Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kessavane Ragul"'
Publikováno v:
Probiotics and Antimicrobial Proteins. 12:1039-1044
Fermented foods are known to be rich source of valuable nutrients and probiotics. Previously, our study reported the isolation and characterization of eight potential probiotic strains from traditional mango brine pickle, which has been conventionall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98137e54d9b27c7593ced0d0b6f0a3d2
https://doi.org/10.1007/s12602-019-09617-7
https://doi.org/10.1007/s12602-019-09617-7
Publikováno v:
Probiotics and antimicrobial proteins. 12(4)
Present study is intended to assess the probiotic properties of Bacillus spp. isolated from idli batter, a traditional fermented food of Southern India and Sri Lanka. A total of 32 isolates were screened for potential pathogenic behaviour through hae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::588bfb3b574616835662421d06abb9b9
https://pubmed.ncbi.nlm.nih.gov/32266650
https://pubmed.ncbi.nlm.nih.gov/32266650
Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle
Publikováno v:
Journal of Food Science and Technology. 54:4473-4483
Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d28dc9c47a9e3d0e4a599e4652d56d
https://doi.org/10.1007/s13197-017-2928-6
https://doi.org/10.1007/s13197-017-2928-6
Publikováno v:
Journal of Pure and Applied Microbiology. 10:2843-2848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a979296721a314ef6f03f6b0584e3064
https://doi.org/10.22207/jpam.10.4.45
https://doi.org/10.22207/jpam.10.4.45
Publikováno v:
Food Chemistry. 311:126057
Fermented foods have been consumed for centuries in various parts of the world and are known to be rich resources of functionally important microorganisms. This study documents the antioxidative, anticancer and enzyme-inhibiting properties of potenti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f214e7ad19da5d28cf9b848fa049bf5
https://doi.org/10.1016/j.foodchem.2019.126057
https://doi.org/10.1016/j.foodchem.2019.126057
Autor:
Venugopal Senthilkumar, S. Saravanan, Hamza Hanieh, Krishnaraj Thirugnanasambantham, Kaliyamoorthy Venugopal, Villianur Ibrahim Hairul Islam, Arumugam Durga, Kessavane Ragul, Muthiah Chellappandian, Palanisamy Senthilkumar
Publikováno v:
European journal of pharmacology. 814
Pinocembrin (5, 7- dihydroxy flavanone) is the most abundant chiral flavonoid found in propolis, exhibiting antioxidant, antimicrobial and anti-inflammatory properties. However, the effect of Pinocembrin on allergic response is unexplored. Thus, curr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27c0f1902766864a60e98204ea37f1e1
https://pubmed.ncbi.nlm.nih.gov/28821452
https://pubmed.ncbi.nlm.nih.gov/28821452