Cargando…

Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation

Background: There are several potential healthy or nutritional benefits from the use of lactic acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi, yogurt, and baby feces in the Hong Kong area and evaluate their performance in fermented soymilk, which allowed...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Haicui, Shum, Tim-Fat, Chiou, Jiachi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705588/ https://www.ncbi.nlm.nih.gov/pubmed/34946146 http://dx.doi.org/10.3390/microorganisms9122544

Ejemplares similares

Elucidation of Anti-Hypertensive Mechanism by a Novel Lactobacillus rhamnosus AC1 Fermented Soymilk in the Deoxycorticosterone Acetate-Salt Hypertensive Rats
por: Wu, Haicui, et al.
Publicado: (2022)

Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteria
por: YAMAMOTO, Naoki, et al.
Publicado: (2019)

Potential Benefits of Probiotics and Prebiotics for Coronary Heart Disease and Stroke
por: Wu, Haicui, et al.
Publicado: (2021)

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)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

Hypotensive effect of captopril on deoxycorticosterone acetate-salt-induced hypertensive rat is associated with gut microbiota alteration
por: Wu, Haicui, et al.
Publicado: (2021)

Characterization of Two Mannitol-Producing Leuconostoc Strains from Pa-Kimchi and Their Application for Juice and Yogurt Fermentation
por: Kang, Yun Ji, et al.
Publicado: (2023)

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
por: Hoxha, Ramize, et al.
Publicado: (2023)

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet
por: Kobayashi, Maki, et al.
Publicado: (2012)

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women
por: Desfita, Sri, et al.
Publicado: (2021)

Impact of Plasticizer on the Intestinal Epithelial Integrity and Tissue-Repairing Ability within Cells in the Proximity of the Human Gut Microbiome
por: Shum, Tim-Fat, et al.
Publicado: (2023)

Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion
por: Huo, Chunyan, et al.
Publicado: (2023)

Tracking of Intentionally Inoculated Lactic Acid Bacteria Strains in Yogurt and Probiotic Powder
por: Sharma, Anshul, et al.
Publicado: (2019)

Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
por: Yang, So-Young, et al.
Publicado: (2022)

Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
por: Yu, Hyun-Hee, et al.
Publicado: (2017)

Evolving towards professionalism in emergency nursing in Hong Kong
por: Wong, Eliza Mi-Ling, et al.
Publicado: (2008)

Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review
por: Kowalski, Rebecca, et al.
Publicado: (2020)

Oral Administration of Fermented Probiotics Improves the Condition of Feces in Adult Horses
por: ISHIZAKA, Saori, et al.
Publicado: (2014)

Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats
por: Babashahi, Mina, et al.
Publicado: (2015)

Genomic Characterization and Probiotic Potency of Bacillus sp. DU-106, a Highly Effective Producer of L-Lactic Acid Isolated From Fermented Yogurt
por: Li, Pan, et al.
Publicado: (2018)

Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
por: Almghawesh, Enas, et al.
Publicado: (2022)

Citizen science: An alternative way for water monitoring in Hong Kong
por: Ho, Simon Yat-Fan, et al.
Publicado: (2020)

Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi
por: Heo, Sojeong, et al.
Publicado: (2021)

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
por: Letizia, Francesco, et al.
Publicado: (2023)

Effect of Fungi on Metabolite Changes in Kimchi During Fermentation
por: Seo, Seung-Ho, et al.
Publicado: (2020)

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
por: Park, Jung-Min, et al.
Publicado: (2022)

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation
por: Gao, Yaxin, et al.
Publicado: (2022)

Manufacturing yogurt and fermented milks /
Publicado: (2006)

Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
por: Jung, Suk Hee, et al.
Publicado: (2012)

Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi
por: Park, Boyeon, et al.
Publicado: (2017)

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi
por: Hwang, Hyelyeon, et al.
Publicado: (2018)

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)

Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition
por: Marchwińska, Katarzyna, et al.
Publicado: (2021)

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
por: Kim, Young Joo, et al.
Publicado: (2016)

Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria
por: Yang, Yaling, et al.
Publicado: (2023)

In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk
por: Qian, Fang, et al.
Publicado: (2019)

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk
por: Wan, Peng, et al.
Publicado: (2023)

Plants of Hong Kong /
por: Thrower, S. L.
Publicado: (1971)

Hospital in Hong Kong
Publicado: (1892)

Melioidosis in Hong Kong
por: Lui, Grace, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_u21vo3251tmbcl7glcbo3514oo