Limosilactobacillus fermentum Genome sequencing. Limosilactobacillus fermentum

The purpose of this study is to find a strain that can reduce the purine content in food, and this strain can be used in the production of fermented food. Now we have found that it not only has the effect of reducing purine content, but also has stronger acid and bile salt resistance than other purine reducing strains, which is more beneficial to human body and more suitable for the production of fermented food.