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Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

机译：生产芽孢杆菌与传统发酵茶叶中分离的细胞外鞣酸芽孢杆菌及其益生菌功能特性

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Kridsada Unban; Pratthana Kodchasee; Kalidas Shetty; Chartchai Khanongnuch;
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年度 2020
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1. Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract [J] . Siriporn Chaikaew, Sasitorn Baipong, Teruo Sone, The journal of microbiology . 2017,第9期

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2. Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei [J] . Deepali Bhagat, Neelu Raina, Amit Kumar, Scientific reports. . 2020,第1期

机译：植物酶生产植物酶的益生菌特性酸酐酸酐菌株SMVDUDB2中分离出的传统发酵奶酪产品，Kalarei
3. Evaluation of the probiotic attributes of Bacillus strains isolated from traditional fermented African locust bean seeds ( Parkia biglobosa), “daddawa” [J] . Tochukwu Nwamaka Nwagu, Chika Jude Ugwuodo, Chukwudi O. Onwosi, Annals of microbiology . 2020,第1期

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4. Selection of Potential Probiotic Strains Isolated from Human Intestinal Tract and Traditional Ferment Milk [C] . Chao-hui XUE, Chun YUE, Xue-guo LIU, International Conference on Biomedical and Biological Engineering . 2016

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5. Probiotic Profiling and Organoleptic Evaluation of Traditional Cereal Based Fermented Drink and Its Market Potential [D] . Hirdyani, Harsha. 2018

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6. Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties [O] . Kridsada Unban, Pratthana Kodchasee, Kalidas Shetty, 2020

机译：从传统发酵茶叶中分离出的单宁耐性和胞外单宁酶生产芽孢杆菌及其益生菌功能特性
7. Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei [O] . Deepali Bhagat, Neelu Raina, Amit Kumar, 2020

机译：植物酶生产植物酶的益生菌特性酸酐酸酐菌株SMVDUDB2中分离出的传统发酵奶酪产品，Kalarei

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

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