Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables

Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables

Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial proper...

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Bibliographic Details
Main Authors: Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, Vidas Ceplinskas, Gintare Kairaityte, Rasa Lingyte, Laurynas Marciulionis, Ema Monstaviciute, Meda Pikunaite, Migle Smigelskyte, Enrika Vyzaite, Laima Zilinskaite, Romas Ruibys, Elena Bartkiene
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Beverages
Subjects:
antimicrobial properties
fermentation
berries
vegetables
Online Access:https://www.mdpi.com/2306-5710/6/4/65

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