Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese.
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| Title: | Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. |
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| Authors: | Azat R; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Liu Y; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Li W; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Kayir A; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Lin DB; Department of Nutritional Sciences, Oklahoma State University, 419 Human Sciences, Stillwater, OK 74078, USA., Zhou WW; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China., Zheng XD; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. |
| Source: | Journal of Zhejiang University. Science. B [J Zhejiang Univ Sci B] 2016 Aug; Vol. 17 (8), pp. 597-609. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Zhejiang University Press Country of Publication: China NLM ID: 101236535 Publication Model: Print Cited Medium: Internet ISSN: 1862-1783 (Electronic) Linking ISSN: 16731581 NLM ISO Abbreviation: J Zhejiang Univ Sci B Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 27487805 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Azat+R%22">Azat R</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Liu+Y%22">Liu Y</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Li+W%22">Li W</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Kayir+A%22">Kayir A</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Lin+DB%22">Lin DB</searchLink>; Department of Nutritional Sciences, Oklahoma State University, 419 Human Sciences, Stillwater, OK 74078, USA.<br /><searchLink fieldCode="AU" term="%22Zhou+WW%22">Zhou WW</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.<br /><searchLink fieldCode="AU" term="%22Zheng+XD%22">Zheng XD</searchLink>; College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101236535%22">Journal of Zhejiang University. Science. B</searchLink> [J Zhejiang Univ Sci B] 2016 Aug; Vol. 17 (8), pp. 597-609. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Zhejiang+University+Press%22">Zhejiang University Press </searchLink><i>Country of Publication: </i>China <i>NLM ID: </i>101236535 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1862-1783 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2216731581%22">16731581 </searchLink><i>NLM ISO Abbreviation: </i>J Zhejiang Univ Sci B <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=27487805 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1631/jzus.B1500250 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 597 Titles: – TitleFull: Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Azat R – PersonEntity: Name: NameFull: Liu Y – PersonEntity: Name: NameFull: Li W – PersonEntity: Name: NameFull: Kayir A – PersonEntity: Name: NameFull: Lin DB – PersonEntity: Name: NameFull: Zhou WW – PersonEntity: Name: NameFull: Zheng XD IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: 2016 Aug Type: published Y: 2016 Identifiers: – Type: issn-electronic Value: 1862-1783 Numbering: – Type: volume Value: 17 – Type: issue Value: 8 Titles: – TitleFull: Journal of Zhejiang University. Science. B Type: main |
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