Quercetin enhances the probiotic and functional characteristics of indigenous Lactiplantibacillus plantarum SG1 isolated from raw cow milk
Sumeyye Akbulut · 2026
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Description
Sumeyye Akbulut tests whether a plant compound called quercetin boosts a probiotic strain from raw cow milk, in work from twenty twenty-six. Demand for functional foods drives a hunt for strong local probiotic strains. Natural compounds that lift their traits add further value for makers. The strain in focus is a milk isolate with full lab profiling. Quercetin is dosed below and at the level that just stops growth.
The strain alone already shows strong probiotic traits in the tests. It tolerates acid and bile and fights foodborne germs well. Sub doses of quercetin lift survival in acid and fake gut transit. Surface stickiness, clumping, and germ fighting all improve with the dose. Radical-mopping power rises as well in the treated cultures. Safety checks show no blood, DNA, or gel breaking activity. The pairing looks safe and more active than the strain alone.
Catalog record
| CREATOR | Sumeyye Akbulut |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |