Supplementary materials-2.pdf

This study examined 107 Lactiplantibacillus plantarum strains isolated from naturally fermented dairy products (n = 20), fermented grape must (n = 23), and naturally fermented vegetables (n = 64) to compare for their cholesterol-lowering-related characteristics, including acid resistance, bile tolerance, surface hydrophobicity and bile acids deconjugation ability. Bile salt hydrolase (BSH) genes were detected in 97.2% (n = 104) of the total strains and in all of the strains isolated from fermented dairy products.The detailed comparison between the sequence of each strain and the corresponding subject sequence were listed here