Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat produc...

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Detalles Bibliográficos
Autores principales: Nazareth, Tiago de Melo, Calpe, Jorge, Luz, Carlos, Mañes, Jordi, Meca, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093346/
https://www.ncbi.nlm.nih.gov/pubmed/37048247
http://dx.doi.org/10.3390/foods12071427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093346/
https://www.ncbi.nlm.nih.gov/pubmed/37048247
http://dx.doi.org/10.3390/foods12071427

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