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For example, in the fermentation process of yam-based foods, phytase produced by Leuconostoc lactis CCMA 0415, Lactiplantibacillus plantarum CCMA 0744 and Limosilactobacillus fermentum CCMA 0745 can decompose phytic acid ( Bacillus can be improved through fermentation of mixed strains ( Lactobacillus helveticus can be used as an auxiliary starter to hydrolyze bitter peptides in cheese production (Komprda et al., 2008)

Western blot analyses also demonstrated that LC3-II/I and Beclin I protein levels were significantly lower in the presence of NAC (Fig

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Jean-Philip Deslauriers Clinical Professor at the University of Sherbrooke Rheumatologist Bathurst, New Brunswick