Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by <i>Lactiplantibacillus plantarum</i>

The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life. In vitro tests showed antimicrobial effects against <i>...

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Автори:	Ana Moreno, Alberto Gonçalves, Mario Riolo, Victor Dopazo, Jorge Calpe, Giuseppe Meca
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2025-06-01
Серія:	Foods
Предмети:	biopreservation vegan food lactic acid bacteria fungal contamination foodborne pathogens
Онлайн доступ:	https://www.mdpi.com/2304-8158/14/13/2195
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