Isolation of a surfactin-producing strain of Bacillus subtilis and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal.

Chunhua DaiZhenzhen ShuChunfang MaPengfei YanLiurong Huang Ronghai HeHaile Ma

Published in: Journal of the science of food and agriculture (2024)

This study provides a scientific basis for the application of B. subtilis SOPC5 (as a potential probiotic) and the preparation of its metabolic product (surfactin). © 2024 Society of Chemical Industry.

Keyphrases

bacillus subtilis
human health
risk assessment
high resolution
molecularly imprinted
lactic acid