The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods

Abstract

This work proposes the application of the astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the...

Investigating lactic acid bacteria genus Lactococcus lactis properties: Antioxidant activity, antibiotic resistance, and antibacterial activity against multidrug-resistant bacteria Staphylococcus aureus

“…They can be categorized as low molecular weight compounds like hydrogen peroxide, diacetyl, and carbon dioxide, uncharacterized compounds, and high molecular weight compounds like bacteriocins [ 14 , 26 ]. Acetic and lactic acid are important components inhibiting a wide spectrum of microorganisms [ 27 , 28 ]. All antimicrobial compounds can inhibit the development of some undesirable bacteria in food and have been investigated in the fight against most undesirable organisms [ 29 , 30 ].…”