Bacteriocin-Producing Enterococcus faecium OV3-6 as a Bio-Preservative Agent to Produce Fermented Houttuynia cordata Thunb. Beverages: A Preliminary Study

Microbial contamination affects the quality of the fermented Houttuynia cordata Thunb. (H. cordata) beverage (FHB). The present study aimed to assess the bio-preservative property of Enterococcus faecium OV3-6 (E. faecium OV3-6) during the production of FHB. The antimicrobial activity against Escher...

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Detalles Bibliográficos
Autores principales: Choeisoongnern, Thiwanya, Chaiyasut, Chaiyavat, Sivamaruthi, Bhagavathi Sundaram, Makhamrueang, Netnapa, Peerajan, Sartjin, Sirilun, Sasithorn, Sittiprapaporn, Phakkharawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572304/
https://www.ncbi.nlm.nih.gov/pubmed/37835173
http://dx.doi.org/10.3390/foods12193520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572304/
https://www.ncbi.nlm.nih.gov/pubmed/37835173
http://dx.doi.org/10.3390/foods12193520

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