Isolation of <i>Latilactobacillus curvatus</i> with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties

Documenti analoghi

• Complete genome sequence of Latilactobacillus curvatus CACC879 and its functional probiotic properties
  di: Soyeon Park, et al.
  Pubblicazione: (2024-05-01)
• Isolation of <i>Latilactobacillus curvatus</i> with Enhanced Nitric Oxide Synthesis from Korean Traditional Fermented Food and Investigation of Its Probiotic Properties
  di: Hao Jin, et al.
  Pubblicazione: (2023-09-01)
• Comparative Genomic Analysis of Latilactobacillus curvatus and L. sakei
  di: HE Miao, ZHAO Yuqing, LI Juxing, GE Jiaqi, CHEN Panting, YING Xin, ZHANG Lianhui, WANG Changlu, LI Zhenjing, GUO Qingbin, LIU Huanhuan
  Pubblicazione: (2024-01-01)
• Hardening Properties of Cheeses by <i>Latilactobacillus curvatus</i> PD1 Isolated from Hardened Cheese-<i>Dd</i><i>ukbokki</i> Rice Cake
  di: Jeong-A. Kim, et al.
  Pubblicazione: (2021-05-01)
• Efficacy and safety of Latilactobacillus curvatus LB-P9 on hair health: a randomized, double-blind, placebo-controlled clinical trial
  di: Sun Young Choi, et al.
  Pubblicazione: (2024-11-01)