Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jianzhu Wen"'
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 2, Pp 323-331 (2022)
Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus,
Externí odkaz:
https://doaj.org/article/dc3d60fd088047519015535581681ccd
Autor:
Jianzhu Wen, Yixing Yu, Mengqi Chen, Lei Cui, Qiang Xia, Xiaoqun Zeng, Yuxing Guo, Daodong Pan, Zhen Wu
Publikováno v:
Microbiology Spectrum, Vol 10, Iss 2 (2022)
ABSTRACT More and more people are aware of the importance of intestinal flora to human health, and people are interested in the regulation of intestinal flora and its interaction with the host. The survival status of the probiotics in the gastrointes
Externí odkaz:
https://doaj.org/article/ce967bc6eac94b649865fe4f2ad1c801
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 2, Pp 323-331 (2022)
Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20eeb4522bc2b1839d158e246751f931
https://doi.org/10.1016/j.fshw.2021.11.006
https://doi.org/10.1016/j.fshw.2021.11.006
Publikováno v:
Foodfunction. 13(6)
As a broadly defined member of lactic acid bacteria (LAB), the Lactobacillus strain is well characterized in food fermentation and specific strains can enhance the intestinal barrier function and be recognized as the probiotic strain. In recent years
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b68383582b1ab03ac87c76775012980
https://pubmed.ncbi.nlm.nih.gov/35226005
https://pubmed.ncbi.nlm.nih.gov/35226005
As the importance of gut microbiota in health is increasingly recognized, the interest in interventions that can modulate the microbiota and its interactions with its host has soared. The survival status of the probiotics in the gastrointestinal envi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5208857a2703ef114ac952873525c382
https://doi.org/10.1101/2021.06.01.446689
https://doi.org/10.1101/2021.06.01.446689
Autor:
Jianzhu Wen, Xiaotao Liu, Fengxuan Lang, Zhendong Cai, Yuxing Guo, Daodong Pan, Zhen Wu, Xiaoqun Zeng
The use of probiotic starters in the milk fermentation could provide the dairy products with unique flavors, textures and some health benefits. In this research, L. plantarum A3 was identified as a probiotic with good fermentation characters during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fc2fdf6d24809dc7b881cf1345838ec
https://doi.org/10.21203/rs.2.19186/v1
https://doi.org/10.21203/rs.2.19186/v1
Autor:
Jusheng Zheng, Yuxing Guo, Hangzhen Lan, Daodong Pan, Zhen Wu, Jianzhu Wen, Pei Cao, Guo Yang
Publikováno v:
Food Research International. 140:110047
Oligosaccharides are prebiotics that can be used to regulate microbes in the host intestine. In this study, we investigated the effects of different oligosaccharides on the changes of the intestinal microbial communities and co-related functional gen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67c7a4a8912ad85d384d883c8a9edc25
https://doi.org/10.1016/j.foodres.2020.110047
https://doi.org/10.1016/j.foodres.2020.110047