Fermentation and Functional Properties of Plant-Derived <i>Limosilactobacillus fermentum</i> for Dairy Applications

Fermentation and Functional Properties of Plant-Derived <i>Limosilactobacillus fermentum</i> for Dairy Applications

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, <i>Limosilactobacillus fermentum</i> isolated from <i>Prunus padus</i> (bird cherry) was evaluated fo...

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Bibliographic Details
Main Authors:	Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Seon-A Jeong, Narangerel Mijid, Woan-Sub Kim
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Fermentation
Subjects:	<i>Limosilactobacillus fermentum</i> <i>Prunus padus</i> postbiotics yogurt antibacterial activity
Online Access:	https://www.mdpi.com/2311-5637/11/5/286
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