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- Tseng, Kuo-Chuan, et al. Show all 6 Authors
- Journal of agricultural and food chemistry 2009 v.57 no.10 pp. 4433-4438
- soymilk; low fat foods; gastric mucosa; protective effect; lactic acid bacteria; fermented foods; Lactobacillus paracasei subsp. paracasei; Lactobacillus plantarum; starter cultures; rats; animal models; digestive system diseases; probiotics; pH; acidity; lipid peroxidation; blood chemistry; superoxide dismutase; prostaglandins
- ... In this study, Lactobacillus paracasei subsp. paracasei NTU101 and Lactobacillus plantarum NTU 102 were used as starter to ferment soy-skim milk, and the optimal mixing ratio was evaluated. The influence of lactic acid bacteria (LAB)-fermented soy-skim milk on mucosal integrity in a gastric mucosal lesion rat model was also investigated. After 24 h, cell densities of L. paracasei subsp. paracasei ...