Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread

Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread

The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar to probiotics without the risks associated with li...

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Bibliographic Details
Main Authors: Javier Morán, Alina Kilasoniya
Format: Article
Language:English
Published: MDPI AG 2024-06-01
Series:Foods
Subjects:
postbiotics
lactic acid bacteria (LAB)
sourdough
bread production
food safety
European Union regulations
Online Access:https://www.mdpi.com/2304-8158/13/13/2042

Internet

https://www.mdpi.com/2304-8158/13/13/2042

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