Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon DOI
Li Cao,

Mengxi Wan,

Zhixing Xian

et al.

Food & Function, Journal Year: 2024, Volume and Issue: 15(18), P. 9434 - 9445

Published: Jan. 1, 2024

The fermentation of red pitaya pulp by Lacticaseibacillus casei and Bifidobacterium breve resulted in the increased average molecular weight oligosaccharides augmented abundance Lactobacillus Faecalibacterium .

Language: Английский

Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps) DOI

Liu Zhen-heng,

Gaofeng Dong,

Jing Liu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 201, P. 115557 - 115557

Published: Jan. 5, 2025

Language: Английский

Citations

1
Antioxidant and Immunostimulatory Effects of Lactobacillus Strains in RAW 264.7 Macrophages via NF-κB and MAPK Signaling Pathways DOI
Ji Young Park,

Hyun Joo Yoon,

Na-Kyoung Lee

et al.

Probiotics and Antimicrobial Proteins, Journal Year: 2025, Volume and Issue: unknown

Published: April 4, 2025

Language: Английский

Citations

0
Transcriptomic and biochemical analyses reveal the cell membrane defense regulated by LiaFSR-LiaX system in Lacticaseibacillus paracasei L9 under bile salt stress DOI

Ningning Yan,

Ting Rong Luo,

Yanmei Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105145 - 105145

Published: Sept. 1, 2024

Language: Английский

Citations

1
Dynamic changes in the gel properties, microbial community, and volatile flavor profile of Spanish mackerel (Scomberomorus niphonius) sausages inoculated with Lactiplantibacillus plantarum CY1-2 DOI

Xinran Lv,

Wenyu Wu,

Shuilin Liu

et al.

Food & Function, Journal Year: 2024, Volume and Issue: unknown

Published: Jan. 1, 2024

This study aimed to examine the dynamic changes in gel properties, microbial diversity, and volatile flavor compounds (VFCs) of Spanish mackerel sausages inoculated with Lactiplantibacillus plantarum CY1-2 during fermentation.

Language: Английский

Citations

1
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum DOI
Chang-Cheng Li, Shu-Jun Guo,

Yu-Ting Feng

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 467, P. 142232 - 142232

Published: Nov. 26, 2024

Language: Английский

Citations

1
Lacticaseibacillus casei- and Bifidobacterium breve-fermented red pitaya promotes beneficial microbial proliferation in the colon DOI
Li Cao,

Mengxi Wan,

Zhixing Xian

et al.

Food & Function, Journal Year: 2024, Volume and Issue: 15(18), P. 9434 - 9445

Published: Jan. 1, 2024

The fermentation of red pitaya pulp by Lacticaseibacillus casei and Bifidobacterium breve resulted in the increased average molecular weight oligosaccharides augmented abundance Lactobacillus Faecalibacterium .

Language: Английский

Citations

1