Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of<i>Bacillus subtilis</i>MC31 and<i>Lactobacillus sakei</i>383 on trimethyltin-induced cognitive defects mice

Abstract

These results demonstrate that CGK fermented by mixed culture of B. subtilis and L. sakei could exert a wide range of beneficial activities for neurodegenerative diseases, including Alzheimer, Parkinson, and Huntington disease.