Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

SCOPE: Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sou...

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Detalles Bibliográficos
Autores principales: Koistinen, Ville M., Hedberg, Maria, Shi, Lin, Johansson, Anders, Savolainen, Otto, Lehtonen, Marko, Aura, Anna‐Marja, Hanhineva, Kati, Landberg, Rikard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787878/
https://www.ncbi.nlm.nih.gov/pubmed/35960594
http://dx.doi.org/10.1002/mnfr.202101096

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787878/
https://www.ncbi.nlm.nih.gov/pubmed/35960594
http://dx.doi.org/10.1002/mnfr.202101096

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