About: Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

scientific article published on 01 September 2019

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована у вересні 2018 (uk) article scientifique publié en 2019 (fr) im September 2019 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 01 September 2019 (en) artículu científicu espublizáu en setiembre de 2019 (ast)
publication date	wds:Q57108290-B57B8D10-BCF1-414A-8723-C2889601CDC6
publication date	2019-09-01 00:00:00Z (xsd:dateTime)
language of work or name	wds:Q57108290-C643154B-793E-450C-97A8-2F107FCA4D8C
language of work or name	English
cites work	wds:Q57108290-0702282A-B7E1-4B43-8D48-D0702761595B wds:Q57108290-0A6CAB44-E9C9-47BD-BAE8-A74D109B7764 wds:Q57108290-29A40991-D0E7-4796-9B42-819024C475F6 wds:Q57108290-2D1AFC91-55C0-4C5C-B71A-A716B64FF760 wds:Q57108290-2E08D102-6600-4C10-A48A-94EDD367C03F wds:Q57108290-3033C80C-4BAF-477A-9BA3-66362F611881 wds:Q57108290-32578210-5193-4614-B6AE-9AF8DF40243A wds:Q57108290-3C4D3292-5327-4A25-90BC-4FB2F053FB0C wds:Q57108290-487263A3-BF1F-4698-B0F2-0A7E33A61AAE wds:Q57108290-56935A1D-206B-4ABE-BFCC-F525DCE46E90 wds:Q57108290-5F2D19A5-466E-449D-9D3E-A1A8414AC7A3 wds:Q57108290-654F544A-4043-48AE-906B-0CE174A2A85B wds:Q57108290-658ED81B-DC60-4F53-8C38-7C2698D376FF wds:Q57108290-732ECA8A-4057-46E5-9F7D-687101FAE0CF wds:Q57108290-79CD9F1D-D4E5-4430-9EC0-A569B293C65C wds:Q57108290-7F4DD518-405F-48F4-B1C1-E6F047953365 wds:Q57108290-978147A9-AE23-4009-B84A-153682B34197 wds:Q57108290-9C5B8364-203E-4DFC-AD60-5157F0946D18 wds:Q57108290-AF2B8316-4349-4C91-9320-2F88563CB5A3 wds:Q57108290-AF76306A-E1F4-4126-A1C6-EBF50FBAA154 wds:Q57108290-C9E01B66-0E5E-4817-86F9-10438249BA3E wds:Q57108290-D8E30ABA-ECB4-421F-A307-AE26EB3E5F50 wds:Q57108290-EE4AFB74-F58C-46CB-9474-FE87901DC6FA wds:Q57108290-EF6BC0CE-D55C-4D24-858E-38D7F6C0A641
cites work	Antibiotic susceptibility profiles of new probiotic Lactobacillus and Bifidobacterium strains Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. The correlation between surface hydrophobicity and adherence of Bifidobacterium strains from centenarians' faeces PCR-DGGE-based quantification of stability of the microbial community in a simulator of the human intestinal microbial ecosystem. Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods Invited review: methods for the screening, isolation, and characterization of exopolysaccharides produced by lactic acid bacteria In vitro study of prebiotic properties of levan-type exopolysaccharides from Lactobacilli and non-digestible carbohydrates using denaturing gradient gel electrophoresis Antibiotic susceptibility of Lactobacillus and Bifidobacterium species from the human gastrointestinal tract. Relationship between interaction sites in the gut, hydrophobicity, mucosal immunomodulating capacities and cell wall protein profiles in indigenous and exogenous bacteria Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions Isolation, Identification and Screening of Potential Probiotic Bacteria in Milk from South African Saanen Goats Bioaugmentation as a tool to protect the structure and function of an activated-sludge microbial community against a 3-chloroaniline shock load Health benefits of fermented foods: microbiota and beyond Free radical scavenging activity of Lactobacillus fermentum in vitro and its antioxidative effect on growing-finishing pigs. Antagonistic Action of Lactobacillus acidophilus Toward Intestinal and Foodborne Pathogens in Associative Cultures 1 Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects. Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages Antioxidant Properties of Probiotic Bacteria Dietary fibers, prebiotics, and exopolysaccharides produced by lactic acid bacteria: potential health benefits with special regard to cholesterol-lowering effects Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis Probiotic lactic acid bacteria isolated from traditional Korean fermented foods based on β-glucosidase activity Adhesion Properties of Lactic Acid Bacteria on Intestinal Mucin Sugar fermentation in probiotic bacteria--an in vitro study
author name string	wds:Q57108290-0E7A633A-0DA4-4EAF-BC61-1FFCAE19CD24 wds:Q57108290-9A8EF2B7-BBC7-4957-9A43-DB9F21BFBDD6
author name string	Kavita Sharma Gunjan Goel
rdfs:label	Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (en) Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (nl)
skos:prefLabel	Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (en) Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (nl)
name	Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (en) Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (nl)
author	wds:Q57108290-27574D34-BB19-4E55-AF14-D0288DA4BB4B
author	Sampan Attri
title	wds:Q57108290-8A62689C-A099-4EB3-B661-E44D3834C95B
title	Selection and Evaluation of Probiotic and Functional Characteristics of Autochthonous Lactic Acid Bacteria Isolated from Fermented Wheat Flour Dough Babroo (en)
page(s)	wds:Q57108290-1DF5F017-9A94-4844-8C0D-D974FDDE2162
page(s)	774-784
instance of	wds:Q57108290-3445F7B2-0B4B-4F85-8CFB-2C0D952E7C31
instance of	scholarly article
main subject	wds:Q57108290-04028B45-BBEA-4BC8-BA0A-A906F67048FE wds:Q57108290-1788F4F5-47C1-4845-8C34-1BB150672F24 wds:Q57108290-DF7558C5-B030-4D4B-B998-FAC2B050AEDB
main subject	Lactobacillus Triticum probiotics
PubMed ID	wds:Q57108290-BBC089C8-41A7-48B0-A5F3-0390741FD74F
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/30220016
PubMed ID	30220016
published in	wds:Q57108290-3CFDD865-7B71-41C1-B0A4-62D08F18C892
published in	Probiotics and antimicrobial proteins
issue	wds:Q57108290-AB71C7DA-BA9D-4735-BAE2-7A12FAC65062
volume	wds:Q57108290-BD539AC9-6A23-49E5-9757-21CFB3418AEC
issue	3
volume	11
DOI	wds:Q57108290-65AF2F61-6D57-4F50-BEB5-0E6C64E24685
DOI	http://dx.doi.org/10.1007/S12602-018-9466-Z
DOI	10.1007/S12602-018-9466-Z
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57108290
is cites work of	Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics
is cites work of	wds:Q89967866-B915EA20-AA82-409F-8F7F-7F9BD2788F77

Faceted Search & Find service v1.16.117 as of May 05 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3239 as of May 5 2024, on Linux (x86_64-centos_6-linux-gnu), Single-Server Edition (378 GB total memory, 180 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software