Fermented lactic acid bacteria of cruciferous plants, food containing the fermented product, cosmetics and epithelial barrier enhancer, and method for producing the fermented product
It is an object of the present invention to provide a cruciferous plant-derived flavonoid with improved physiological activity and bioavailability. A fermented product of a cruciferous plant, Lactobacillus casei Hasegawa strain (accession number: FERM BP-10123). [Selection figure] None