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Original Articles

An overview of advanced technologies for selection of probiotics and their expediency: A review

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Bao-Lin He, Yong Xiong, Teng-Gen Hu, Min-Hua Zong & Hong Wu. (2023) Bifidobacterium spp. as functional foods: A review of current status, challenges, and strategies. Critical Reviews in Food Science and Nutrition 63:26, pages 8048-8065.
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Ying Li, Ziye Yin, Yuanyuan Zhang, Jinghan Liu, Yuliang Cheng, Jiahua Wang, Fuwei Pi, Yinzhi Zhang & Xiulan Sun. (2022) Perspective of Microbe-based Minerals Fortification in Nutrition Security. Food Reviews International 38:3, pages 268-281.
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Ayushi Mishra, Ipsita Chakravarty & Sachin Mandavgane. (2021) Current trends in non-dairy based synbiotics. Critical Reviews in Biotechnology 41:6, pages 935-952.
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Monika Yadav, Mandeep & Pratyoosh Shukla. (2020) Probiotics of Diverse Origin and Their Therapeutic Applications: A Review. Journal of the American College of Nutrition 39:5, pages 469-479.
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Ruby Yadav, Vishal Kumar, Mehak Baweja & Pratyoosh Shukla. (2018) Gene editing and genetic engineering approaches for advanced probiotics: A review. Critical Reviews in Food Science and Nutrition 58:10, pages 1735-1746.
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Qiqi Sun, Sheng Yin, Yingxu He, Yi Cao & Chunping Jiang. (2023) Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications. Nanomaterials 13:15, pages 2185.
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Shreyasi Pramanik, Swethaa Venkatraman, Pothiyappan Karthik & Vinoth Kumar Vaidyanathan. (2023) A systematic review on selection characterization and implementation of probiotics in human health. Food Science and Biotechnology 32:4, pages 423-440.
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Karnan Muthusamy, Hyo-Shim Han, Ilavenil Soundharrajan, Jeong-Sung Jung, Mariadhas Valan Arasu & Ki-Choon Choi. (2023) A Novel Strain of Probiotic Leuconostoc citreum Inhibits Infection-Causing Bacterial Pathogens. Microorganisms 11:2, pages 469.
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Nontobeko Cele, Babalwa Nyide & Thandeka Khoza. (2022) In Vitro Characterisation of Potential Probiotic Bacteria Isolated from a Naturally Fermented Carrot and Ginger Brine. Fermentation 8:10, pages 534.
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Gargi Chatterjee, Sangeeta Negi, Supratim Basu, Joel Faintuch, Anthonia O'Donovan & Pratyoosh Shukla. (2022) Microbiome systems biology advancements for natural well-being. Science of The Total Environment 838, pages 155915.
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Wenqing Zhang, Shiji Lai, Ziyao Zhou, Jinpeng Yang, Haifeng Liu, Zhijun Zhong, Hualin Fu, Zhihua Ren, Liuhong Shen, Suizhong Cao, Lei Deng & Guangneng Peng. (2022) Screening and evaluation of lactic acid bacteria with probiotic potential from local Holstein raw milk. Frontiers in Microbiology 13.
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Paulo E. S. Munekata, Mirian Pateiro, Igor Tomasevic, Rubén Domínguez, Andrea C. da Silva Barretto, Eva M. Santos & José M. Lorenzo. (2022) Functional fermented meat products with probiotics—A review. Journal of Applied Microbiology 133:1, pages 91-103.
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Amishi Bhatt, Dhyey Kothari, Charmy Kothari & Ramesh Kothari. 2022. Prebiotics and Probiotics - From Food to Health. Prebiotics and Probiotics - From Food to Health.
Saptadip Samanta. (2022) Potential Impacts of Prebiotics and Probiotics on Cancer Prevention. Anti-Cancer Agents in Medicinal Chemistry 22:4, pages 605-628.
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Juan Pablo Aguinaga Bósquez, Esma Oǧuz, Aybike Cebeci, Mariem Majadi, Gabriella Kiskó, Zoltan Gillay & Zoltan Kovacs. (2022) Characterization and Viability Prediction of Commercial Probiotic Supplements under Temperature and Concentration Conditioning Factors by NIR Spectroscopy. Fermentation 8:2, pages 66.
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Seokmin Yoon, Hyeokjun Cho, Yohan Nam, Miri Park, Ahyoung Lim, Jong-Hwa Kim, Jaewoong Park & Wonyong Kim. (2022) Multifunctional Probiotic and Functional Properties of Lactiplantibacillus plantarum LRCC5314, Isolated from Kimchi . Journal of Microbiology and Biotechnology 32:1, pages 72-80.
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Fernanda Cosme, António Inês & Alice Vilela. (2022) Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Research International 151, pages 110842.
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Pardeep Kaur & Kusum Dua. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 41 57 .
Hélène Pilote-Fortin, Laila Ben Said, Samuel Cashman-Kadri, Daniel St-Gelais & Ismail Fliss. (2021) Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt. International Dairy Journal 121, pages 105141.
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Iliya D. Kwoji, Olayinka A. Aiyegoro, Moses Okpeku & Matthew A. Adeleke. (2021) Multi-Strain Probiotics: Synergy among Isolates Enhances Biological Activities. Biology 10:4, pages 322.
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Alexis L. Pasulka, Amy L. Howes, Julia G. Kallet, Jennifer VanderKelen & Clayton Villars. (2021) Visualization of probiotics via epifluorescence microscopy and fluorescence in situ hybridization (FISH). Journal of Microbiological Methods 182, pages 106151.
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Larissa P. Margalho, Genesy P. Jorge, Deise A.P. Noleto, Christian E. Silva, Júlia S. Abreu, Marcos V.F. Piran, Marcelo Brocchi & Anderson S. Sant’Ana. (2021) Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach. Microbiological Research 242, pages 126622.
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Paulo E. S. Munekata, Mirian Pateiro, Wangang Zhang, Rubén Domínguez, Lujuan Xing, Elena Movilla Fierro & José M. Lorenzo. (2020) Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. Microorganisms 8:11, pages 1833.
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Karolinny Cristiny de Oliveira Vieira, Camila Da Silva Ferreira, Emili Bruna Toso Bueno, Yuri Allisson De Moraes, Ana Clara Campagnolo Gonçalves Toledo, Wilson Romero Nakagaki, Valéria Cataneli Pereira & Lizziane Kretli Winkelstroter. (2020) Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. LWT 130, pages 109637.
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D.M.D. Rasika, M.A.D.D. Munasinghe, J.K. Vidanarachchi, Adriano Gomes da Cruz, S. Ajlouni & C.S. Ranadheera. 2020. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances 339 384 .
Dongmin Liu, Jianan Huang, Yong Luo, Beibei Wen, Wenliang Wu, Hongliang Zeng & Liu Zhonghua. (2019) Fuzhuan Brick Tea Attenuates High-Fat Diet-Induced Obesity and Associated Metabolic Disorders by Shaping Gut Microbiota. Journal of Agricultural and Food Chemistry 67:49, pages 13589-13604.
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Armando Hernández, Christer U. Larsson, Radoslaw Sawicki, Ed W. J. van Niel, Stefan Roos & Sebastian Håkansson. (2019) Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938. AMB Express 9:1.
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Yi-Han Tseng, Cheng-Chu Hsieh, Tsun-Yung Kuo, Je-Ruei Liu, Ting-Yu Hsu & Shu-Chen Hsieh. (2019) Construction of a Lactobacillus plantarum Strain Expressing the Capsid Protein of Porcine Circovirus Type 2d (PCV2d) as an Oral Vaccine. Indian Journal of Microbiology 59:4, pages 490-499.
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Fuzhou Xu, Xiao-Jian Hu, Warispreet Singh, Wenjing Geng, Irina G. Tikhonova & Jun Lin. (2019) The complex structure of bile salt hydrolase from Lactobacillus salivarius reveals the structural basis of substrate specificity. Scientific Reports 9:1.
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Shakira Ghazanfar, Aayesha Riaz, Ghulam Muhammad Ali, Saima Naveed, Irum Arif, Sidra Irshad, Naeem Riaz & Khanzadi Nazneen Manzoor. 2019. Yeasts in Biotechnology. Yeasts in Biotechnology.
Mohd Akmal Azhar & Mimi Sakinah Abdul Munaim. (2019) Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia. International Journal of Food Engineering 15:7.
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Ishu Khangwal & Pratyoosh Shukla. (2019) Potential prebiotics and their transmission mechanisms: Recent approaches. Journal of Food and Drug Analysis 27:3, pages 649-656.
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Dongmin Liu, Beibei Wen, Kun Zhu, Yong Luo, Juan Li, Yinhua Li, Haiyan Lin, Jianan Huang & Zhonghua Liu. (2019) Antibiotics-induced perturbations in gut microbial diversity influence metabolic phenotypes in a murine model of high-fat diet-induced obesity. Applied Microbiology and Biotechnology 103:13, pages 5269-5283.
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Francesca Patrignani, Lorenzo Siroli, Carola Parolin, Diana I. Serrazanetti, Beatrice Vitali & Rosalba Lanciotti. (2019) Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections. PLOS ONE 14:1, pages e0208906.
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Ceren Akal, Nazli Turkmen & Barbaros Özer. 2019. Milk-Based Beverages. Milk-Based Beverages 331 372 .
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Gilberto Vinícius de Melo Pereira, Bruna de Oliveira Coelho, Antonio Irineudo Magalhães Júnior, Vanete Thomaz-Soccol & Carlos Ricardo Soccol. (2018) How to select a probiotic? A review and update of methods and criteria. Biotechnology Advances 36:8, pages 2060-2076.
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Srigopalram Srisesharam, Hyung Soo Park, Ilavenil Soundharrajan, Palaniselvam Kuppusamy, Da Hye Kim, Indira A. Jayraaj, Kyung Dong Lee & Ki Choon Choi. (2018) Evaluation of probiotic Lactobacillus plantarum against foodborne pathogens and its fermentation potential in improving Lolium multiflorum silage quality. 3 Biotech 8:10.
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Tiago Touret, Manuela Oliveira & Teresa Semedo-Lemsaddek. (2018) Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations. PLOS ONE 13:9, pages e0203501.
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Kejin Zhuang, Yujun Jiang, Xiaohan Feng, Li Li, Fangfang Dang, Wei Zhang & Chaoxin Man. (2018) Transcriptomic response to GABA-producing Lactobacillus plantarum CGMCC 1.2437T induced by L-MSG. PLOS ONE 13:6, pages e0199021.
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Peng-Li Hu, Ya-Hong Yuan, Tian-Li Yue & Chun-Feng Guo. (2018) Bile acid patterns in commercially available oxgall powders used for the evaluation of the bile tolerance ability of potential probiotics. PLOS ONE 13:3, pages e0192964.
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