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Lactiplantibacillus plantarum Fermentation Enhances the Bioactivity of Polymeric Proanthocyanidins: Gut Microbiota

Yang Liu1,2, Tingting Zhang3, Jianjun Liu1,2

  • 1Shandong Research and Design Institute of Food & Fermentation Industry, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China.

Journal of Agricultural and Food Chemistry
|February 23, 2026
PubMed

Keywords:
Lactiplantibacillus plantarumcaffeic acidfecal fermentationgut microbiotaproanthocyanidins

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