Production of Antibacterial Compounds from Fermented Dairy Products Using Kefir Grain Microflora

Production of Antibacterial Compounds from Fermented Dairy Products Using Kefir Grain Microflora

The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (<i>Lactiplantibacillus plantarum</i>, <i>Limosilactobacillus fe...

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Bibliographic Details
Main Authors: Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Biology and Life Sciences Forum
Subjects:
goat milk
whey protein
antimicrobial activity
kefir fermentation
Online Access:https://www.mdpi.com/2673-9976/18/1/40

Internet

https://www.mdpi.com/2673-9976/18/1/40

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