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What is Microbial Viability in Fermented Foods about?

This study investigates the survival of lactic acid bacteria (LAB) and yeasts in whole botanical fermented foods, specifically tibicos and sauerkraut, under various fermentation conditions and storage durations, and their effects on gut microbiota. Findings indicate that ginger enhances microbial viability during fermentation, with both foods showing high survival rates during simulated digestion and significantly increasing the abundance of the Megasphaera genus in gut microbiota. The research provides ins

Author

taoist

Language

EN