Bacteriocin-Producing <i>Enterococcus faecium</i> OV3-6 as a Bio-Preservative Agent to Produce Fermented <i>Houttuynia cordata</i> Thunb. Beverages: A Preliminary Study

Bacteriocin-Producing <i>Enterococcus faecium</i> OV3-6 as a Bio-Preservative Agent to Produce Fermented <i>Houttuynia cordata</i> Thunb. Beverages: A Preliminary Study

Microbial contamination affects the quality of the fermented <i>Houttuynia cordata</i> Thunb. (<i>H. cordata</i>) beverage (FHB). The present study aimed to assess the bio-preservative property of <i>Enterococcus faecium</i> OV3-6 (<i>E. faecium</i> OV...

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Bibliographic Details
Main Authors: Thiwanya Choeisoongnern, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Netnapa Makhamrueang, Sartjin Peerajan, Sasithorn Sirilun, Phakkharawat Sittiprapaporn
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
bio-preservative
bacteriocin
lactic acid bacteria
<i>Enterococcus faecium</i>
fermented plant beverage
<i>Houttuynia cordata</i> Thunb.
Online Access:https://www.mdpi.com/2304-8158/12/19/3520

Internet

https://www.mdpi.com/2304-8158/12/19/3520

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