Appl Microbiol Biotechnol February 2019 PMID 30610287

In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough.

Yang Li, Tongjie Liu, Minjie Zhao, Hao Zhong, Wenxin Luo, Fengqin Feng

Mentions

11
Peak: 8 in Dec 2025
across 3 sources since Jan 2019

Extended reach

9,704
potential audience

Total likes

0

Video views

42

Mentions per month

Jan 2019 – Dec 2025

Where it's discussed

  • YouTube8 videos
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AI synopsis

What people are saying

The discussions reflect a balanced interest in the probiotic properties of Lactobacillus strains from Chinese sourdough, with comments referencing the study's focus on health benefits such as cholesterol reduction and gut health. Words like 'potential,' 'tested in mice,' and 'could support metabolic health' convey both curiosity and acknowledgment of the research's importance, fostering a sense of significance and engagement around this scientific development.

AgreementModerate agreement

Most discussions acknowledge the study's findings, highlighting the probiotic potential of sourdough bacteria for health.

InterestModerate interest

Participants show moderate curiosity, mentioning specific bacterial strains and their health benefits, indicating genuine interest.

EngagementModerate engagement

Comments delve into details of in vitro and in vivo results, suggesting active engagement with the research methods and implications.

ImpactModerate impact

Several discussions recognize the potential of these probiotics to influence metabolic health and prevent conditions like metabolic syndrome, reflecting perceived significance.

Abstract in brief

  • The study isolated 88 strains of lactic acid bacteria from Chinese sourdough, identified five with strong bile resistance as Lactobacillus plantarum, and tested their probiotic properties both in vitro and in mice.
  • Some strains could survive stomach-like conditions and showed abilities like bile tolerance, aggregation, and cholesterol removal, but only certain strains improved cholesterol ratios and reduced inflammatory markers in mice.
  • Overall, these Lactobacillus plantarum strains demonstrated potential to support metabolic health by influencing lipid metabolism and gut microbiota, indicating they may help prevent metabolic syndrome.]

Top posts

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Microbiome Articles
@microbe_article · X

In vitro and in vivo investigations of probiotic properties of lactic acid bacter... - Li Y et al. - https://t.co/wElnUUknBC #microbiome

Jan 6, 2019 · 7,158 followers View post →
DARWIN Bioprospecting Excellence
@DarwinBioprosp · X

Probiotic lactic acid bacteria isolated from traditional Chinese sourdough and with potential for metabolic syndrome prevention https://t.co/3J3kL7OBKr

Jan 9, 2019 · 2,496 followers View post →

All mentions

DARWIN Bioprospecting Excellence
@DarwinBioprosp · X

Probiotic lactic acid bacteria isolated from traditional Chinese sourdough and with potential for metabolic syndrome prevention https://t.co/3J3kL7OBKr

Jan 9, 2019 · 2,496 followers View post →
Microbiome Articles
@microbe_article · X

In vitro and in vivo investigations of probiotic properties of lactic acid bacter... - Li Y et al. - https://t.co/wElnUUknBC #microbiome

Jan 6, 2019 · 7,158 followers View post →
In Vitro and in Vivo Investigations of Probiotic Properties of Lactic ...
News

s00253-018-9554-8 - Free download as PDF File (.pdf), Text File ( ... Applied Microbiology and Biotechnology. https://doi.org/10.1007/s00253-018-9554-8 ...

Dec 25, 2025 View →