Cited by 107Probiotics and Fermented FoodsEnzyme Production and CharacterizationInfant Nutrition and Health

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Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods

Xu, Yihan, Zhou, Tao, Tang, Huiqin, Li, Xiqiang, Chen, Yujing, Zhang, Limin, Zhang, Jianhua·2020·Food Control

DOI 10.1016/j.foodcont.2019.107057

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Authors: Xu, Y., Zhou, T., Tang, H., Li, X., Chen, Y., Zhang, L., & Zhang, J.
Affiliations: Shanghai Jiao Tong University (CN)
Corresponding author: Zhang, Jianhua
ORCID: Zhou, Tao
Chen, Yujing
Zhang, Jianhua
Venue: Food Control
Publisher: Elsevier BV
Published: 2020-05
Volume: 111
Pages: 107057
ISSN: 0956-7135 (ISSN-L)
DOI: 10.1016/j.foodcont.2019.107057
OpenAlex: W2995155550
Cited by: 107
References: 64
Citations by year: 2026: 16 · 2025: 21 · 2024: 19 · 2023: 9 · 2022: 17 · 2021: 16 · 2020: 9
FWCI: 8.10
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Control (publishedVersion)
Funders: Shanghai Municipal Agricultural Commission
Ministry of Science and Technology of the People's Republic of China
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords: probiotic potential, amylase activity, Lactobacillus plantarum, bile salt tolerance, low pH tolerance, antimicrobial activity, self-aggregation, co-aggregation, antibiotic susceptibility, starter cultures, starch fermentation

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Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods

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