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. 2021 Jul 26;12:665881. doi: 10.3389/fphar.2021.665881

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Copyright © 2021 Shin, Bose, Choi, Kim, Chin, Song, Nam and Kim.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Selection of lactic acid bacteria for PN fermentation. (A) Profile of β-glucosidase activity of the candidate-isolated fermented food. (B) Viable cell counts before and after PN fermentation with three candidates.