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Probiotic Properties of Pediococcus pentosaceus JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

To understand the biological roles of Pediococcus pentosaceus strains as probiotics isolated from the traditional Korean fermented food, Jangajji, Pediococcus pentosaceus was selected based on its high cinnamoyl esterase (CE) and antioxidant activities. The acid and bile stability, intestinal adhesi...

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Detalles Bibliográficos
Autores principales:	Park, Sang-Kyu, Jin, Hao, Song, Nho-Eul, Baik, Sang-Ho
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10456906/ https://www.ncbi.nlm.nih.gov/pubmed/37630480 http://dx.doi.org/10.3390/microorganisms11081920

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