Evaluation of Safety and Probiotic Properties of Weissella spp. in Fermented Vegetables From Xi'an, Shaanxi, China.

ABSTRACT: The genus Weissella, commonly found in fermented foods, is a significant group of lactic acid bacteria (LAB) with potential probiotic properties. Several Weissella strains have been proposed as probiotics due to their biotechnological capabilities. However, a few strains may exhibit opportunistic pathogenic behavior, which restricts the widespread use of all Weissella strains in food applications. This study sought to expand our understanding of the biotechnological capabilities of Weissella spp. by examining the safety and functional characteristics of strains isolated from spontaneous fermentation. In this investigation, nine Weissella strains were evaluated for their safety and probiotic potential. The safety assessment revealed that the antibiotic res

SUBMITTER: Liu C 

PROVIDER: S-EPMC11717038 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature