Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products.

Elena BartkienėVita LeleVytaute SakienePaulina ZavistanaviciuteModestas RuzauskasJurga BernatonieneValdas JakstasPranas ViskelisDaiva ZadeikeGrazina Juodeikiene

Published in: Journal of the science of food and agriculture (2019)

LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry.

Keyphrases

lactic acid
staphylococcus aureus
biofilm formation
molecularly imprinted
mass spectrometry
pseudomonas aeruginosa
cystic fibrosis
liquid chromatography