In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

By Zhuang Guo, Jicheng Wang, Liya Yan, Wei Chen, Xiaoming Liu, Heping Zhang. 2009

186 citations recorded by the source corpus.

How researchers see this paper

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

Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity (2014, methodology): “To evaluate the small intestinal transit tolerance, 1 mL of the culture was removed after 2, 4 and 8 h to determine the total viable count (Guo et al., 2009).”
Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “casei and yogurt cultures, the levels of 3-hydroxy-2butanone and hexanoic acid greatly increased [65].”