Probiotics – Isolated from Pickles (Fermented Vegetables) in Sichuan of China
The most common probiotics are lactic acid bacteria, which are frequently employed in fermented foods, medication, feed, and beverages. Pickles are fermented vegetables cooked by common Chinese families in Sichuan region and Chongqing. Lactic acid bacteria are common in Sichuan pickles. By constructing disease models in experimental mice, the benefits of Lactobacillus isolated from Sichuan…
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