Copertina

Intracellular sorbitol improves the survival rate of Lactiplantibacillus plantarum after freeze‐drying

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Guangqiang Wang, tongren Ding, Linyin Luo, Fatao He, Guangpeng Liu, Xin Song, Yongjun Xia, Nan Zhao, Wenwei Lu, Ling Ni, Ying Zhou, Lianzhong Ai
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2026
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Enhanced resistance of Lactiplantibacillus plantarum by expression of albumin
di: Tongren Ding, et al.
Pubblicazione: (2024)

Effect of the catabolic control protein A of Lactiplantibacillus plantarum AR113 on its colonization invivo
di: Wenfei Qin, et al.
Pubblicazione: (2024)

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
di: Junwei Zhang, et al.
Pubblicazione: (2024)

Amelioration of hypercholesterolemia by Lactiplantibacillus plantarum GLPL02 via regulating intestinal flora and cholesterol metabolism
di: Huayang Sheng, et al.
Pubblicazione: (2025)

Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
di: Yu‐Ting Zhao, et al.
Pubblicazione: (2025)

Quorum sensing effect of chiral d‐glutamine on the modulation of the intestinal microbiota of mice by Lactiplantibacillus plantarum A3
di: Ao Zhang, et al.
Pubblicazione: (2024)

Dynamic metabolic changes and flavor modulation during co‐fermentation of blackened jujube juice by Lactiplantibacillus plantarum and Streptococcus thermophilus
di: Hao Li, et al.
Pubblicazione: (2026)

Efficiency of freeze‐ and spray‐dried microbial preparation as active dried starter culture in kombucha fermentation
di: Thach Phan Van, et al.
Pubblicazione: (2024)

Effect of probiotic administration of Bifidobacterium animalis subsp. lactis BB‐12 and Lactiplantibacillus plantarum ATCC 14917 on metabolic profiles in an IBS‐D rat model: a metabolomic analysis approach
di: Nazila Dardmeh, et al.
Pubblicazione: (2025)

Strategy for enhancing Cistanche deserticola drying efficiency and quality based on novel freeze–infrared hybrid drying: moisture transition points control
di: Wenchao Liu, et al.
Pubblicazione: (2025)

Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying
di: Donghao Zhang, et al.
Pubblicazione: (2024)

Functional and probiotic properties of freeze‐dried fermented milk with Lactobacillus sp. H7 , Bifidobacterium lactis Bb‐12 and blackberry bioactives
di: Paola Valente Rodrigues, et al.
Pubblicazione: (2026)

Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions
di: Xiaoyu Xia, et al.
Pubblicazione: (2024)

Synergistic effects of glucose addition and vacuum drying on quality improvement of semi‐dried grass carp fillets and underlying mechanisms
di: Ruiying Lv, et al.
Pubblicazione: (2026)

Lactobacillus plantarum with lignin prevents Helicobacter pylori mediated DSS‐colitis through improved intestinal integrity and reducing colonic inflammation in C57BL/6J mice
di: Venugopal Kaliyamoorthy, et al.
Pubblicazione: (2025)

Freeze‐dried Lactobacillus spp. improved average daily liveweight gain and reduced methane intensity in growing lambs
di: Sreemol Suthan Nair, et al.
Pubblicazione: (2026)

Improvement of oil absorption and quality of potato chips based on pre‐drying and post‐frying heating treatments
di: Nan Wang, et al.
Pubblicazione: (2025)

Microwave‐assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata
di: Rongru Lin, et al.
Pubblicazione: (2025)

Innovative hybrid strategy for quality improvement of Goji tea: ultrasonic–ethyl oleate pretreatment combined with heat pump drying
di: Zhaokai Wang, et al.
Pubblicazione: (2024)

Effect of cost‐effective pretreatment of combining drying with acid soaking on oil absorption and performance of fried potato chips
di: Qianru Lu, et al.
Pubblicazione: (2025)

Infrared radiation and subsequent hot‐air drying increased lipid concomitant contents and improved storage stability of fresh camellia seeds
di: Shuizhong Luo, et al.
Pubblicazione: (2025)

Synergistic effects of compound plant extracts and Lactobacillus plantarum on osteogenesis: prebiotic potential and mechanistic insights from metabolomics and molecular docking
di: Mingjie Jia, et al.
Pubblicazione: (2025)

Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity
di: Yun Bai, et al.
Pubblicazione: (2024)

The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira)
di: Ling Zhao, et al.
Pubblicazione: (2024)

Effect of hot‐air drying on drying characteristics and quality of tiger nut
di: Pengxiao Chen, et al.
Pubblicazione: (2024)

The prophylaxis functions of Lactobacillus fermentumGLF‐217 and Lactobacillus plantarumFLP‐215 on ulcerative colitis via modulating gut microbiota of mice
di: Ao Li, et al.
Pubblicazione: (2024)

Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows
di: Juliano CC Belmonte, et al.
Pubblicazione: (2026)

Effect of different freezing conditions on ice crystal formation behavior and ice‐growth inhibition by cryoprotectants
di: Yilin Huo, et al.
Pubblicazione: (2024)

The influence of drying methods on the drying characteristics, quality attributes, moisture migration and microstructure of carrot slices
di: Xi Wang, et al.
Pubblicazione: (2025)

Optimization of process parameters of refractance window drying for aonla slices and comparison with other drying techniques
di: Lalita, et al.
Pubblicazione: (2024)

Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze–thaw cycles
di: Dongdong Xie, et al.
Pubblicazione: (2026)

Seed germination improves air classification efficiency of pea and faba bean flours
di: Areha Abid, et al.
Pubblicazione: (2026)

Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
di: Xue Li, et al.
Pubblicazione: (2025)

Influence of supplementation with iron and probiotic bacteria Lactobacillus plantarum and Lactobacillus curvatus on selected parameters of inflammatory state in rats on a high‐fat iron‐deficient diet
di: Katarzyna Skrypnik, et al.
Pubblicazione: (2024)

Ganoderma lucidum spore powder after oil extraction alleviates microbiota dysbiosis to improve the intestinal barrier function in mice
di: Shun Zhong, et al.
Pubblicazione: (2024)

Effects of ultrasonic power on drying kinetics and product quality of licorice extract during ultrasound‐assisted vacuum drying
di: Xuecheng Wang, et al.
Pubblicazione: (2024)

The quality of frozen–thawed Atlantic salmon (Salmo salar L.) fillets as affected by sub‐chilling before freezing
di: Jørgen Lerfall, et al.
Pubblicazione: (2024)

Enhanced gelling property and freeze–thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution
di: Han‐Jun Park, et al.
Pubblicazione: (2024)

Empirical modeling the response of winter wheat to freezing injury: a combination of variety variances, crop management differences and environmental divergence
di: Lu Wu, et al.
Pubblicazione: (2026)

Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles
di: Yanyan Gao, et al.
Pubblicazione: (2024)