Probiotic Properties and Safety Evaluation of <i>Lactobacillus plantarum</i> HY7718 with Superior Storage Stability Isolated from Fermented Squid

Probiotic Properties and Safety Evaluation of <i>Lactobacillus plantarum</i> HY7718 with Superior Storage Stability Isolated from Fermented Squid

The aim of this study was to identify new potential probiotics with improved storage stability and to evaluate their efficacy and safety. Sixty lactic acid bacteria strains were isolated from Korean traditional fermented foods, and their survival was tested under extreme conditions. <i>Lactoba...

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Bibliographic Details
Main Authors: Hyeonji Kim, Myeong-Seok Yoo, Hyejin Jeon, Jae-Jung Shim, Woo-Jung Park, Joo-Yun Kim, Jung-Lyoul Lee
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Microorganisms
Subjects:
fermented foods
probiotics
<i>Lactobacillus plantarum</i>
storage stability
tight junction
Online Access:https://www.mdpi.com/2076-2607/11/9/2254

Internet

https://www.mdpi.com/2076-2607/11/9/2254

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