https://www.selleckchem.com/pr....oducts/ldc203974-imt
Compared to the fresh egg group, the bacterial produced SCFAs of preserved egg group were increased in abundance (p less then 0.05), which may have potential anti-obesity and anti-inflammatory effects. The results provide a novel insight into the relationship between preserved egg intake, gut microbiota and potential positive effects on host health. Macrolactins (MLNs) have attracted considerable attention due to their antibacterial and antiviral properties. Here, the MLN production of Bacillus sp. strain IMDGX0108 was improved
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