Research progress of naturally fermented yogurt with lactic acid bacteria in Xinjiang: a review of anti-constipation probiotics

Mu, Jianfei; Yi, Ruokun

doi:10.1590/fst.23722

Cited by 2 publications

(1 citation statement)

References 32 publications

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“…The fermentation process is a relatively open system, involving a wide variety of microorganisms (Zhao et al, 2022a). A relatively stable microflora gradually forms during long-term fermentation and domestication, and excellent probiotic resources are retained (Zhao et al, 2022b).…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus isolated from Chinese fermented food on antibiotic induced intestinal microflora disorder in early life of mice

LIU

Xue

et al. 2023

Food Sci. Technol

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This study investigated the effect of Lactobacillus isolated from Chinese fermented food on antibiotic-induced intestinal microflora disorder during the early life of mice. The experimental strain Lactobacillus fermentum (LF) CQPC04 was isolated from naturally fermented pickles in Chongqing, China. Lactobacillus plantarum (LP) KFY02 was isolated from naturally fermented yogurt from Korla in the Xinjiang Uygur Autonomous Region. The results showed that LF-CQPC04 and LP-KFY02 alleviated the decrease in bacterial diversity caused by the antibiotics, maintained the abundance of beneficial bacteria, and reduced the abundance of harmful bacteria. These results suggest that LF-CQPC04 and LP-KFY02 can be used as probiotics to alleviate antibiotic-induced intestinal microfloral disorder.

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Section: Introductionmentioning

confidence: 99%