The results were published in the journal NEJM Evidence.
The research, published in Brain, highlights how digitising tests designed to measure the progression of motor symptoms in people with Huntington's disease can provide a sensitive and reliable way to track changes in the function of patients.
Using the bacteria Lactiplantibacillus plantarum 299v as the microorganism, the team fermented pulses obtained from varying concentrations of black bean, black-eyed pea, green split pea, red lentil and pinto bean flours.
Co-author on both studies, Dr Matthew McNeil, of the Department of Microbiology and Immunology, describes tuberculosis as a "massive public health problem" that is challenging to solve.
The study was led by a team of researchers from Queen's University Belfast, Edith Cowan University Perth (ECU), and the Medical University of Vienna.
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