Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
Ronaldo Rwubuzizi, Kayque Ordonho Carneiro, Wilhelm H. Holzapfel, Manuela Vaz‐Velho, Svetoslav Dimitrov Todorov
Topics & Concepts
Leuconostoc mesenteroidesBacteriocinAntimicrobialFood scienceLeuconostocFermentationDPPHAntioxidantChemistryMicrobiologyListeriaEnterococcusLactobacillus plantarumLactic acidBiologyBiochemistryBacteriaLactobacillusListeria monocytogenesAntibioticsGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyMeat and Animal Product Quality