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...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Frontiers Media S.A.
2026-06-01
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| Seria: | Frontiers in Industrial Microbiology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.frontiersin.org/articles/10.3389/finmi.2026.1846356/full |
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