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Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods
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“These percentages of hydrophobicity and auto-aggregation are higher than those found in other studies with LAB species [40,41].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [41]
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“The adherence values found were similar to those of other studies for LAB isolated from fermented foods [41,46].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [41]
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Metadata
- 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
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2020-05
- Volume
- 111
- Pages
- 107057
- ISSN
- 0956-7135 (ISSN-L)
- 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
- 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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