Biopreservation of <i>Hericium erinaceus</i> By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

Lactic acid fermentation is an effective strategy for food preservation and functional enhancement. This study evaluated the fermentation of <i>Hericium erinaceus</i> by-products using <i>Lactoplantibacillus plantarum</i> and <i>Lactocaseibacillus rhamnosus</i>, assessing microbial stability, physic...

Descripció completa

Dades bibliogràfiques

Autors principals:	Mafalda Silva, Manuela Vida, Ana Cristina Ramos, Luísa Cristina Roseiro, Nuno Alvarenga, Sandra Gomes, Fernando C. Lidon, Fernando H. Reboredo, Elsa M. Gonçalves
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-10-01
Col·lecció:	Foods
Matèries:	lactic acid bacteria <i>Hericium erinaceus</i> by-products biopreservation bioactive content
Accés en línia:	https://www.mdpi.com/2304-8158/14/21/3721
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!