Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by <i>Lactiplantibacillus plantarum</i>

Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by <i>Lactiplantibacillus plantarum</i>

The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life. In vitro tests showed antimicrobial effects against <...

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Bibliographic Details
Main Authors: Ana Moreno, Alberto Gonçalves, Mario Riolo, Victor Dopazo, Jorge Calpe, Giuseppe Meca
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
biopreservation
vegan food
lactic acid bacteria
fungal contamination
foodborne pathogens
Online Access:https://www.mdpi.com/2304-8158/14/13/2195
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https://www.mdpi.com/2304-8158/14/13/2195

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