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Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix Cover

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Katarzyna Skrzypczak,  Klaudia Gustaw,  Dominika Schwonke,  Izabela Pałys,  Katarzyna Gordat,  Monika Michalak-Majewska and  Waldemar Gustaw  
Open Access
|Jun 2021

Authors

Katarzyna Skrzypczak

katarzyna.skrzypczak@up.lublin.pl

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Klaudia Gustaw

Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Dominika Schwonke

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Izabela Pałys

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Katarzyna Gordat

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Monika Michalak-Majewska

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Waldemar Gustaw

Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/aucft-2021-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 123 - 134
Submitted on: Mar 26, 2021
|
Accepted on: May 11, 2021
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Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
lactic acid fermentation,
bacteriocins,
functional food
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Katarzyna Skrzypczak, Klaudia Gustaw, Dominika Schwonke, Izabela Pałys, Katarzyna Gordat, Monika Michalak-Majewska, Waldemar Gustaw, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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