Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system. Recently, due to high prevalence of milk allergies and lactose intolerance in population, the non-dairy based probiotic alternative are becoming in...

Full description

Bibliographic Details
Main Authors: Tariq Aziz, Hu Xingyu, Abid Sarwar, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Taqweem Ulhaq, Muhammad Shahzad, Yang Zhennai, Ashwag Shami, Manal Y. Sameeh, Sahar A. Alshareef, Manal Abdulbari Tashkandi, Rewaa S. Jalal
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-09-01
Series:Frontiers in Microbiology
Subjects:
Lactiplantibacillus plantarum
probiotic potential
soya milk
oat milk
antioxidant capabilities
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1265188/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1265188/full

Similar Items