Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.02.004
Abstract: The present study describes an in vitro characterization of strains of lactic acid bacteria, focusing on physiological characters of probiotic interest, and a subsequent placebo-controlled, crossover administration trial, with a cohort of healthy volunteers. The… read more here.
Keywords: probiotic potential; fermented milk; microbiota; healthy volunteers ... See more keywords
Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111097
Abstract: Abstract Galacto-oligosaccharides (GOS) are prevalent prebiotic ingredients of various functional foods. GOS synthesis by β-galactosidase from whey-derived lactose results in a crude GOS mixture containing additionally lactose, glucose and galactose. In this study, we assessed… read more here.
Keywords: fermentation; galacto oligosaccharides; production; potential lactobacillus ... See more keywords
Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.774903
Abstract: The objective of this study was to assess in vitro probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. In total, 74 acid-producing Gram-positive strains with rod-shaped under the microscope were… read more here.
Keywords: shaanxi china; probiotic potential; potential lactobacillus; lactobacillus strains ... See more keywords