Probiotics database: a potential source of fermented foods
Probiotics have been widely explored in production, research, environmental protection, and disease prevention. Recent efforts have been devoted to the separation of new probiotics from microbes that have never been discovered and the research of their mechanism of action. PBDB, it is a database tha...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1579737 |
| _version_ | 1818990550724902912 |
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| author | Wenbin Zhao Yuheng Liu Maria Latta Wantong Ma Zhengrong Wu Peng Chen |
| author_facet | Wenbin Zhao Yuheng Liu Maria Latta Wantong Ma Zhengrong Wu Peng Chen |
| author_sort | Wenbin Zhao |
| collection | DOAJ |
| description | Probiotics have been widely explored in production, research, environmental protection, and disease prevention. Recent efforts have been devoted to the separation of new probiotics from microbes that have never been discovered and the research of their mechanism of action. PBDB, it is a database that collects probiotics from different fermented foods. It has been established and collected 1730 known probiotics (768 production, 264 research, 22 environmental protection, 17 disease control, 659 others) providing the biological information for use in humans, animals, and plants. The database will be updated and expanded periodically. The database can provide empirical data for better comprehension and application in bioinformatic studies. The potential function of the database has been confirmed by the included database, which allows for the analysis of biological information and the mechanisms of probiotics to predict new probiotics from unknown microbial resources. PBDB can be accessed at http://www.lzubiodrugs.com/. |
| first_indexed | 2024-12-20T19:56:09Z |
| format | Article |
| id | doaj.art-5ab92bc3ef2e494580f1bd8b6b9ba7f0 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-20T19:56:09Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-5ab92bc3ef2e494580f1bd8b6b9ba7f02022-12-21T19:28:09ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-0122119821710.1080/10942912.2019.15797371579737Probiotics database: a potential source of fermented foodsWenbin Zhao0Yuheng Liu1Maria Latta2Wantong Ma3Zhengrong Wu4Peng Chen5Lanzhou UniversityLanzhou UniversityUniversity of ConnecticutLanzhou UniversityLanzhou UniversityLanzhou UniversityProbiotics have been widely explored in production, research, environmental protection, and disease prevention. Recent efforts have been devoted to the separation of new probiotics from microbes that have never been discovered and the research of their mechanism of action. PBDB, it is a database that collects probiotics from different fermented foods. It has been established and collected 1730 known probiotics (768 production, 264 research, 22 environmental protection, 17 disease control, 659 others) providing the biological information for use in humans, animals, and plants. The database will be updated and expanded periodically. The database can provide empirical data for better comprehension and application in bioinformatic studies. The potential function of the database has been confirmed by the included database, which allows for the analysis of biological information and the mechanisms of probiotics to predict new probiotics from unknown microbial resources. PBDB can be accessed at http://www.lzubiodrugs.com/.http://dx.doi.org/10.1080/10942912.2019.1579737probioticsbiological informationmechanismsmicrobesdatabase |
| spellingShingle | Wenbin Zhao Yuheng Liu Maria Latta Wantong Ma Zhengrong Wu Peng Chen Probiotics database: a potential source of fermented foods International Journal of Food Properties probiotics biological information mechanisms microbes database |
| title | Probiotics database: a potential source of fermented foods |
| title_full | Probiotics database: a potential source of fermented foods |
| title_fullStr | Probiotics database: a potential source of fermented foods |
| title_full_unstemmed | Probiotics database: a potential source of fermented foods |
| title_short | Probiotics database: a potential source of fermented foods |
| title_sort | probiotics database a potential source of fermented foods |
| topic | probiotics biological information mechanisms microbes database |
| url | http://dx.doi.org/10.1080/10942912.2019.1579737 |
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