Probiotic Characteristics and the Anti-Inflammatory Effects of Z22 Isolated from Naturally Fermented Vegetables.

Currently, there is increasing interest in the commercial utilization of probiotics isolated from traditional fermented food products. Therefore, this study aimed to investigate the probiotic potential of () Z22 isolated from naturally fermented mustard. The results suggest that Z22 exhibits good adhesion ability, antibacterial activity, safety, and tolerance to acidic conditions and bile salts.

Probiotic Characteristics and Anti-Inflammatory Effects of 664 Isolated from Chinese Fermented Pickles.

() is widely used in industrial food fermentations, and its probiotic and health-promoting roles attracted much attention in the past decades. In this work, the probiotic potential of 664 isolated from Chinese fermented pickles was assessed. In addition, the anti-inflammatory properties and mechanisms were investigated using lipopolysaccharide (LPS)-stimulated RAW264.