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Soy milk fermented by Bacillus subtilis SP-8-5 and Lactiplantibacillus plantarum 4_3 exhibits sedative-hypnotic ability in vivo.

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Title: Soy milk fermented by Bacillus subtilis SP-8-5 and Lactiplantibacillus plantarum 4_3 exhibits sedative-hypnotic ability in vivo.
Authors: Liu Z; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China., Zeng ZY; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China., Li YJ; Department of Anesthesiology, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, Kunming, Yunnan 650034, China., Zhou B; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China., Sun SY; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China., Ou X; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China., Qi H; Hebei Institute of Sports Science, Shijiazhuang, Hebei 050011, China., Liu CJ; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China. Electronic address: 20060129@kust.edu.cn., Li XR; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China. Electronic address: starkeyran@163.com.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Sep 01; Vol. 239, pp. 119214. Date of Electronic Publication: 2026 Apr 15.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Soy milk fermented by Bacillus subtilis SP-8-5 and Lactiplantibacillus plantarum 4_3 exhibits sedative-hypnotic ability in vivo.
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  Data: <searchLink fieldCode="AU" term="%22Liu+Z%22">Liu Z</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.<br /><searchLink fieldCode="AU" term="%22Zeng+ZY%22">Zeng ZY</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.<br /><searchLink fieldCode="AU" term="%22Li+YJ%22">Li YJ</searchLink>; Department of Anesthesiology, The First People's Hospital of Yunnan Province, The Affiliated Hospital of Kunming University of Science and Technology, Kunming, Yunnan 650034, China.<br /><searchLink fieldCode="AU" term="%22Zhou+B%22">Zhou B</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.<br /><searchLink fieldCode="AU" term="%22Sun+SY%22">Sun SY</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.<br /><searchLink fieldCode="AU" term="%22Ou+X%22">Ou X</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China.<br /><searchLink fieldCode="AU" term="%22Qi+H%22">Qi H</searchLink>; Hebei Institute of Sports Science, Shijiazhuang, Hebei 050011, China.<br /><searchLink fieldCode="AU" term="%22Liu+CJ%22">Liu CJ</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China. Electronic address: 20060129@kust.edu.cn.<br /><searchLink fieldCode="AU" term="%22Li+XR%22">Li XR</searchLink>; Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan 650500, China. Electronic address: starkeyran@163.com.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Sep 01; Vol. 239, pp. 119214. <i>Date of Electronic Publication: </i>2026 Apr 15.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2026.119214
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              Text: 2026 Sep 01
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