Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges

Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges

The global market for fresh, ready-to-eat products has grown rapidly, leading to some microbiological safety concerns. Lactic acid bacteria (LAB), along with their metabolites, represent a green alternative to chemical preservatives. For this purpose, the cell-free supernatant of LAB strains previou...

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Bibliographic Details
Main Authors:	Paola Foti, Flora Valeria Romeo, Gloria Sciuto, Maria Concetta Strano, Maria Allegra, Nunziatina Russo, Cinzia Caggia
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Applied Sciences
Subjects:	cell-free supernatant citrus lactic acid bacteria <i>Lactiplantibacillus plantarum</i> <i>Leuconostoc mesenteroides</i> ready-to-eat fresh fruits
Online Access:	https://www.mdpi.com/2076-3417/15/12/6736
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