Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia
Jie Yu(Inner Mongolia Agricultural University), H.P. Zhang(Inner Mongolia Agricultural University), Bilige Menghe(Inner Mongolia Agricultural University), Xujie Xi(Inner Mongolia Agricultural University), Yunming Qing(Inner Mongolia Agricultural University), Musu Zha(Inner Mongolia Agricultural University), Wei Liu(Xinjiang Institute of Engineering), Yan Ren(Wangjing Hospital of China Academy of Chinese Medical Sciences), Na Bai(Inner Mongolia Agricultural University), H.M. Wang(Inner Mongolia Agricultural University)
Cited by 59
Related Papers
Butyrate Protects Mice Against Methionine–Choline-Deficient Diet-Induced Non-alcoholic Steatohepatitis by Improving Gut Barrier Function, Attenuating Inflammation and Reducing Endotoxin Levels
|Frontiers in Microbiology|2018|206
AKR1B1 promotes basal-like breast cancer progression by a positive feedback loop that activates the EMT program
|The Journal of Experimental Medicine|2017|171
The serum metabolome of COVID-19 patients is distinctive and predictive
|Metabolism|2021|143
Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia
|Journal of Dairy Science|2011|139
Cytosolic calcium mediates RIP1/RIP3 complex-dependent necroptosis through JNK activation and mitochondrial ROS production in human colon cancer cells
|Free Radical Biology and Medicine|2017|136