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Effect of Extracellular Vesicles Derived From Lactobacillus plantarum Q7 on Gut Microbiota and Ulcerative Colitis in Mice

Frontiers in immunology, 2021-12, Vol.12, p.777147-777147

2021

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Lactobacillus rhamnosus GG Derived Extracellular Vesicles Modulate Gut Microbiota and Attenuate Inflammatory in DSS-Induced Colitis Mice

Nutrients, 2021-09, Vol.13 (10), p.3319

2021

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Editorial: Effects of Probiotics and Prebiotics on Gut Pathogens and Toxins

Frontiers in microbiology, 2022-02, Vol.13, p.856779-856779

2022

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Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Food research international, 2018-09, Vol.111, p.689-698

2018

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Lactobacillus plantarum helps to suppress body weight gain, improve serum lipid profile and ameliorate low-grade inflammation in mice administered with glycerol monolaurate

Journal of functional foods, 2019-02, Vol.53, p.54-61

2019

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Weight-Reducing Effect of Lactobacillus plantarum ZJUFT17 Isolated from Sourdough Ecosystem

Nutrients, 2020-04, Vol.12 (4), p.977

2020

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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X, 2022-10, Vol.15, p.100385-100385, Article 100385

2022

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Establishment and Evaluation of a Loop-Mediated Isothermal Amplification Assay for Rapid Detection of Pseudomonas fluorescens in Raw Milk

Frontiers in microbiology, 2022-01, Vol.12, p.810511-810511

2022

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Evaluation of probiotics for improving and regulation metabolism relevant to type 2 diabetes in vitro

Journal of functional foods, 2020-01, Vol.64, p.103664, Article 103664

2020

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Bifidobacterium animalis KV9 and Lactobacillus vaginalis FN3 alleviated β-lactoglobulin-induced allergy by modulating dendritic cells in mice

Frontiers in immunology, 2022-09, Vol.13, p.992605-992605

2022

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Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus

Journal of functional foods, 2015-06, Vol.16, p.278-288

2015

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Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm

Fermentation (Basel), 2022-02, Vol.8 (2), p.75

2022

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The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription

Foods, 2022-08, Vol.11 (15), p.2373

2022

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Krill Oil Combined with Bifidobacterium animalis subsp. lactis F1-7 Alleviates the Atherosclerosis of ApoE−/− Mice

Foods, 2021-10, Vol.10 (10), p.2374

2021

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Effect of Pressure on Lithium Metal Deposition and Stripping against Sulfide-Based Solid Electrolytes

ACS applied materials & interfaces, 2020-08, Vol.12 (31), p.34771-34776

2020

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The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Food chemistry, 2020-03, Vol.307, p.125529-125529, Article 125529

2020

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Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease

Food hydrocolloids, 2024-09, Vol.154, p.110044, Article 110044

2024

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Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough

Food science & technology, 2020-04, Vol.124, p.109195, Article 109195

2020

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Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Food control, 2025-02, Vol.168, p.110940, Article 110940

2025

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Experimental and molecular dynamics simulation study on the mechanism of β-lactoglobulin self-aggregation induced by ultra-high temperature

Food science & technology, 2024-10, Vol.209, p.116782, Article 116782

2024

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Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Food chemistry, 2018-03, Vol.242, p.404-411

2018

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Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing

Journal of food protection, 2018-10, Vol.81 (10), p.1651-1660

2018

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Performance and Safety Behavior of Sulfide Electrolyte-Based Solid-State Lithium Batteries

Liu, Tongjie

2023

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Study on intestinal survival and cholesterol metabolism of probiotics

Food science & technology, 2020-04, Vol.124, p.109132, Article 109132

2020

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Milk-derived extracellular vesicles alleviate ulcerative colitis by regulating the gut immunity and reshaping the gut microbiota

Theranostics, 2021, Vol.11 (17), p.8570-8586

2021

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Effect of Extracellular Vesicles Derived From Lactobacillus plantarum Q7 on Gut Microbiota and Ulcerative Colitis in Mice

Lactobacillus rhamnosus GG Derived Extracellular Vesicles Modulate Gut Microbiota and Attenuate Inflammatory in DSS-Induced Colitis Mice

Editorial: Effects of Probiotics and Prebiotics on Gut Pathogens and Toxins

Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Lactobacillus plantarum helps to suppress body weight gain, improve serum lipid profile and ameliorate low-grade inflammation in mice administered with glycerol monolaurate

Weight-Reducing Effect of Lactobacillus plantarum ZJUFT17 Isolated from Sourdough Ecosystem

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Establishment and Evaluation of a Loop-Mediated Isothermal Amplification Assay for Rapid Detection of Pseudomonas fluorescens in Raw Milk

Evaluation of probiotics for improving and regulation metabolism relevant to type 2 diabetes in vitro

Bifidobacterium animalis KV9 and Lactobacillus vaginalis FN3 alleviated β-lactoglobulin-induced allergy by modulating dendritic cells in mice

Purification and identification of novel peptides with inhibitory effect against angiotensin I-converting enzyme and optimization of process conditions in milk fermented with the yeast Kluyveromyces marxianus

Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm

The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription

Krill Oil Combined with Bifidobacterium animalis subsp. lactis F1-7 Alleviates the Atherosclerosis of ApoE−/− Mice

Effect of Pressure on Lithium Metal Deposition and Stripping against Sulfide-Based Solid Electrolytes

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Lactiplantibacillus plantarum enhances the texture of fermented milk by facilitating protein gelatinization through the action of a novel coagulation-promoting protease

Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough

Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Experimental and molecular dynamics simulation study on the mechanism of β-lactoglobulin self-aggregation induced by ultra-high temperature

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing

Performance and Safety Behavior of Sulfide Electrolyte-Based Solid-State Lithium Batteries

Study on intestinal survival and cholesterol metabolism of probiotics

Milk-derived extracellular vesicles alleviate ulcerative colitis by regulating the gut immunity and reshaping the gut microbiota

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