Food Science & Nutrition Technology, Journal Year: 2024, Volume and Issue: 9(2), P. 1 - 9
Published: April 2, 2024
Postbiotics or/ and inactivated probiotics recently have driven attention it seems they can overcome the problems of probiotics. This paper explores a comparison between (postbiotics) containing starter bacteria in fermented products. The study focused on potential synergies benefits incorporating probiotic cells into fermentation process especially to enhance viability cultures, physicochemical nutritional properties, elevate overall product quality. In this context, substitution with postbiotics is being considered.
Language: Английский