Immobilized Plant-Based Presumptive Probiotics as Functional Ingredients for Breakfast Cereals

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Immobilized Plant-Based Presumptive Probiotics as Functional Ingredients for Breakfast Cereals

Seven wild-type lactic acid bacteria, belonging to <i>Lactiplantibacillus plantarum</i> and <i>Lactococcus cremoris</i> species, were isolated from beetroots and white mushrooms and evaluated for their safety and functional profile. <i>Lc. cremoris</i> isolates we...

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Bibliographic Details
Main Authors:	Chrysoula Pavlatou, Ioanna Prapa, Electra Stylianopoulou, Gregoria Mitropoulou, George Skavdis, Yiannis Kourkoutas
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Fermentation
Subjects:	plant origin probiotics lactic acid bacteria functional foods cell immobilization breakfast cereals
Online Access:	https://www.mdpi.com/2311-5637/11/6/335
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