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

• Main Authors: Toh, M, Liu, S.Q
• 其他作者: CHEMISTRY
• 格式: Article
• 出版: Springer Verlag 2020
• 主題: 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
• 在線閱讀: https://scholarbank.nus.edu.sg/handle/10635/183484

10.1186/s13568-017-0456-4