date:Oct 31, 2023
mmatory responses. However, the probiotic potential of fungi remains largely untapped.
The study, published in mSystems, a journal of the American Society for Microbiology, delved into fungi utilized in the food industry, such as those involved in cheese and charcuterie production.
There is much to learn by studying the role of the fungal strains in the microbiota and host health and also that species simply used in food processes can be the source of new probiotics, says lead study author Mat