2022
DOI: 10.1590/fst.17121
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Lactobacillus curvatus from fermented sausages as new probiotic functional foods

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Cited by 3 publications
(2 citation statements)
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References 47 publications
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“…In this line, Tanja Zugic Petrović et al ( 2021) also reported that their LABs isolated from fermented sausages showed high sensitivity to most antibiotics such as penicillin, amoxicillin, tetracycline, and erythromycin. Their examined isolates showed a significant inhibitory property against a broad range of pathogens and good tolerance at low pH in the simulated stomach and intestine conditions, making them good candidate as probiotic functional food (Petrović et al, 2021). In our study, I was found that of all seven LAB isolates, four LABs A, C, H and D were sensitive to simulated intestinal conditions, two LABs E and G showed a decreased viability less than 100 after 2 hours in simulated intestinal conditions, and finally LAB B presented relative resistance to low pH condition in comparison to other ones.…”
Section: Discussionmentioning
confidence: 99%
“…In this line, Tanja Zugic Petrović et al ( 2021) also reported that their LABs isolated from fermented sausages showed high sensitivity to most antibiotics such as penicillin, amoxicillin, tetracycline, and erythromycin. Their examined isolates showed a significant inhibitory property against a broad range of pathogens and good tolerance at low pH in the simulated stomach and intestine conditions, making them good candidate as probiotic functional food (Petrović et al, 2021). In our study, I was found that of all seven LAB isolates, four LABs A, C, H and D were sensitive to simulated intestinal conditions, two LABs E and G showed a decreased viability less than 100 after 2 hours in simulated intestinal conditions, and finally LAB B presented relative resistance to low pH condition in comparison to other ones.…”
Section: Discussionmentioning
confidence: 99%
“…Lactic acid bacteria and yeast cause raw meat to undergo a sequence of biochemical and physical changes under natural or artificially controlled conditions, resulting in meat products with a distinct flavor, color, texture, and long shelf life (Asaduzzaman et al, 2020;Cruxen et al, 2019;Petrović et al, 2022;Skoufogianni et al, 2019). Famous fermented meat items in China include Zhejiang Jinhua ham, Hunan pickled pork, and Shanxi pickled mutton, among others (Zhao et al, 2011).…”
Section: Introductionmentioning
confidence: 99%