Utilization of <i>Lactobacillus rhamnosus</i> as probiotic adjunct culture for the development of tempeh-Reference-Cited by-同舟云学术

Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh

Published:2024-09-12 Issue:1 Volume:27 Page:1279-1289
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ahmed Naveed¹,Saeed Muhammad¹,Asghar Aasma²,Abdullah Butt Muhammad¹,Afzaal Muhammad³,Saeed Farhan³,Wahab Rizwan⁴,Alomar Suliman Yousef⁴,Nawaz Asad⁵,Akram Noor³,Teferi Asres Degnet⁶

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

2. Department of Nutritional Science, Government College University Faisalabad, Faisalabad, Pakistan

3. Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan

4. Zoology Department, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia

5. Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China

6. Bahir Dar Food and Nutrition Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2398016

Reference34 articles.

1. A review and comparative perspective on health benefits of probiotic and fermented foods

2. Symbiosis culture of probiotic Escherichia coli Nissle 1917 and Lactobacillus rhamnosus GG using lactate utilization protein YkgG

3. Diversity of Protease-Producing Bacillus spp. From Fresh Indonesian Tempeh Based on 16S rRNA Gene Sequence

4. Global estimates of diabetes prevalence for 2013 and projections for 2035

5. Apparent bioavailability of isoflavones in urinary excretions of postmenopausal Malay women consuming tempeh compared with milk