Heat-Inactivated Lacticaseibacillus paracasei subsp. paracasei 431 Modulates Gut Microbiota Composition and Enhances Short-Chain Fatty Acid Production During In Vitro Colonic Fermentation
Under the conditions of this in vitro fermentation model, no statistically significant differences were detected between the viable and heat-inactivated preparations for most measured outcomes, indicating that thermal inactivation did not markedly diminish the capacity of L. casei 431 to influence gut microbial composi...