Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial char...

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Bibliographic Details
Main Authors: Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich, Alessio Giacomini
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/9/11/964