Stevia rebaudiana leaves fermented by Lactobacillus plantarum exhibit resistance to microorganisms and cancer cell lines in vitro: A potential sausage preservative
Li‐Juan Chai, Tianchan Lan, Zhiyuan Cheng, Jing Zhang, Yang Deng, Ying Wang, Yan Li, Fengwu Wang, Meizi Piao, Meizi Piao
Topics & Concepts
PreservativeStevia rebaudianaLactobacillus plantarumFood scienceFermentationChemistryEthyl acetateAntimicrobialBacillus subtilisBiologyBacteriaLactic acidBiochemistryMicrobiologyGeneticsBiochemical Analysis and Sensing TechniquesAntimicrobial Peptides and ActivitiesProbiotics and Fermented Foods