (2021)

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
por: Zhang, Panling, et al.
Publicado: (2022)

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin
por: Canon, Fanny, et al.
Publicado: (2020)

In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria
por: Glazunova, Olga A., et al.
Publicado: (2022)

Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods
por: Ren, Dayong, et al.
Publicado: (2018)

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

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk
por: Bin Masalam, Maged S., et al.
Publicado: (2018)

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
por: Ziarno, Małgorzata, et al.
Publicado: (2020)

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

Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product
por: Obioha, Promiselynda I., et al.
Publicado: (2023)

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

Purification, HR-LC-ESI-MS-MS Identification, and Peptide Prediction of Bacteriocin-Like Inhibitory Substances Produced by Streptomyces sp. Isolated from Chanos chanos
por: Kurnianto, Muhammad Alfid, et al.
Publicado: (2022)

A Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods
por: Zareian, Mohsen, et al.
Publicado: (2012)

The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats
por: KAMIYA, Seitaro, et al.
Publicado: (2013)

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
por: Huang, Zhihai, et al.
Publicado: (2020)

Probiotic potential of β‑galactosidase‑producing lactic acid bacteria from fermented milk and their molecular characterization
por: Vasudha, Mahanthesh, et al.
Publicado: (2023)

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt
por: Li, Hui, et al.
Publicado: (2022)

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
por: Sáez, Gabriel D., et al.
Publicado: (2018)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

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)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
por: Mokoena, Mduduzi Paul, et al.
Publicado: (2016)

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
por: Akabanda, Fortune, et al.
Publicado: (2014)

Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation
por: Gavrilova, Elizaveta, et al.
Publicado: (2019)

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
por: Cho, Young-Hee, et al.
Publicado: (2015)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

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

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_3rclvskr2683rkjpvfh3vlv7d8