Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of the <i>Aloe</i> Fermentation Supernatant Containing <i>Lactobacillus plantarum</i> HM218749.1

<div>Antibacterial activities of<i> L. plantarum</i> against selected foodborne pathogens cultured in MRS,<i> Aloe vera</i> + glucose, and<i> Aloe vera</i>. Data are shown as the mean ± SD.</div>

Mediators of Inflammation

fig2

Figure 2

Figure 2: Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of the <i>Aloe</i> Fermentation Supernatant Containing <i>Lactobacillus plantarum</i> HM218749.1 

Figure 2 | Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of the Aloe Fermentation Supernatant Containing Lactobacillus plantarum HM218749.1 