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EXTENDED FIVE-YEAR NATURAL JAPANESE FERMENTATION Crafted using traditional Japanese fermentation techniques, 13 beneficial probiotic strains slowly coexist and evolve over five full years alongside seasonal fruits, vegetables, mushrooms, seaweed, and herbs

Ethics approval and consent to participate All methods in this study were performed in accordance with the relevant guidelines and approved by the Local Ethics Committee (Selcuk University Local Ethics Committee for Animal Experiments, Approval Number: 2023/08/093)

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