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

• Asıl Yazarlar: Huichao Hao (Yazar), Ziyu Nie (Yazar), Yanyang Wu (Yazar), Zhiwei Liu (Yazar), Fenglian Luo (Yazar), Fangming Deng (Yazar), Lingyan Zhao (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2024-06-01T00:00:00Z.
• Konular: article
• Online Erişim: 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...