New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0-Reference-Cited by-同舟云学术

New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0

Published:2023-09-26 Issue:10 Volume:9 Page:868
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Lee Bao-Hong¹,Shih Ming-Kuei²^ORCID,Hou Chih-Yao³^ORCID

Affiliation:

1. Department of Horticulture, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 600355, Taiwan

2. Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan

3. Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan

Abstract

Lactic acid bacteria and Bacillus species are not only microorganisms that are often used in fermented products and food industries but they are also considered human probiotics because their metabolites are beneficial to organisms [...]

Funder

National Science and Technology Council

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

https://www.mdpi.com/2311-5637/9/10/868/pdf

Reference9 articles.

1. Da Silva, A.R., de Souza de Azevedo, P.O., Converti, A., and de Souza Oliveira, R.P. (2023). Cultivation of lactic acid bacteria and evaluation of the antimicrobial potential of partially purified bacteriocin-like inhibitory substances against cariogenic and food pathogens. Fermentation, 8.

2. Li, L., Zhao, H., Gou, W., Lu, G., Xiao, B., Chen, C., and Li, P. (2022). Effects of lactic acid bacteria inoculants and stage-increased storage temperature on silage fermentation of oat on the Qinghai-Tibet plateau. Fermentation, 8.

3. Afolabi, I.S., Ahuekwe, E.F., Garuba, P.A., Adigun, A.J., Odutayo, O.E., and Adeyemi, A.O. (2023). Enterococcus faecalis-indued biochemical transformation during fermentation of underutilized Solenostemon monostachyus leaves. Fermentation, 9.

4. Liu, G., Shu, G., Wang, J., Wang, Z., Liu, Y., Li, Y., and Chen, L. (2023). Purification and identification of EPS produced by five lactic acid bacteria and evaluation of their effects on the texture of fermented goat milk. Fermentation, 9.

5. Kozłowska, M., Ziarno, M., Zareba, D., and Scibisz, I. (2023). Exploring the possibility of enriching fermented milks with young barley leaves powder preparation. Fermentation, 9.

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