Area of research
Food Science · Molecular Biology
Research interest
Research interests include Food science, Lactic acid, Bacteria, Fermentation, Chemistry, and Lactobacillus fermentum.
Lacticaseibacillus rhamnosus NCUH061012 alleviates hyperuricemia via modulating gut microbiota and intestinal metabolites in mice
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds
Probiotic-fermented tomato alleviates high-fat diet-induced obesity in mice: Insights from microbiome and metabolomics
Modulation of the Microbiome–Fat–Liver Axis by Lactic Acid Bacteria: A Potential Alleviated Role in High-Fat-Diet-Induced Obese Mice
Limosilactobacillus fermentum NCU003089 and Lactiplantibacillus plantarum NCU001261, two probiotics with inhibition of Escherichia coli and Cronobacter sakazakii translocation in vitro
Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment
In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China
Screening, Safety Evaluation, and Mechanism of Two Lactobacillus fermentum Strains in Reducing the Translocation of Staphylococcus aureus in the Caco-2 Monolayer Model
Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA