Postbiotic Potential of Lactic Acid Bacteria Strains in Functional Minimally Processed Oranges
The global market for fresh, ready-to-eat products has grown rapidly, leading to some microbiological safety concerns. Lactic acid bacteria (LAB), along with their metabolites, represent a green alternative to chemical preservatives. For this purpose, the cell-free supernatant of LAB strains previou...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
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MDPI AG
2025-06-01
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| Serier: | Applied Sciences |
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| Online adgang: | https://www.mdpi.com/2076-3417/15/12/6736 |
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