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Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir.
Aziz, Tariq; Xingyu, Hu; Sarwar, Abid; Naveed, Muhammad; Shabbir, Muhammad Aqib; Khan, Ayaz Ali; Ulhaq, Taqweem; Shahzad, Muhammad; Zhennai, Yang; Shami, Ashwag; Sameeh, Manal Y; Alshareef, Sahar A; Tashkandi, Manal Abdulbari; Jalal, Rewaa S.
Afiliação
  • Aziz T; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Xingyu H; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Sarwar A; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Naveed M; Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
  • Shabbir MA; Department of Biotechnology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
  • Khan AA; Department of Biotechnology, University of Malakand, Chakdara, Pakistan.
  • Ulhaq T; Department of Biotechnology, University of Malakand, Chakdara, Pakistan.
  • Shahzad M; Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan.
  • Zhennai Y; Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.
  • Shami A; Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
  • Sameeh MY; Chemistry Department, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia.
  • Alshareef SA; Department of Biology, College of Science and Arts at Khulis, University of Jeddah, Jeddah, Saudi Arabia.
  • Tashkandi MA; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia.
  • Jalal RS; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia.
Front Microbiol ; 14: 1265188, 2023.
Article em En | MEDLINE | ID: mdl-37817753
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Suíça