Exploring autochthonous strains with probiotic potential: A comprehensive characterization of functional properties and their application in fermented blueberry-watermelon smoothies
María Paula Méndez‐Galarraga, Alejandra Hurtado‐Romero, María Élida Pirovani, Gabriel Vinderola, Franco Van de Velde, Tomás García‐Cayuela
Topics & Concepts
ProbioticFood scienceFermentationLactic acidFood spoilageHealth benefitsLactobacillus plantarumFermentation in food processingChemistryFunctional foodPediococcusBiologyBacteriaLactobacillusTraditional medicineMedicineGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMicrobial Inactivation Methods