Microbial Composition of a Traditional Fermented Wheat Preparation—Nishasta and Its Role in the Amelioration of Retinoic Acid-Induced Osteoporosis in Rats

Fermented foods have a long history of human use. The purpose of this study was to characterize the microbial composition of a traditional fermented wheat preparation—Nishasta— and to explore its effect in retinoic acid-induced osteoporosis in Wistar rats. The sample was suspended in sterile water (...

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書誌詳細
主要な著者: Aayeena Altaf, Naila H. Alkefai, Bibhu Prasad Panda, Zakiya Usmani, Saima Amin, Showkat R. Mir
フォーマット: Artigo
言語:Inglês
出版事項: MDPI AG 2022-04-01
シリーズ:Fermentation
主題:
fermented food
wheat
Nishasta
bone health
bone mineral density
<i>Lactobacillus plantarum</i>
オンライン･アクセス:https://www.mdpi.com/2311-5637/8/4/182
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