Probiotic Characteristics and Anti-Inflammatory Effects of <i>Limosilactobacillus fermentum</i> 664 Isolated from Chinese Fermented Pickles

• Main Authors: Huichao Hao (Author), Ziyu Nie (Author), Yanyang Wu (Author), Zhiwei Liu (Author), Fenglian Luo (Author), Fangming Deng (Author), Lingyan Zhao (Author)
• Format: Book
• Published: MDPI AG, 2024-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

<i>Limosilactobacillus fermentum</i> (<i>L. fermentum</i>) is widely used in industrial food fermentations, and its probiotic and health-promoting roles attracted much attention in the past decades. In this work, the probiotic potential of <i>L. fermentum</i> 664...