Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential

Spontaneously fermented Allium cepa L. as a source of lactic acid bacteria with probiotic potential

Abstract Onions (Allium cepa L.) are widely recognized for their nutritional and medicinal properties. This study investigates the suitability of spontaneously fermented onions as a natural source of lactic acid bacteria (LAB) with probiotic potential. The isolated LAB were identified as Lactiplanti...

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Main Authors: Sylwia Ścieszka, Lidia Piekarska-Radzik, Robert Klewicki, Michał Sójka, Jerzy Juśkiewicz, Bartosz Fotschki, Elżbieta Klewicka, Katarzyna Grzelak-Błaszczyk
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:Scientific Reports
Subjects:
Fermented onions
Lactic acid bacteria
Probiotic
Antimicrobial activity
Online Access:https://doi.org/10.1038/s41598-025-10037-7
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https://doi.org/10.1038/s41598-025-10037-7

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