Characterization of Lactobacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 isolated from Thai-style fermented pork (Nham) for their probiotic properties in the gastrointestinal tract and immunomodulation

Panward Prommadee. Faculty of Agro-Industry. Department of Food Science and Technology; Wunwiboon Garnjanagoonchorn. Faculty of Agro-Industry. Department of Food Science and Technology; Lange, Kees de. Department of Animal and Poultry Science; Sunee Nitisinprasert. Faculty of Agro-Industry. Department of Biotechnology E-mail:sunee.n@ku.ac.th

Characterization of Lactobacillus johnsonii KUNN19-2 and Pediococcus pentosaceus KUNNE6-1 isolated from Thai-style fermented pork (Nham) for their probiotic properties in the gastrointestinal tract and immunomodulation

2012

Panward Prommadee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wunwiboon Garnjanagoonchorn(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Lange, Kees de(University of Guelph, Guelph (Canada). Department of Animal and Poultry Science) | Sunee Nitisinprasert(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) E-mail:sunee.n@ku.ac.th

AGROVOC关键词

bacteria cells digestive system fermented foods heat treatment immunoglobulins immunology immunomodulation lactobacillus mice pediococcus probiotics

书目信息

发表于

Witthayasan Kasetsart (Sakha Witthayasat)

ISSN 0075-5192

页码

pp. 440-450

其它主题

Probiotic; Immunoglobulin g; Nham; Thai-style fermented pork; Pediococcus pentosaceus kunne6-1; Gastrointestinal tract; Lactobacillus johnsonii kunn19-2; Heat-killed cells

语言

英语

类型

Summary; Non-Conventional

自何时收录于AGRIS: 2016-08-15

格式: AGRIS AP

数据提供者

这条记录提供自 Thai National AGRIS Centre, Kasetsart University

发现该数据提供方在AGRIS的更多集合

链接

http://kasetsartjournal.ku.ac.th

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