Metabolite Pattern Derived from <i>Lactiplantibacillus plantarum</i>—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

The study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet-microbiota interactions.