Concepedia

Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture

Artitaya Buatong, Ratchanu Meidong, Yanee Trongpanich, Saowanit Tongpim

Journal of Bioscience and Bioengineering · 2022 · 16 citations · 30 references

References

30

MEGA7: Molecular Evolutionary Genetics Analysis Version 7.0 for Bigger Datasets

Sudhir Kumar, Glen Stecher, Koichiro Tamura · Molecular Biology and Evolution · 2016 · 45.6K citations · Full text

Life Sciences, Bioinformatics, Genetics +16

Adhesion and aggregation properties of probiotic and pathogen strains

María Carmen Collado, Jussi Meriluoto, Seppo Salminen · European Food Research and Technology · 2007 · 585 citations

Life Sciences, Food Science, Microbiology +14

A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish

Tomohiro Takao, Futoshi Kitatani, Naoharu Watanabe et al. · Bioscience Biotechnology and Biochemistry · 1994 · 540 citations

Natural Sciences, Marine Biology, Marine Sciences +16

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

Shengyu Li, Yujuan Zhao, Li Zhang et al. · Food Chemistry · 2012 · 443 citations

Agriculture, Food Science, Microbiology +16

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Youngmok Kim, Kevin Goodner, Jong-Dae Park et al. · Food Chemistry · 2011 · 261 citations

Agriculture, Food Science, Plant Sciences +17