1. Efficacy of dietary fermented vegetable product on immune response, up-regulation of immune-related genes and protection of kuruma shrimp (Marsupenaeus japonicus) against Vibrio parahaemolyticus
   Gehad E. Elshopakey et al, 2018, Aquaculture CrossRef
2. Intake of a fermented plant product attenuates allergic symptoms without changing systemic immune responses in a mouse model of Japanese cedar pollinosis
   Takashi Fujimura et al, 2018, World Allergy Organization Journal CrossRef
3. Impact of difructose anhydride III, raffinose, and fructooligosaccharides on energy intake, gut hormones, and cecal fermentation in rats fed a high-fat and high-sucrose diet
   Tohru Hira et al, 2017, Bioscience, Biotechnology, and Biochemistry CrossRef
4. Effects of Dietary Supplementation of Fermented Botanical Products on the Digestibility of Crude Protein, Ether Extracts and Crude Fiber, and Carcass Characteristics in Fattening Pigs
   Hideto TORII et al, 2021, Nihon Yoton Gakkaishi CrossRef