Understanding of the interaction of Lactobacillus in fermented food and beverages: targeting food safety and new foods
Lactic acid bacteria (LAB) drive fermentation primarily through carbohydrate metabolism producing organic acids, antimicrobial peptides, exopolysaccharides, and a vast array of bioactive metabolites. Their metabolic activities enhance food safety and shelf life while contributing to improved gut hea...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Frontiers Media S.A.
2026-06-01
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| Rangatū: | Frontiers in Industrial Microbiology |
| Ngā marau: | |
| Urunga tuihono: | https://www.frontiersin.org/articles/10.3389/finmi.2026.1846356/full |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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