High-throughput screening of probiotics in fermented foods and their potential application in alleviating alcohol-induced damage.

This study is dedicated to screening strains with high ethanol degradation capabilities from various fermented products, aiming to mitigate the adverse health effects of alcohol consumption. The research began with the isolation of target strains from pickled vegetables, sauerkraut, enzymes, and spoiled yellow wine, and then established a high-throughput screening method based on the color reaction of WST-8 and NADH. By utilizing automated liquid handling and imaging technologies, rapid transfer and cultivation of single colonies, as well as efficient assessment of ethanol degradation activity, were achieved.