Lv6
2070 积分 2024-04-08 加入
Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III
4个月前
已完结
Study of the alleviation effects of a combination of Lactobacillus rhamnosus and inulin on mice with colitis
7个月前
已完结
Lacticaseibacillus plantarum postbiotics prepared by the combined technique of pasteurization and ultrasound: Effective measures to alleviate obesity based on SCFAs-GPR41/GPR43 signaling pathway
8个月前
已完结
Ultrasound conditioning of Streptococcus thermophilus CNRZ 447: growth, biofilm formation, exopolysaccharide production, and cell membrane permeability
8个月前
已完结
Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae
8个月前
已完结
Feasibility of lactiplantibacillus plantarum postbiotics production in challenging media by different techniques
8个月前
已关闭
Postbiotics produced by lactic acid bacteria: The next frontier in food safety
8个月前
已完结
Analysis of Relative Gene Expression Data Using Real-Time Quantitative PCR and the 2−ΔΔCT Method
8个月前
已完结
Alleviating Effect of Lacticaseibacillus rhamnosus 1.0320 Combined with Dihydromyricetin on Acute Alcohol Exposure-Induced Hepatic Impairment: Based on Short-Chain Fatty Acids and Adenosine 5′-Monophosphate-Activated Protein Kinase-Mediated Lipid Metabolism Signaling Pathway
9个月前
已完结
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells
9个月前
已完结
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