Isolation and characterization of an antioxidant exopolysaccharide produced by Bacillus sp. S-1 from Sichuan Pickles.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.09.069
Abstract: It is urgent to explore food-grade EPSs from edible microorganism. In this study, a new type of exopolysaccharide (EPS) secreted by Bacillus sp. S-1 from Sichuan Pickles was isolated and fractioned on anion-exchange and gel-filtration… read more here.
Keywords: isolation characterization; antioxidant exopolysaccharide; characterization antioxidant; bacillus sichuan ... See more keywords
Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles
Sign Up to like & getrecommendations! Published in 2020 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2020.00774
Abstract: Among cariogenic microbes, Streptococcus mutans is considered a major etiological pathogen of dental caries. Lactobacilli strains have been promoted as possible probiotic agents against S. mutans, although the inhibitory effect of Lactobacilli on caries has… read more here.
Keywords: plantarum k41; mutans biofilm; k41; formation ... See more keywords
Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12081593
Abstract: Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism… read more here.
Keywords: volatile compounds; pellicle formation; sichuan pickles; perilla ... See more keywords