Fermented fruits and vegetables of Asia: a potential source of probiotics
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Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewThe effect of immunoregulation of Streptococcus lactis L16 strain upon Staphylococcus aureus infection.The evolution and population structure of Lactobacillus fermentum from different naturally fermented products as determined by multilocus sequence typing (MLST).Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China.Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet.Oral Lactobacilli and Dental Caries: A Model for Niche Adaptation in Humans.Trends in dairy and non-dairy probiotic products - a review.Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line.Antiviral effect of vitamin A on norovirus infection via modulation of the gut microbiome.Probiotics and Disease: A Comprehensive Summary-Part 2, Commercially Produced Cultured and Fermented Foods Commonly Available in the United States.Bacteriocins from lactic acid bacteria and their potential in the preservation of fruit products.In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™.In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olivesFermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains.Lactobacillus allii sp. nov. isolated from scallion kimchi.Novel probiotics isolated from a Japanese traditional fermented food, Funazushi, attenuates DSS-induced colitis by increasing the induction of high integrin αv/β8-expressing dendritic cells.Multilocus Genetic Characterization of Lactobacillus fermentum Isolated from Ready-to-Eat Canned Food.Selection of indigenous Lactobacillus paracasei CD4 and Lactobacillus gastricus BTM 7 as probiotic: assessment of traits combined with principal component analysis.Synbiotic effects of β-glucans from cauliflower mushroom and Lactobacillus fermentum on metabolic changes and gut microbiome in estrogen-deficient rats.Health benefits of fermented foods.Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage.Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials.Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods.Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: ReviewWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
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P2860
Fermented fruits and vegetables of Asia: a potential source of probiotics
description
2014 nî lūn-bûn
@nan
2014 թուականին հրատարակուած գիտական յօդուած
@hyw
2014 թվականին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Fermented fruits and vegetables of Asia: a potential source of probiotics
@ast
Fermented fruits and vegetables of Asia: a potential source of probiotics
@en
Fermented fruits and vegetables of Asia: a potential source of probiotics
@nl
type
label
Fermented fruits and vegetables of Asia: a potential source of probiotics
@ast
Fermented fruits and vegetables of Asia: a potential source of probiotics
@en
Fermented fruits and vegetables of Asia: a potential source of probiotics
@nl
prefLabel
Fermented fruits and vegetables of Asia: a potential source of probiotics
@ast
Fermented fruits and vegetables of Asia: a potential source of probiotics
@en
Fermented fruits and vegetables of Asia: a potential source of probiotics
@nl
P2860
P50
P3181
P356
P1476
Fermented fruits and vegetables of Asia: a potential source of probiotics
@en
P2093
Ramesh Chandra Ray
P2860
P304
P3181
P356
10.1155/2014/250424
P407
P577
2014-01-01T00:00:00Z