ASSESSMENT OF POTENTIAL PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA AND YEAST STRAINS

By V. Gotcheva, E. Hristozova, T. Hristozova, M. Guo, Z. Roshkova, A. Angelov. 2002

156 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/96c20e2666da8e0f76a734be7506e70ec529fc89

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Izaskun Marañón
2. M. Villarán
3. M. Chávarri

In Molecular Biology

1. Izaskun Marañón
2. M. Villarán
3. M. Chávarri

In Nutrition and Dietetics

1. Izaskun Marañón
2. M. Villarán
3. M. Chávarri

Citations in the corpus

• Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Multiple reports have described their health benefits on gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anti-carcinogenic properties, antidiarrheal properties, improvement in”
• Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation (2006, result): “As reported by Gotcheva et al. (2002) two stains of Candida showed good inhibition of S. enteritidis, whereas other researchers reported that certain mycocins have inhibitory effects on some pathogenic Gram-positive bacteria, including S. aureus (Izgu and Altinbay 1997).”