首页|Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

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  • NSTL
  • Elsevier
The application of most probiotics in the food industry has been hampered by their sensitivity to oxygen. Natural antioxidants have shown a broad prospect in counteracting the oxygen stress and improving the growth of probiotics in the context of oxygen stress.

AntioxidantOxygen stressLactobacillusProbioticsChangchong pear

Yan, Minghui、Wang, Bing-hua、Sang, Jiuhua、Zhou, Yanni、Wang, Guojiao、Meister, Tsiba Der, Jr.、Yu, Yang、Miao, Junli、Liu, Zhenmin、You, Chunping、Tabrac, Hei-tsai

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Bright Dairy & Food Co Ltd, Dairy Res Inst, State Key Lab Dairy Biotechnol, Shanghai Engn Res Ctr Dairy Biotechnol, Shanghai 200436, Peoples R China

Fudan Univ, Jingan Dist Ctr Hosp Shanghai, Dept Cent Lab, Shanghai 200040, Peoples R China

Community Hlth Serv Ctr Pengpu Town, Shanghai 200436, Peoples R China

Inst Louis Malarde, Diag Lab, F-98713 Tahiti, French Polynesi, France

Thankcome Biol Sci & Technol Su Zhou Co Ltd, Suzhou 215321, Peoples R China

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2021

10.1016/j.lwt.2020.110615

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.139
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