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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/12/6736 |
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