Optimizing postbiotic production through solid-state fermentation with Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities
Yucui Tong, He'nan Guo, Zaheer Abbas, Jing Zhang, Junyong Wang, Qiang Cheng +8 more
Frontiers in Microbiology
Abstract
In brief, we developed postbiotics through optimized solid-state fermentation with potential benefits for gut health. Therefore, our findings suggested that the novel postbiotics could be used as potential functional food products for improving body health.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
postbiotics enhance antibacterial, antioxidant, and anti-inflammatory activities
“Therefore, our findings suggested that the novel postbiotics could be used as potential functional food products for improving body health.”
Concepts
Food scienceLactobacillus plantarumChemistrySolid-state fermentationFermentationAntioxidantABTSDPPH