Evaluation of Probiotic and Antimicrobial Properties of Patulin-Degrading <i>Latilactobacillus sakei</i> KMP17 and Its Fermentation
Lactic acid bacteria (LAB), as significant probiotics, hold immense application potential across diverse fields. This study systematically evaluated the probiotic properties and patulin degradation capabilities of four LAB strains with potent antimicrobial effects, previously isolated from Kimchi: <...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/2/234 |
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