Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes.

Journal of molecular microbiology and biotechnology - 1 Jan 2017

Carrizo Silvana L, Montes de Oca Cecilia E, Hébert María Elvira, Saavedra Lucila, Vignolo Graciela, LeBlanc Jean Guy, Rollán Graciela Celestina

Abstract excerpt

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6),...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bacterial Capsules
Share to Biological Availability

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Enterococcus

Share to Lactobacillus

Share to Leuconostoc

Share to Polysaccharides, Bacterial

Share to Riboflavin

Share to Vitamins

Source

Identifiers

PMID: 29166640
DOI: 10.1159/000480542

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes.PMID 29166640Read ↗

Lacticaseibacillus rhamnosus OF44 with Potent Antimicrobial Activity: Evidence from the Complete Genome and Phenotypic Analysis.Semantic proximity Read ↗

Potentially Probiotic Lactiplantibacillus Plantarum Strains From Indian Foods: Isolation, Characterization and Comparative GenomicsSemantic proximity Read ↗

Microbial products in terms of isolates, whole-cell biomass, and live organisms as aquafeed ingredients: production, nutritional values, and market potential—a reviewSemantic proximity Read ↗

Bioactive potential of polysaccharides produced by lactic acid bacteriaSemantic proximity Read ↗

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesSemantic proximity Read ↗

Probiotic properties and antioxidant activities of Lactiplantibacillus plantarum HY7720 and its fermentation characteristics in plant-based materialsSemantic proximity Read ↗

Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.Semantic proximity Read ↗

Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods.Semantic proximity Read ↗

Novel lactic acid bacteria with anti-hyperglycaemic properties: In vitro screening and probiotic assessmentSemantic proximity Read ↗

Bacteriocin of Lactic Acid Bacteria: A Future Trends of Food BiopreservativesSemantic proximity Read ↗

Isolation and Characterization of Potential Bacteriocin Producing Lactic Acid Bacteria From Fermented Food ProductsSemantic proximity Read ↗

Investigation of Lactic Acid Bacteria Isolated from Giant Panda Feces for Potential Probiotics In Vitro.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.