Production of plant-based fermented beverages possessing functional ingredients antioxidant, γ-aminobutyric acid and antimicrobials using a probiotic Lactiplantibacillus plantarum strain L42g as an efficient starter culture
Artitaya Buatong, Ratchanu Meidong, Yanee Trongpanich, Saowanit Tongpim
Topics & Concepts
ProbioticFood scienceLactobacillus plantarumFermentationListeria monocytogenesMicrobiologyFermented fishAntimicrobialChemistrySalmonella entericaBiologyBacteriaLactic acidSalmonellaGeneticsGABA and Rice ResearchProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides