220 related articles for article (PubMed ID: 33454871)
1. In Vitro Assessment of Probiotic Potential of Saccharomyces Cerevisiae DABRP5 Isolated from Bollo Batter, a Traditional Goan Fermented Food.
Pereira RP; Jadhav R; Baghela A; Barretto DA
Probiotics Antimicrob Proteins; 2021 Jun; 13(3):796-808. PubMed ID: 33454871
[TBL] [Abstract][Full Text] [Related]
2. Anti-tubercular and probiotic properties of coagulase-negative staphylococci isolated from Koozh, a traditional fermented food of South India.
Khusro A; Aarti C; Dusthackeer A; Agastian P
Microb Pathog; 2018 Jan; 114():239-250. PubMed ID: 29196175
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies.
Romero-Luna HE; Hernández-Sánchez H; Ribas-Aparicio RM; Cauich-Sánchez PI; Dávila-Ortiz G
Probiotics Antimicrob Proteins; 2019 Sep; 11(3):794-800. PubMed ID: 30238220
[TBL] [Abstract][Full Text] [Related]
4. Technological properties and probiotic potential of yeasts isolated from traditional low-salt fermented Chinese fish Suan yu.
Zeng X; Fan J; He L; Duan Z; Xia W
J Food Biochem; 2019 Aug; 43(8):e12865. PubMed ID: 31368569
[TBL] [Abstract][Full Text] [Related]
5. Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli.
Shivangi S; Devi PB; Ragul K; Shetty PH
Probiotics Antimicrob Proteins; 2020 Dec; 12(4):1502-1513. PubMed ID: 32266650
[TBL] [Abstract][Full Text] [Related]
6. Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity.
Hati S; Ramanuj K; Basaiawmoit B; Sreeja V; Maurya R; Bishnoi M; Kondepudi KK; Mishra B
Braz J Microbiol; 2023 Sep; 54(3):2073-2091. PubMed ID: 37612545
[TBL] [Abstract][Full Text] [Related]
7. Antimicrobial and antioxidant activities of Saccharomyces cerevisiae IFST062013, a potential probiotic.
Fakruddin M; Hossain MN; Ahmed MM
BMC Complement Altern Med; 2017 Jan; 17(1):64. PubMed ID: 28109187
[TBL] [Abstract][Full Text] [Related]
8. Evaluating the probiotic and therapeutic potentials of Saccharomyces cerevisiae strain (OBS2) isolated from fermented nectar of toddy palm.
Srinivas B; Rani GS; Kumar BK; Chandrasekhar B; Krishna KV; Devi TA; Bhima B
AMB Express; 2017 Dec; 7(1):2. PubMed ID: 28050843
[TBL] [Abstract][Full Text] [Related]
9. Probiotic properties of yeasts in traditional fermented foods and beverages.
Tamang JP; Lama S
J Appl Microbiol; 2022 May; 132(5):3533-3542. PubMed ID: 35094453
[TBL] [Abstract][Full Text] [Related]
10. Screening for potential novel probiotic
Sreepathi N; Kumari VBC; Huligere SS; Al-Odayni AB; Lasehinde V; Jayanthi MK; Ramu R
Front Microbiol; 2023; 14():1168102. PubMed ID: 37408641
[TBL] [Abstract][Full Text] [Related]
11.
Diguță CF; Mihai C; Toma RC; Cîmpeanu C; Matei F
Foods; 2022 Dec; 12(1):. PubMed ID: 36613340
[TBL] [Abstract][Full Text] [Related]
12. Molecular tools for differentiating probiotic and clinical strains of Saccharomyces cerevisiae.
Posteraro B; Sanguinetti M; Romano L; Torelli R; Novarese L; Fadda G
Int J Food Microbiol; 2005 Sep; 103(3):295-304. PubMed ID: 16099314
[TBL] [Abstract][Full Text] [Related]
13. In vitro screening of probiotic properties of Saccharomyces cerevisiae var. boulardii and food-borne Saccharomyces cerevisiae strains.
van der Aa Kühle A; Skovgaard K; Jespersen L
Int J Food Microbiol; 2005 May; 101(1):29-39. PubMed ID: 15878404
[TBL] [Abstract][Full Text] [Related]
14. In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods.
Kahve Hİ
Curr Microbiol; 2023 Oct; 80(12):379. PubMed ID: 37861932
[TBL] [Abstract][Full Text] [Related]
15. Probiotic Potential
Kumari V B C; Huligere SS; Shbeer AM; Ageel M; M K J; S JC; Ramu R
Microorganisms; 2022 Jun; 10(6):. PubMed ID: 35744713
[TBL] [Abstract][Full Text] [Related]
16. Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products.
Motey GA; Johansen PG; Owusu-Kwarteng J; Ofori LA; Obiri-Danso K; Siegumfeldt H; Larsen N; Jespersen L
Yeast; 2020 Sep; 37(9-10):403-412. PubMed ID: 32678933
[TBL] [Abstract][Full Text] [Related]
17. Antagonistic trait of Staphylococcus succinus strain AAS2 against uropathogens and assessment of its in vitro probiotic characteristics.
Khusro A; Aarti C; Salem AZM; Buendía Rodríguez G; Rivas-Cáceres RR
Microb Pathog; 2018 May; 118():126-132. PubMed ID: 29550502
[TBL] [Abstract][Full Text] [Related]
18. In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan.
Hsiung RT; Fang WT; LePage BA; Hsu SA; Hsu CH; Chou JY
Probiotics Antimicrob Proteins; 2021 Feb; 13(1):113-124. PubMed ID: 32472389
[TBL] [Abstract][Full Text] [Related]
19. Antimicrobial and Probiotic Potential of Lactobacilli Associated with Traditional Fermented Beverages.
Huidrom S; Mukherjee PK; Devi SI
Curr Microbiol; 2024 Apr; 81(5):137. PubMed ID: 38597994
[TBL] [Abstract][Full Text] [Related]
20. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods.
Menezes AGT; Ramos CL; Cenzi G; Melo DS; Dias DR; Schwan RF
Probiotics Antimicrob Proteins; 2020 Mar; 12(1):280-288. PubMed ID: 30685824
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]