Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects

Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits a...

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Detalles Bibliográficos
Autores principales: Sørensen, Helena Mylise, Rochfort, Keith D., Maye, Susan, MacLeod, George, Loscher, Christine, Brabazon, Dermot, Freeland, Brian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675170/
https://www.ncbi.nlm.nih.gov/pubmed/38004148
http://dx.doi.org/10.3390/nu15224754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10675170/
https://www.ncbi.nlm.nih.gov/pubmed/38004148
http://dx.doi.org/10.3390/nu15224754

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