Probiotic Properties of <i>Pediococcus pentosaceus</i> JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

Probiotic Properties of <i>Pediococcus pentosaceus</i> JBCC 106 and Its Lactic Acid Fermentation on Broccoli Juice

To understand the biological roles of <i>Pediococcus pentosaceus</i> strains as probiotics isolated from the traditional Korean fermented food, <i>Jangajji</i>, <i>Pediococcus pentosaceus</i> was selected based on its high cinnamoyl esterase (CE) and antioxidant a...

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Bibliographic Details
Main Authors: Sang-Kyu Park, Hao Jin, Nho-Eul Song, Sang-Ho Baik
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Microorganisms
Subjects:
<i>Jangajji</i>
lactic acid bacteria
cinnamoyl esterase
probiotic
immunomodulatory
broccoli fermentation
Online Access:https://www.mdpi.com/2076-2607/11/8/1920

Internet

https://www.mdpi.com/2076-2607/11/8/1920

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