Comparison of the Probiotic Potential between <i>Lactiplantibacillus plantarum</i> Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources

In the present study, the properties of the <i>Lactiplantibacillus</i> (<i>Lpb.</i>) <i>plantarum</i> WiKim0112 isolated from kimchi were evaluated by comparing its probiotic properties to those of <i>Lpb. plantarum</i> WCFS1 and KACC 11451 isolated from different sources. In both pH 2 and 3, media...

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Principais autores:	Chang-Hee Jeong, Hyejin Sohn, Hyelyeon Hwang, Ho-Jae Lee, Tae-Woon Kim, Dong-Sub Kim, Chun-Sung Kim, Sung-Gu Han, Sung-Wook Hong
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2021-09-01
叢編:	Foods
主題:	probiotic properties <i>Lactiplantibacillus plantarum</i> kimchi anti-inflammatory activity
在線閱讀:	https://www.mdpi.com/2304-8158/10/9/2125
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