植物乳杆菌及其衍生细胞外囊泡的抑菌潜力评价

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2025-04-10 DOI:10.1002/mnfr.70035

Pooja Yadav, Nabendu Debnath, Praveen Kumar Mehta, Ashwani Kumar, Ashok Kumar Yadav

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引用次数: 0

摘要

益生菌衍生的抗菌物质提供了一种有希望的治疗方法，耐药风险较小。研究了20株人肠源植物乳杆菌及其衍生细胞外囊泡（EVs）对病原菌金黄色葡萄球菌MTCC 96和痤疮丙酸杆菌MTCC 1950的抑菌活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Assessment of Antimicrobial Potential of Lactiplantibacillus plantarum and Their Derived Extracellular Vesicles

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Assessment of Antimicrobial Potential of Lactiplantibacillus plantarum and Their Derived Extracellular Vesicles

Probiotic-derived antimicrobial substances offer a promising treatment approach with less resistance risk. This study evaluated the antimicrobial activity of 20 Lactiplantibacillus plantarum strains of human gut origin and their derived extracellular vesicles (EVs) against the pathogens Staphylococcus aureus MTCC 96 and Propionibacterium acnes MTCC 1950.

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.