Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation.
- 2021-12-09
- Microorganisms 9(12)
- Haicui Wu
- Tim-Fat Shum
- Jiachi Chiou
- PubMed: 34946146
- DOI: 10.3390/microorganisms9122544
- Low evidence
L. rhamnosus AC1 exhibited superior performance in soymilk fermentation and potential as a starter and probiotic culture.
- Effect
- Beneficial
- Effect size
- Moderate