1.0Microbiome Centerhttps://microbiome-center.nl/en/Henk Duinkerkenhttps://microbiome-center.nl/en/author/henk-duinkerken/rich600338<blockquote class="wp-embedded-content" data-secret="LZR4bDP79e"><a href="https://microbiome-center.nl/en/23-new-strain-new-prebiotic/">23: New strain, new prebiotic</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://microbiome-center.nl/en/23-new-strain-new-prebiotic/embed/#?secret=LZR4bDP79e" width="600" height="338" title="“23: New strain, new prebiotic” — Microbiome Center" data-secret="LZR4bDP79e" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://microbiome-center.nl/wp-includes/js/wp-embed.min.js </script> New strain: L. sakei probio65 Recently we were able to add a unique strain to the range from which you can choose, the Latilactobacillus sakei probio65. This bacterium has been isolated from kimchi and has excellent gastrointestinal survival (1). Much research has been devoted to the effect of L. sakei probio65 on atopic eczema. This […]