Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran.

Jong-Hui KimEun-Seon LeeBu-Min KimJun-Sang HamMi-Hwa Oh

Published in: Journal of the science of food and agriculture (2021)

Fermentation by Limosilactobacillus fermentum J2 and Lactobacillus gasseri N2 can help extend the shelf life of rice bran-based products and produce bioactive compounds. © 2021 Society of Chemical Industry.

Keyphrases

lactic acid
saccharomyces cerevisiae