Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications
José M Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J Córdoba, Josué Delgado, Irene Martín, Foteini Parlapani, Efstathios Giaouris · 2025
Read Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications by José M Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J Córdoba, Josué Delgado, Irene Martín, Foteini Parlapani, Efstathios Giaouris (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12733257.txt.
Description
José Martín-Miguélez and co-authors reviewed in 2025 the helpful lactic acid bacteria found in dry-cured and fermented foods. Such foods, eaten in many lands, teem with these bacteria. Some strains aid the gut, lift immunity, fight rust damage, and block germs that sicken people or spoil food. The team sums up how such strains are fished out, tested, and picked.
The focus then turns to how picked strains cling to the gut wall and settle, and the paths by which they help. Gains for the foods themselves and for plant-based stand-ins are weighed too. The team pitches careful strain picks as a route to foods that do more than feed.
Catalog record
| CREATOR | José M Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J Córdoba, Josué Delgado, Irene Martín, Foteini Parlapani, Efstathios Giaouris |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 55 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |