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functional activities, including tyrosinase and α-glucosidase suppression. All strains were susceptible to antibiotics within European Food Safety Authority-recommended minimum inhibitory concentration thresholds, indicating safety for probiotic application. These results suggest that LAB isolated from raw makgeolli exhibited probiotic-related characteristics and safety profiles and may be potential candidates for further investigation as functional food ingredients.
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So et al. (2026) studied this question.
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