发酵米饮中的一种潜在益生菌--发酵柠檬乳杆菌MYSY8，可用于控制犬小孢子菌

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2024-08-15 DOI:10.1080/08905436.2024.2383743

Padur Ramachandra Vanitha, Divyashree Shivakumar, Shruthi Basavaraj, Adithi Gunduraj, Dhanuja Janardanachar, Deepthi BV, Marikunte Yanjarappa Sreenivasa

引用次数: 0

摘要

由于抗真菌药物的毒性和耐药性，人们对控制皮癣菌的关注与日俱增，这导致人们对使用益生菌防治皮肤感染的兴趣日益浓厚。我们的研究重点是...

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Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis

Growing concerns about controlling dermatophytes due to antifungal drug toxicity and resistance are leading to increased interest in using probiotics to combat skin infections. Our study focussed o...

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.