Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products
By Y. Bao, Yanchao Zhang, Yong Zhang, Yong Liu, Shuiquan Wang, Ximei Dong, Yanyan Wang, Heping Zhang. 2010
408 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/753b24883d52092a0f13848081a4f483b2bf03d4
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Citations in the corpus
- Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity (2014, methodology): “…survival rate was calculated according to the following equation: survival rateð%Þ ¼ log cfu N1=log cfu N0 100%; where N1 ¼ the total viable count of LAB strains after treatment by simulated gastrointestinal juices and N0 ¼ the total viable count of LAB strains before treatment (Bao et al., 2010).”
- Characterization and evaluation of lactic acid bacteria isolated from goat milk (2015, result): “To test the tolerance to intestinal juice, in accordance with Bao et al. (2010), 0.”
- Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, background): “…research has started to increase on probiotic functions of lactic acid bacteria isolated from foods like dairy products (Maragkoudakis et al., 2006; Bao et al., 2010; Monteagudo-Mera et al., 2012; Espeche et al., 2012), dry sausages (Papamanoli et al., 2003; Pennacchia et al., 2004; De Vuyst et…”
- Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA (2014, background): “…their beneficial effect on the host, probiotic bacterium must survive during transition through the stomach and upper part of the intestinal tract and reach the intestine in sufficiently high numbers (Bao et al., 2010; Sathyabama, Vijayabharathi, Bruntha Devi, Ranjith Kumar, & Priyadarisini, 2012).”