Antioxidant Activity and Metabolomic Characterization of <i>Lactiplantibacillus plantarum</i> MCS1903 Isolated from Naturally Fermented Tofu Whey

Naturally fermented tofu whey is a nutrient-rich byproduct of tofu production that harbors diverse lactic acid bacteria (LAB) with potential probiotic properties. However, the antioxidant mechanisms of these LAB, particularly the roles of different cellular fractions and their metabolic basis, remai...

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Bibliographic Details

Published in:	Microorganisms
Main Authors:	Yuanchun Yue, Changgang Wang, Xinjian Yang, Dan Yang, Changlu Ma
Format:	Article
Language:	English
Published:	MDPI AG 2026-06-01
Subjects:	tofu whey <i>Lactiplantibacillus plantarum</i> antioxidant stress tolerance metabolomics Nrf2/Keap1-HO-1 pathway
Online Access:	https://www.mdpi.com/2076-2607/14/6/1348