Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods

Foods 2026 Open access

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Authors: Svetoslav Dimitrov Todorov
DOI: 10.3390/foods15030528
Cited by: 2
References: 19

Abstract

Lactic acid bacteria (LAB) are pivotal in the production of fermented foods, serving as functional ingredients that enhance both the quality and safety of these products [...].

Fields of Study & Subjects

Probiotics and Fermented Foods Food Science and Nutritional Studies Food composition and properties

Publication details

Journal / source
Foods
Publisher
MDPI AG
Volume
15
Issue
3
Pages
528–528
Publication date
3 February 2026
Language
EN