Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it...

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Detalles Bibliográficos
Autores principales: Sathiyaseelan, Anbazhagan, Saravanakumar, Kandasamy, Han, Kiseok, Naveen, Kumar Vishven, Wang, Myeong-Hyeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455991/
https://www.ncbi.nlm.nih.gov/pubmed/36077456
http://dx.doi.org/10.3390/ijms231710062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455991/
https://www.ncbi.nlm.nih.gov/pubmed/36077456
http://dx.doi.org/10.3390/ijms231710062

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