EventsThe 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Event submissions
Published
with-doi10.3390/Foods2022-12992
This submission belongs to the session 4. Food Microbiology, Microbiome and Food Biotechnology of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing
Published date
30 Sep, 2022
Academic Editor
author-avatarArun Bhunia
Citation
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan, Production of antibacterial compounds from fermented dairy products using kefir grain microflora, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-12992
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Production of antibacterial compounds from fermented dairy products using kefir grain microflora

Agata Biadała 1
image
Tomasz Szablewski 1
Renata Cegielska-Radziejewska 1
Małgorzata Lasik-Kurdyś 2
Noranizan Mohd Adzahan 3
1. Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences
2. Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences
3. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia
Abstract
Keywords
goat’s milk
whey
antimicrobial activity