Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products - Concepedia

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Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

50

Citations

20

References

2019

Year

Elena Bartkienė, Vita Lėlė, Vytautė Šakienė, Paulina Zavistanavičiūtė, Modestas Ružauskas, Jurga Bernatonienė, Valdas Jakštas, Pranas Viškelis, Daiva Žadeikė, Gražina Juodeikienė

Journal of the Science of Food and Agriculture

Abstract

LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry.

References

	Year	Citations

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