Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties

There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and...

Descripción completa

Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Zokaityte, Egle, Starkute, Vytaute, Mockus, Ernestas, Klupsaite, Dovile, Lukseviciute, Justina, Bogomolova, Alina, Streimikyte, Audrone, Ozogul, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223197/
https://www.ncbi.nlm.nih.gov/pubmed/35741998
http://dx.doi.org/10.3390/foods11121800

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9223197/
https://www.ncbi.nlm.nih.gov/pubmed/35741998
http://dx.doi.org/10.3390/foods11121800

Ejemplares similares