Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk
2017 · Carbohydrate Polymers · 117 citations
https://doi.org/10.1016/j.carbpol.2017.03.018
L
Lanwei Zhang
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Lanwei Zhang is an academic researcher from Jiangxi University of Traditional Chinese Medicine. The author has contributed to research in topics: Probiotics and Fermented Foods & Gut microbiota and health & Microbial Metabolites in Food Biotechnology. The author has an h-index of 44, co-authored 278 publications.
ORCID: 0000-0003-3459-2975Papers by this author
worksAntimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food
2011 · Microbiological Research · 115 citations
https://doi.org/10.1016/j.micres.2011.02.006
Evaluation of improved γ-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017
2015 · Journal of Dairy Science · 102 citations
https://doi.org/10.3168/jds.2014-8698
The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
2019 · Food Chemistry · 85 citations
https://doi.org/10.1016/j.foodchem.2019.125529
Induction of HT-29 cells apoptosis by lactobacilli isolated from fermented products
2014 · Research in Microbiology · 73 citations
https://doi.org/10.1016/j.resmic.2014.02.004
<i>Lactiplantibacillus plantarum</i> H-87 prevents high-fat diet-induced obesity by regulating bile acid metabolism in C57BL/6J mice
2021 · Food & Function · 40 citations
https://doi.org/10.1039/d1fo00260k
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