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“The good bacteria in kimchi helps activate the body’s natural defenses against infection and inflammation, according to a study of five strains of probiotic bacteria found in Korean kimchi ...
Kefir “Kefir is a probiotic powerhouse relative to other fermented foods both in terms of quantity and number of strains,” says Clark. Just like yogurt, kefir is a fermented milk product, rich ...
From Korean kimchi to German sauerkraut to Japanese miso, fermented foods hold cultural significance. ... species and strain. Some of these probiotic strains may be used in snack foods, dried ...
Lactiplantibacillus plantarum is commonly found in milk products, meat and a lot of vegetable fermentations including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian Ogi, sourdough, and other fermented plant material, and also some cheeses, fermented sausages, and stockfish.
A clinical study investigating the impact of probiotics in relieving the signs and symptoms of dry eye revealed promising results for the ophthalmic formulation of Latilactobacillus sakei, while the oral probiotic demonstrated no discernible benefits. [9] Kimchi Power is a brand which sells lactobacillus sakei.
It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi [3] and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not. [4] Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria. [5]
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