Lactobacillus bulgaricus & Lactobacillus plantarum and Improved Functional Properties of Food

• Microbial Fermentation as a Tool to Improve the Antioxidant and Functional Value of Milk Products.

  • 2026-03-15
  • Review
  • Foods (Basel, Switzerland) 15(6)
  • • Sion Seol
    • JuDong Yeo

  • PubMed: 41897746
  • DOI: 10.3390/foods15061024

  2 Insights on

  • Improved Functional Properties of Food

  • Low evidence

  Microbial fermentation is attracting attention as a key process in reconstructing the profile of functional components in foods.

  Effect

  Beneficial

  Effect size

  Moderate