ArticleJournal of food science and technology2017
Characterization of probiotic potential of
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The trial behind it
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Who cites it
19 citing papers in PubMed.
- Characterization of bacteriocin, probiotic attributes and genomic information of Bacillus subtilis S1.World journal of microbiology & biotechnology · 2026Article
- Effect ofLife (Basel, Switzerland) · 2026Article
- Article
- Article
- Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi.Scientific reports · 2025Article
- Probiotic potential of riboflavin-overproducing Bacillus subtilis ACU-I163MR and ACU-I11MR, isolated from fermented African locust beans.Access microbiology · 2025Article
- Exploring the antidiabetic activity of potential probiotic bacteria isolated from traditional fermented beverage.World journal of microbiology & biotechnology · 2024Article
- Evaluate the Structural and Physicochemical Properties of Exopolysaccharides Produced byPolymers · 2024Article
- Bacillus subtilis isolates from camel milk as probiotic candidates.Scientific reports · 2023Article
- PreliminaryIranian journal of veterinary research · 2023Article
- In Vitro Evaluation ofLife (Basel, Switzerland) · 2022Article
- Antifungal Activity and Plant Growth-Promoting Properties ofMicroorganisms · 2022Article
- Potential application of the probioticFrontiers in microbiology · 2022Review
- The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite AmylolyticStem cells international · 2022Article
- Probiotic Potential and Cholesterol-Lowering Capabilities of Bacterial Strains Isolated fromMicroorganisms · 2021Article
- Beyond Archaea: The Table Salt Bacteriome.Frontiers in microbiology · 2021Article
- A Narrative Review of Gut-Muscle Axis and Sarcopenia: The Potential Role of Gut Microbiota.International journal of general medicine · 2021Review
- Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli.Probiotics and antimicrobial proteins · 2020Article
- Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle.Probiotics and antimicrobial proteins · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods are known for their potential as main source of probiotics. The present study aimed at investigating the probiotic properties of bacteria isolated from fermented mango pickle. Non-hemolytic fermenting microbiota isolated from mango pickle was screened in vitro for their basic probiotic properties such as acid tolerance, bile salt, lysozyme and salt tolerance. They were also tested for their beneficial characters like cholesterol removal, bacterial adhesion to hydrocarbons, auto-aggregation, antimicrobial activity, β-galactosidase activity, exopolysaccharide production and adhesion to HT-29 cell line. Outputs of these parameters were subjected to principal component analysis (PCA) and these results were interpreted to select prospective bacterial isolates that can be used as potential probiotics. Out of eight isolates, PUFSTP35 (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.