The application of probiotic bacteria from strawberry (fragaria ananassa × duch.) in the fermentation of strawberry tree fruit (arbutus unedo l.) extract

HIGHLIGHTS

• What: This study shows for the first time the application of probiotics isolated from strawberries in the fermentation of and monitors the antioxidant activity during post-fermentation formulation paving the way for a potential industrial application of this underutilized plant. The aim of this study was to investigate the probiotic potential of lactic acid bacteria strains isolated from strawberries. By evaluating the antioxidant and antimicrobial potential of this combined approach, the authors aim to elucidate whether the integration of probiotic bacteria with natural extracts can lead to a more potent and efficient strategy to promote health and . . .
  

   

  

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