Novel lactic acid bacteria with anti-hyperuricemia ability: Screening and in vitro probiotic characteristics
Jia‐Xin Lin, Tao Xiong, Zhen Peng, Mingyong Xie, Fei Peng
Topics & Concepts
ProbioticHyperuricemiaIn vitroLactic acidBacteriaChemistryMicrobiologyUric acidFood scienceBiologyBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGout, Hyperuricemia, Uric Acid