Valorization of Grape Seed By-Products by <i>Lactiplantibacillus plantarum</i> FBL002 Fermentation: Multi-Omics Insights into β-Glucosidase-Mediated Polyphenol Biotransformation and Antioxidant Enhancement

Grape seeds are a major by-product of grape processing and a rich source of polyphenolic compounds, yet their value remains underutilized. In this study, 12 lactic acid bacteria (LAB) strains were evaluated in a grape seed-based fermentation system to compare their tolerance, metabolic performance,...

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Autors principals:	Yuan Shi, Jianhua Cheng, Litao Hu, Jialiang Lin, Yan Wang, Hao Huang, Zihao Yu, Chunlu He, Wenjie Xu, Wuxia Chen, Yichen Fan, Weikang Cui, Yuan Ban, Shaonian Chang, Haiyang Ye, Haifeng Huang
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-05-01
Col·lecció:	Fermentation
Matèries:	grape seeds lactic acid bacteria fermentation polyphenols antioxidant activity β-glucosidase
Accés en línia:	https://www.mdpi.com/2311-5637/12/5/246
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