Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

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Yamane, Takuya ; Sakamoto, Tatsuji ; Nakagaki, Takenori ; Nakano, Yoshihisa (2018)
  • Publisher: MDPI
  • Journal: Foods, volume 7, issue 4 (issn: 2304-8158, eissn: 2304-8158)
  • Related identifiers: pmc: PMC5920413, doi: 10.3390/foods7040048
  • Subject: TP1-1185 | kefir | Chemical technology | natural killer cell | lactic acid bacteria | cytotoxicity | Article
    mesheuropmc: food and beverages | bacteria

The Japanese fermented beverage, homemade kefir, contains six lactic acid bacteria: Lactococcus. lactis subsp. Lactis, Lactococcus. lactis subsp. Cremoris, Lactococcus. Lactis subsp. Lactis biovar diacetylactis, Lactobacillus plantarum, Leuconostoc meseuteroides subsp. ... View more
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