ArticleFrontiers in microbiology2023
Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Recent Advances in Encapsulation Strategies for Synbiotic Formulation ContainingMicroorganisms · 2026Review
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives.Nutrients · 2026Article
- The Potential Anticancer Mechanisms of Probiotics: A Comprehensive Review.Probiotics and antimicrobial proteins · 2026Review
- Multifunctional lactic acid bacteria from sugarcane juice with probiotic properties for gut adaptation, health benefits, food preservation and quality enhancement.Scientific reports · 2026Article
- Genomic insights into probiotic potential and metabolic adapability of food derivedFrontiers in microbiology · 2026Article
- Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice.Probiotics and antimicrobial proteins · 2025Article
- A Study of Bioactivities and Composition of a Cocktail of Supernatants Derived from Lactic Acid Bacteria for Potential Food Applications.Probiotics and antimicrobial proteins · 2025Article
- Genomic and In Vitro Analysis of Pediococcus pentosaceus MBBL4 Implicated Its Therapeutic Use Against Mastitis Pathogens and as a Potential Probiotic.Probiotics and antimicrobial proteins · 2025Article
- Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.Food chemistry: X · 2025Article
- Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese "Ayib" safety, stability, sensory acceptability and antioxidant potential.One health outlook · 2025Article
- Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi.Scientific reports · 2025Article
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Isolation, identification, and characterization of a marineFrontiers in microbiology · 2025Article
- Complete Genome Sequence and In Vitro Probiotic Assessment of Bacillus subtilis DC-11 Isolated from Traditionally Fermented Idli Batter.Current microbiology · 2024Article
- Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics.Food chemistry: X · 2024Article
- The quality and flavor profile of fermented milk produced byFood chemistry: X · 2024Article
- Antineoplastic with DNA fragmentation assay and anti-oxidant, anti-inflammatory with gene expression activity of Lactobacillus plantarum isolated from local Egyptian milk products.BMC microbiology · 2024Article
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming increasing popular. In this context, the oat milk and soya milk-based fermented products can be an ideal alternative for the development of Lactic acid bacteria bacteria based probiotics. These bacteria can not only improve the product's flavor and bioavailability but also increases its antibacterial and antioxidant capabilities due to fermentation process. The purpose of the resent work was to assess the antioxidant and probiotic properties of oat and soy milk that had been fermented with three different strains of
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