Microbial diversity associated with Tibetan kefir grains and its protective effects against ethanol-induced oxidative stress in HepG2 cells

Author:

Cui Yuanyuan,Ning Mengge,Chen Hong,Zeng Xuejun,Yue Yuan,Yuan Yahong,Yue Tianli

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

1. Potential mechanistic pathways underlying intestinal and hepatic effects of kefir in high-fructose-fed rats;Akar;Food Research International,2021

2. Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality;Andrade;Lebensmittel-Wissenschaft & Technologie,2021

3. Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry;Asuagunduz;Food Bioscience,2022

4. Kefir-isolated bacteria and yeasts inhibit Shigella flexneri invasion and modulate pro-inflammatory response on intestinal epithelial cells;Bolla;Beneficial Microbes,2016

5. The microbiota and health promoting characteristics of the fermented beverage kefir;Bourrie;Frontiers in Microbiology,2016

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