Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López
Abstract
Fermentates are complex mixtures containing inactivated or viable lactic acid bacteria, growth metabolites and compatible culture medium for food applications, representing a practical and cost-effective alternative to cell-free supernatants.
Topics & Concepts
AntimicrobialLactic acidBacteriaMicrobiologyChemistryBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology