Towards probiotic lactic acid bacteria strains to remove raffinose-type sugars present in soy-derived products
Lait, 84 1-2 (2004) 207-214
Published online: 2003-11-13
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
Carlo G. Rizzello, Rossana Coda, Yaqin Wang, et al.International Journal of Food Microbiology 302 24 (2019)
https://doi.org/10.1016/j.ijfoodmicro.2018.08.014
Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria
Michela Verni, Changyin Wang, Marco Montemurro, et al.Frontiers in Microbiology 8 (2017)
https://doi.org/10.3389/fmicb.2017.02461
Proteomic analysis of an engineered isolate of Lactobacillus plantarum with enhanced raffinose metabolic capacity
Jicheng Wang, Wenyan Hui, Chenxia Cao, et al.Scientific Reports 6 (1) (2016)
https://doi.org/10.1038/srep31403
Lactic Acid Bacteria
Jinzhong Xiao, Yong Zhang and Zhennai YangLactic Acid Bacteria 303 (2014)
https://doi.org/10.1007/978-94-017-8841-0_5
Effect of fermentation with Saccharomyces cerevisiae strain PJ69-4 on the phytic acid, raffinose, and stachyose contents of soybean meal
K.W. Tudor, M.A. Jones, S.R. Hughes, J.P. Holt and B.R. WiegandThe Professional Animal Scientist 29 (5) 529 (2013)
https://doi.org/10.15232/S1080-7446(15)30274-6
673 (2012)
https://doi.org/10.1002/9781118308035.ch35
Utilization of tofu whey pre-treated by electromembrane process as a growth medium for Lactobacillus plantarum LB17
W. Ben Ounis, C.P. Champagne, J. Makhlouf and L. BazinetDesalination 229 (1-3) 192 (2008)
https://doi.org/10.1016/j.desal.2007.08.019
Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?
Cristina Martínez-Villaluenga, Juana Frias and Concepción Vidal-ValverdeCritical Reviews in Food Science and Nutrition 48 (4) 301 (2008)
https://doi.org/10.1080/10408390701326243
Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins
Shengbao Feng, Chin Lee Saw, Yuan Kun Lee and Dejian HuangJournal of Agricultural and Food Chemistry 56 (21) 10078 (2008)
https://doi.org/10.1021/jf801905y
Lactobacillus fermentumCRL 722 is able to deliver active α-galactosidase activity in the small intestine of rats
Jean Guy LeBlanc, Jean-Christophe Piard, Fernando Sesma and Graciela Savoy GioriFEMS Microbiology Letters 248 (2) 177 (2005)
https://doi.org/10.1016/j.femsle.2005.05.054
Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk
J.G. LeBlanc, M.S. Garro, A. Silvestroni, et al.Journal of Applied Microbiology 97 (4) 876 (2004)
https://doi.org/10.1111/j.1365-2672.2004.02389.x