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- Tseng, Kuo‐Chuan, et al. Show all 6 Authors
- Journal of the science of food and agriculture 2011 v.91 no.12 pp. 2284-2291
- Lactobacillus paracasei subsp. paracasei; Lactobacillus plantarum; antioxidant activity; arabinose; cell proliferation; chelation; chromatography; emulsifiers; exopolysaccharides; food industry; food microbiology; free radical scavengers; fructose; galactose; glucose; ions; lactic acid bacteria; linoleic acid; mannose; peroxidation
- ... BACKGROUND: Immunomodulation by probiotic microorganisms has become a topic of increasing interest in food microbiology. Polysaccharides are broadly used in the food industry as gelling, thickening, stabilizing, or emulsifying agents. Some probiotics such as lactic acid bacteria also produce exopolysaccharides that stimulate macrophage production of cytokines. The aim of this study was to characte ...
- 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 ...