Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities

(2019) Kridsada Unban et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potential biotechnological properties of an exopolysaccharide produced by newly isolated Bacillus tequilensis-GM from spontaneously fermented goat milk

(2019) Yousra Abid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: a review

(2018) Sunny Dhiman et al.   INTERNATIONAL MICROBIOLOGY

Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract

(2017) Siriporn Chaikaew et al.   JOURNAL OF MICROBIOLOGY

Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf ( Camellia sinensis var. assamica ) in northern Thailand

(2016) Apinun Kanpiengjai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation

(2016) Youyi Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation, characterization and evaluation of probiotic lactic acid bacteria for potential use in animal production

(2016) Yaneisy García-Hernández et al.   RESEARCH IN VETERINARY SCIENCE

Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

(2016) Danyue Zhao et al.   Journal of Functional Foods

Purification of Antilisterial Peptide (Subtilosin A) from Novel Bacillus tequilensis FR9 and Demonstrate Their Pathogen Invasion Protection Ability Using Human Carcinoma Cell Line

(2016) Rizwana Parveen Rani et al.   Frontiers in Microbiology

Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation

(2015) Youyi Huang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Determining the probiotic potential of cholesterol-reducing Lactobacillus and Weissella strains isolated from gherkins (fermented cucumber) and south Indian fermented koozh

(2015) Marimuthu Anandharaj et al.   RESEARCH IN MICROBIOLOGY

Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products

(2013) Ami Patel et al.   Food Bioscience

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

(2012) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Optimization of Culture Medium for Novel Cell-Associated Tannase Production from Bacillus massiliensis Using Response Surface Methodology

(2012) Prasanna D. Belur   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Bacillus sphaericus: The highest bacterial tannase producer with potential for gallic acid synthesis

(2011) Shailendra Raghuwanshi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY