Work

Bacteriocinogenic Pediococcus acidilactici ST41VF Isolated From Bulgaria Feta Cheese: Probiotic Potential, Biopreservative Properties, and Safety Evaluation

Year: 2025

Type: article

Source: Molecular Nutrition & Food Research

DOI: 10.1002/mnfr.70268

Authors: Vitor Luis Fagundes, Marcos Vinício Alves, Svetoslav Dimitrov Todorov, Julia Arantes Galvão

Institutions: Universidade de São Paulo, Universidade Federal do Paraná, Universidade Politécnica de Viana do Castelo, Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funder: Fundação de Amparo à Pesquisa do Estado de São Paulo

Awards: Health beneficial properties of bacteriocins produced by lactic acid bacteria isolated from indigenous fermented products, Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications

OpenAlex ID: W4415387635

FWCI: 0.878

Cites: 88

Cited by: 2

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