Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
Fermentation by lactic acid bacteria has been used for millennia to preserve food and make it more palatable. These microorganisms may also generate bioactive compounds with the potential to serve as components in active edible food packaging or as alternative therapeutics. Dairy waste products, esp...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-03-01
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| Series: | Frontiers in Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1542284/full |
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