Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

(2020) Belal J. Muhialdin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?

(2019) Rayrinne Ferreira Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice

(2019) Belal J. Muhialdin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives

(2019) Brisha Arulrajah et al.   FOOD CONTROL

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

(2018) Emmanuel Kwaw et al.   FOOD CHEMISTRY

Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes

(2018) Ilaria De Pasquale et al.   FOOD RESEARCH INTERNATIONAL

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

(2018) Yuchen Wang et al.   PROCESS BIOCHEMISTRY

Probiotic dairy-based beverages: A review

(2018) Nazli Turkmen et al.   Journal of Functional Foods

Comprehensive NMR analysis of two kinds of post-fermented tea and their anti-glycation activities in vitro

(2018) Mimin Zhang et al.   FOOD CHEMISTRY

Quality enhancement of prickly pears ( Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

(2017) Sandeep K. Panda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

(2017) Duangporn Kantachote et al.   Journal of Functional Foods

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

(2017) Seyed Mohammad Bagher Hashemi et al.   Journal of Functional Foods

Probiotic Lactobacillus casei expressing porcine antimicrobial peptide PR39 elevates antibacterial activity in the gastrointestinal tract

(2016) Lei Zhang et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

(2016) Amene Nematollahi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigation into the antioxidant role of arginine in the treatment and the protection for intralipid-induced non-alcoholic steatohepatitis

(2015) Marwa M. Abu-Serie et al.   Lipids in Health and Disease

Antimicrobial peptide m2163 or m2386 identified from Lactobacillus casei ATCC 334 can trigger apoptosis in the human colorectal cancer cell line SW480

(2015) Tsung-Lin Tsai et al.   TUMOR BIOLOGY

Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

(2014) Luísa Z.C. Martins de Sá et al.   Journal of Functional Foods

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

(2013) Pasquale Filannino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of probiotic lactobacillus casei ATCC 334 production using date powder as carbon source

(2012) A. Shahravy et al.   Chemical Industry & Chemical Engineering Quarterly

Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

(2012) Thatyane Vidal Fonteles et al.   Food and Bioprocess Technology

Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

(2011) Elisa Alonso González et al.   FOOD RESEARCH INTERNATIONAL

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

(2009) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY