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How probiotics face food stress: They get by with a little help

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Sahar Sabahi, Aziz Homayouni Rad, Leili Aghebati-Maleki, Narges Sangtarash, Mahdi Asghari Ozma, Atefeh Karimi, Hedayat Hosseini & Amin Abbasi. (2023) Postbiotics as the new frontier in food and pharmaceutical research. Critical Reviews in Food Science and Nutrition 63:26, pages 8375-8402.
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Hadi Pourjafar, Fereshteh Ansari, Alireza Sadeghi, Shohre Alian Samakkhah & Seid Mahdi Jafari. (2023) Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry. Critical Reviews in Food Science and Nutrition 63:26, pages 8194-8225.
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Dingfa Liang, Fei Wu, Dexi Zhou, Buzhen Tan & Tingtao Chen. (2023) Commercial probiotic products in public health: current status and potential limitations. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Simone Guglielmetti. (2023) Safety considerations in the use of nonviable microbial cells as health-promoting agents in food and dietary supplements. Current Opinion in Food Science 54, pages 101105.
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Kosuke Oana, Kensuke Shimizu, Toshihiko Takada, Hiroshi Makino, Mikiko Yamazaki, Miyuki Katto, Minoru Ando, Takashi Kurakawa & Kenji Oishi. (2023) Manipulating the growth environment through co-culture to enhance stress tolerance and viability of probiotic strains in the gastrointestinal tract. Applied and Environmental Microbiology.
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Arjana Serrano-Delgado & María Ximena Quintanilla-Carvajal. (2023) Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 11:11, pages 2682.
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I Jonathan, P V P Devanthi, A G A Arham, A A Crystalia, C L S Ying & I T Pramanda. (2023) Effects of Temperature Shock on Viability and Stress-Related Gene Expression in Pediococcus acidilactici, a Probiotic Lactic Acid Bacteria. IOP Conference Series: Earth and Environmental Science 1255:1, pages 012068.
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Chanika Tianwitawat & Patimakorn Klaiprasitti. (2023) Rice bran as an encapsulating material to produce a healthy synbiotic product with improved gastrointestinal tolerance. Archives of Microbiology 205:7.
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Mahta Moussavi, Javad Barouei, Craig Evans, Michelle C. Adams & Surinder Baines. (2023) Viability and In Vitro Gastrointestinal Transit Tolerance of Multispecies Probiotic Combinations Incorporated into Orange Juice and Drinking Water. Foods 12:11, pages 2249.
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Ana Yanina Bustos, Graciela Font & María Pía Taranto. (2023) Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review. International Journal of Food Science & Technology 58:6, pages 3211-3223.
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Jing Li, Zhao Zhang, Zhi-Bin Wu, Shen-Ye Qu, Gao-Xue Wang, Dong-Dong Wei, Peng-Fei Li & Fei Ling. (2023) Enterobacter asburiae E7, a Novel Potential Probiotic, Enhances Resistance to Aeromonas veronii Infection via Stimulating the Immune Response in Common Carp ( Cyprinus carpio ) . Microbiology Spectrum 11:2.
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Joanna Wajs, Aneta Brodziak & Jolanta Król. (2023) Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods 12:6, pages 1275.
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Qiaoling Zhang, Lili Ma, Jinqi Cao, Ruoru Zhuang, Jingjing E, Caiqing Yao, Ruixue Wang & Junguo Wang. (2023) Effects of the repair treatment on improving the heat resistance of Lactiplantibacillus plantarum LIP-1. Innovative Food Science & Emerging Technologies 84, pages 103251.
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Gabriella Devina Tirta, Leon Martin, Mario Donald Bani, Katherine Kho, Ihsan Tria Pramanda, Liew Phing Pui, Yu Hsuan How, Crystale Siew Ying Lim & Putu Virgina Partha Devanthi. (2022) Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 12:1, pages 165.
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Yaru Sun, Chuantao Peng, Jicheng Wang, Shuai Guo, ZhiHong Sun & Heping Zhang. (2022) Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage. Journal of Dairy Science 105:6, pages 4857-4867.
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