Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity

Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity

Abstract This study investigates the fermentation of Malva sylvestris aerial parts using three lactic acid bacteria: Lactiplantibacillus plantarum 299V, Pediococcus acidilactici IRZ12B, and Lacticaseibacillus rhamnosus GG. The fermentation process resulted in a notable increase in microbial counts o...

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Bibliographic Details
Main Authors: Sofia Massaro, Jacopo Sica, Gloria Ghion, Chiara Nadai, Simone Vincenzi, Davide Porcellato, Viviana Corich, Alessio Giacomini, Armin Tarrah
Format: Article
Language:English
Published: BMC 2025-08-01
Series:Food Production, Processing and Nutrition
Subjects:
Malva sylvestris
Lactic acid bacteria
Fermentation
Functional properties
Online Access:https://doi.org/10.1186/s43014-025-00315-2
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https://doi.org/10.1186/s43014-025-00315-2

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