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

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 fr...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
probiotic properties
<i>Lactiplantibacillus plantarum</i>
kimchi
anti-inflammatory activity
Online Access:https://www.mdpi.com/2304-8158/10/9/2125

Internet

https://www.mdpi.com/2304-8158/10/9/2125

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