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	<title>gastrointestinal survival &#8211; BIOENGINEER.ORG</title>
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		<title>Ancient Iranian Cheeses Yield Superbug-Fighting Bacteria With Probiotic Superpowers</title>
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		<pubDate>Sat, 10 Oct 2026 11:45:55 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Antimicrobial activity]]></category>
		<category><![CDATA[Antioxidant activity]]></category>
		<category><![CDATA[biofilm]]></category>
		<category><![CDATA[food microbiology]]></category>
		<category><![CDATA[gastrointestinal survival]]></category>
		<category><![CDATA[Iran]]></category>
		<category><![CDATA[lactic acid bacteria]]></category>
		<category><![CDATA[Lactiplantibacillus plantarum]]></category>
		<category><![CDATA[phenotypic profiling]]></category>
		<category><![CDATA[principal component analysis]]></category>
		<category><![CDATA[probiotics]]></category>
		<category><![CDATA[traditional dairy]]></category>
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					<description><![CDATA[Researchers isolated 66 lactic acid bacteria strains from traditional Iranian dairy products and identified two standout candidates, Lactiplantibacillus pentosus ID27 and Lactiplantibacillus plantarum ID53, that combine exceptional gastrointestinal survival, broad-spectrum antimicrobial activity, and antioxidant properties.]]></description>
		
		
		
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