From Forest to Fork: Antioxidant and Antimicrobial Potential of <i>Laetiporus sulphureus</i> (Bull.) Murrill in Cooked Sausages

In response to the growing demand for clean-label preservatives, this study investigates the potential of <i>Laetiporus sulphureus</i>, an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of <i>L. sulphureus</i> (LsEtOH) was evaluated for its chemical...

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Autors principals:	Aleksandra Novaković, Maja Karaman, Branislav Šojić, Predrag Ikonić, Tatjana Peulić, Jelena Tomić, Mirjana Šipovac
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-08-01
Col·lecció:	Microorganisms
Matèries:	edible mushrooms natural preservatives phenolic compounds antioxidant activity antimicrobial activity <i>Laetiporus sulphureus</i>
Accés en línia:	https://www.mdpi.com/2076-2607/13/8/1832
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