Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties of <i>Echium amoenum</i>

This study investigates the dynamic physicochemical and microbiological changes during low-intensity ultrasound-assisted co-culture lactic acid bacteria (LAB) fermentation (<i>Lactobacillus acidophilus</i>, <i>Lactiplantibacillus plantarum</i>, and <i>Limosilactobacillus reuteri</i>) of <i>Echium am...

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Autori principali:	Ehsan Divan Khosroshahi, Rita Abi Rached, Maria Manconi, Maria Letizia Manca, Mohammad Firoznezhad, Mansureh Ghavam, Seyed Hadi Razavi, Zeinab E. Mousavi, Maryam Salami
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-03-01
Serie:	Antioxidants
Soggetti:	<i>Echium amoenum</i> low-intensity ultrasound co-culture fermentation lactic acid bacteria (LAB) phenolic compounds flavonoids
Accesso online:	https://www.mdpi.com/2076-3921/15/3/335
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