“…Notably, an isolate of probiotic bacteria of Lactobacillus plantarum has been reported to show an uric acid oxidizing activity (Iswantini et al, 2014). L. plantarum is commonly found in plantderived foods such as fruits, pickles, wine, and bean sauces (Li et al, 2014). It is essential then to explore, select and characterize its uricase in term of both genetic and kinetic properties which is important for developing a potentially probiotic for hyperuricemia.…”