Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

10.1186/s13568-017-0456-4

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Bibliographic Details
Main Authors:	Toh, M, Liu, S.Q
Other Authors:	DEPT OF CHEMISTRY
Format:	Article
Published:	Springer Verlag 2020
Subjects:	amino acid antioxidant aspartic acid carbohydrate glycine isoleucine leucine lysine phenylalanine polysaccharide probiotic agent serine threonine tyrosine valine acid tolerance acidity antioxidant activity Article bacterial survival chemical analysis concentration response controlled study DPPH radical scavenging assay ferric reducing antioxidant power assay Lactobacillus rhamnosus molecular weight nonhuman Saccharomyces cerevisiae solubility ultrafiltration yeast
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/183484
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Institution:	National University of Singapore

Description
Summary:	10.1186/s13568-017-0456-4