{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T00:32:13Z","timestamp":1770337933737,"version":"3.49.0"},"reference-count":51,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T00:00:00Z","timestamp":1761782400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT","award":["UIDB\/04035\/2020"],"award-info":[{"award-number":["UIDB\/04035\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Lactic acid fermentation is an effective strategy for food preservation and functional enhancement. This study evaluated the fermentation of Hericium erinaceus by-products using Lactoplantibacillus plantarum and Lactocaseibacillus rhamnosus, assessing microbial stability, physicochemical parameters, phenolic content, antioxidant activity, rheology, and biogenic amine formation over 240 h. Lp. plantarum promoted rapid acidification, reducing the pH from 6.0 to 4.65 within 72 h, while Ls. rhamnosus reached its lowest value of 3.8 at 144 h. Both strains effectively inhibited spoilage organisms: Lp. plantarum suppressed yeasts, molds, and Pseudomonas spp. by 144 h, whereas the control reached &gt;6.0 log CFU\/g of Pseudomonas at 240 h. Fermentation altered the texture, with the storage modulus (G\u2032) decreasing from ~17 kPa to &lt;3 kPa. Functional enrichment was also observed, with total phenolic content increasing from 32 to 48 mg GAE\/100 g and antioxidant activity (DPPH) reaching 2562 \u00b5mol TE\/100 g compared with 1954 \u00b5mol TE\/100 g in the control. Importantly, cadaverine accumulated to 70.3 mg\/kg in the control but remained below 15 mg\/kg in inoculated samples, while spermidine was consistently higher in Lp. plantarum-treated mushrooms (~45 mg\/kg). These results demonstrate that lactic acid fermentation can transform perishable H. erinaceus by-products into safe, stable, and bioactive ingredients, supporting their application in functional foods, nutraceuticals, and clean-label products while contributing to circular bioeconomy goals.<\/jats:p>","DOI":"10.3390\/foods14213721","type":"journal-article","created":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T03:33:07Z","timestamp":1761881587000},"page":"3721","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1708-3645","authenticated-orcid":false,"given":"Mafalda","family":"Silva","sequence":"first","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"given":"Manuela","family":"Vida","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7030-1915","authenticated-orcid":false,"given":"Ana Cristina","family":"Ramos","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2994-8095","authenticated-orcid":false,"given":"Lu\u00edsa Cristina","family":"Roseiro","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno","family":"Alvarenga","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4106-5367","authenticated-orcid":false,"given":"Sandra","family":"Gomes","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"}]},{"given":"Fernando C.","family":"Lidon","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3906-4349","authenticated-orcid":false,"given":"Fernando H.","family":"Reboredo","sequence":"additional","affiliation":[{"name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5814-0490","authenticated-orcid":false,"given":"Elsa M.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"UTI\u2014Unidade de Tecnologia e Inova\u00e7\u00e3o, Instituto Nacional de Investiga\u00e7\u00e3o Veterin\u00e1ria e Agr\u00e1ria, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"GeoBiotec\u2014GeoBioTec Research Institute, Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sionek, B., Szyd\u0142owska, A., and Ko\u0142o\u017cyn-Krajewska, D. (2024). The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation. Appl. Sci., 14.","DOI":"10.3390\/app14135557"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health Benefits of Fermented Foods: Microbiota and Beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"541","DOI":"10.1007\/s10068-016-0075-x","article-title":"Heterofermentative Lactic Acid Bacteria Dominate in Korean Commercial Kimchi","volume":"25","author":"Kim","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ahansaz, N., Tarrah, A., Pakroo, S., Corich, V., and Giacomini, A. (2023). Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds. Fermentation, 9.","DOI":"10.3390\/fermentation9110964"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Bartkiene, E., Zokaityte, E., Starkute, V., Mockus, E., Klupsaite, D., Lukseviciute, J., Bogomolova, A., Streimikyte, A., and Ozogul, F. (2022). Biopreservation of Wild Edible Mushrooms (Boletus Edulis, Cantharellus, and Rozites Caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods, 11.","DOI":"10.3390\/foods11121800"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Kingcha, Y., Pumpuang, L., Adunphatcharaphon, S., Chantarasakha, K., Santiyanont, P., Klomtun, M., Janyaphisan, T., Kongtong, K., Phonsatta, N., and Panya, A. (2024). Potential Use of Lactiplantibacillus Plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham). Fermentation, 10.","DOI":"10.3390\/fermentation10030145"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Silva, C.C.G., Silva, S.P.M., and Ribeiro, S.C. (2018). Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Front. Microbiol., 9.","DOI":"10.3389\/fmicb.2018.00594"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Zapa\u015bnik, A., Soko\u0142owska, B., and Bry\u0142a, M. (2022). Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods, 11.","DOI":"10.3390\/foods11091283"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Rossi, F., Amadoro, C., Gasperi, M., and Colavita, G. (2022). Lactobacilli Infection Case Reports in the Last Three Years and Safety Implications. Nutrients, 14.","DOI":"10.20944\/preprints202202.0248.v1"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Mathur, H., Beresford, T.P., and Cotter, P.D. (2020). Health Benefits of Lactic Acid Bacteria (Lab) Fermentates. Nutrients, 12.","DOI":"10.3390\/nu12061679"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1186\/s43014-023-00176-7","article-title":"Bioactive Properties and Therapeutic Aspects of Fermented Vegetables: A Review","volume":"6","author":"Gunawardena","year":"2024","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Kalinowska, M., Go\u0142ebiewska, E., Zawadzka, M., Choi\u0144ska, R., Koronkiewicz, K., Piasecka-J\u00f3\u017awiak, K., and Bujak, M. (2023). Sustainable Extraction of Bioactive Compound from Apple Pomace through Lactic Acid Bacteria (LAB) Fermentation. Sci. Rep., 13.","DOI":"10.1038\/s41598-023-46584-0"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Leonard, W., Zhang, P., Ying, D., Adhikari, B., and Fang, Z. (2021). Fermentation Transforms the Phenolic Profiles and Bioactivities of Plant-Based Foods. Biotechnol. Adv., 49.","DOI":"10.1016\/j.biotechadv.2021.107763"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"109260","DOI":"10.1016\/j.lwt.2020.109260","article-title":"Fermented Blueberry Pomace with Antioxidant Properties Improves Fecal Microbiota Community Structure and Short Chain Fatty Acids Production in an in Vitro Mode","volume":"125","author":"Cheng","year":"2020","journal-title":"LWT"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Sar\u0131ta\u015f, S., Portocarrero, A.C.M., Miranda L\u00f3pez, J.M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H.R., de Brito Alves, J.L., Esatbeyoglu, T., and Karav, S. (2024). The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules, 29.","DOI":"10.3390\/molecules29163941"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Contato, A.G., and Conte-Junior, C.A. (2025). Lion\u2019s Mane Mushroom (Hericium Erinaceus): A Neuroprotective Fungus with Antioxidant, Anti-Inflammatory, and Antimicrobial Potential\u2014A Narrative Review. Nutrients, 17.","DOI":"10.3390\/nu17081307"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Silva, M., Vida, M., Ramos, A.C., Lidon, F.J., Reboredo, F.H., and Gon\u00e7alves, E.M. (2025). Storage Temperature Effect on Quality and Shelf-Life of Hericium Erinaceus Mushroom. Horticulturae, 11.","DOI":"10.3390\/horticulturae11020158"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"110889","DOI":"10.1016\/j.lwt.2021.110889","article-title":"Effects of Fermentation with Different Microbial Species on the Umami Taste of Shiitake Mushroom (Lentinus edodes)","volume":"141","author":"Chen","year":"2021","journal-title":"LWT"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1016\/j.foodchem.2015.10.144","article-title":"Effect of Plasma Activated Water on the Postharvest Quality of Button Mushrooms, Agaricus bisporus","volume":"197","author":"Xu","year":"2016","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"100788","DOI":"10.1016\/j.crfs.2024.100788","article-title":"Predicting the Evolution of PH and Total Soluble Solids during Coffee Fermentation Using Near-Infrared Spectroscopy Coupled with Chemometrics","volume":"9","author":"Castro","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Maleke, M., Doorsamy, W., Abrahams, A.M., Adefisoye, M.A., Masenya, K., and Adebo, O.A. (2022). Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi. Fermentation, 8.","DOI":"10.3390\/fermentation8020057"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"He, Y., Hu, M., He, W., Li, Y., Liu, S., Hu, X., Nie, S., Yin, J., and Xie, M. (2024). Volatile Compound Dynamics during Blueberry Fermentation by Lactic Acid Bacteria and Its Potential Associations with Bacterial Metabolism. Food Biosci., 59.","DOI":"10.1016\/j.fbio.2024.103639"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Bartkiene, E., Zarovaite, P., Starkute, V., Mockus, E., Zokaityte, E., Zokaityte, G., Rocha, J.M., Ruibys, R., and Klupsaite, D. (2023). Changes in Lacto-Fermented Agaricus Bisporus (White and Brown Varieties) Mushroom Characteristics, Including Biogenic Amine and Volatile Compound Formation. Foods, 12.","DOI":"10.3390\/foods12132441"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e24501","DOI":"10.1016\/j.heliyon.2024.e24501","article-title":"A Review of Biogenic Amines in Fermented Foods: Occurrence and Health Effects","volume":"10","author":"Chung","year":"2024","journal-title":"Heliyon"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"134911","DOI":"10.1016\/j.foodchem.2022.134911","article-title":"Research Advances on Biogenic Amines in Traditional Fermented Foods: Emphasis on Formation Mechanism, Detection and Control Methods","volume":"405","author":"Gao","year":"2023","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Maglione, M., Kochlamazashvili, G., Eisenberg, T., R\u00e1cz, B., Michael, E., Toppe, D., Stumpf, A., Wirth, A., Zeug, A., and M\u00fcller, F.E. (2019). Spermidine Protects from Age-Related Synaptic Alterations at Hippocampal Mossy Fiber-CA3 Synapses. Sci. Rep., 9.","DOI":"10.1038\/s41598-019-56133-3"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1146\/annurev-nutr-120419-015419","article-title":"Nutritional Aspects of Spermidine","volume":"40","author":"Madeo","year":"2020","journal-title":"Annu. Rev. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1428","DOI":"10.1038\/nm.4222","article-title":"Cardioprotection and Lifespan Extension by the Natural Polyamine Spermidine","volume":"22","author":"Eisenberg","year":"2016","journal-title":"Nat. Med."},{"key":"ref_29","unstructured":"(2013). Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Microorganisms\u2014Part 1: Colony Count at 30 Degrees by the Pour Plate Technique (Standard No. ISO 4833-1:2013)."},{"key":"ref_30","unstructured":"(1998). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Emumeration of Mesophilic Lactic Acid Bacteria\u2014Colony-Count Technique at 30 \u00b0C (Standard No. ISO 15214:1998)."},{"key":"ref_31","unstructured":"(2010). Meat and Meat Products\u2014Enumeration of Presumptive Pseudomonas Spp (Standard No. ISO 13720:2010)."},{"key":"ref_32","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and Moulds\u2014Part 1: Colony Count Technique in Products with Water Activity Greater than 0.95 (Standard No. ISO 21527-1:2008)."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.ifset.2017.08.019","article-title":"Evaluation of the Impact of High Pressure on the Storage of Filled Traditional Chocolates","volume":"45","author":"Dias","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"[14] Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Methods Enzymol."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Yu, M., Gouvinhas, I., Rocha, J., and Barros, A.I.R.N.A. (2021). Phytochemical and Antioxidant Analysis of Medicinal and Food Plants towards Bioactive Food and Pharmaceutical Resources. Sci. Rep., 11.","DOI":"10.1038\/s41598-021-89437-4"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Pereira, N., Ramos, A.C., Alves, M., Alves, V.D., Roseiro, C., Vida, M., Mold\u00e3o, M., and Abreu, M. (2024). Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity. Molecules, 29.","DOI":"10.3390\/molecules29235771"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1016\/j.meatsci.2006.03.030","article-title":"Prevalence of Biogenic Amines during Ripening of a Traditional Dry Fermented Pork Sausage and Its Relation to the Amount of Sodium Chloride Added","volume":"74","author":"Roseiro","year":"2006","journal-title":"Meat Sci."},{"key":"ref_38","unstructured":"StatSoft, Inc. (Statistica (Data Analysis Software System), 2007). Statistica (Data Analysis Software System), version 8.0."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Jur\u00e1\u0161kov\u00e1, D., Ribeiro, S.C., and Silva, C.C.G. (2022). Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties. Foods, 11.","DOI":"10.3390\/foods11020156"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"214","DOI":"10.1016\/j.micpath.2017.05.046","article-title":"Extracellular Polysaccharide Derived from Potential Probiotic Strain with Antioxidant and Antibacterial Activities as a Prebiotic Agent to Control Pathogenic Bacterial Biofilm Formation","volume":"109","author":"Mahdhi","year":"2017","journal-title":"Microb. Pathog."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"e13396","DOI":"10.1111\/jfpp.13396","article-title":"Preservation of King Oyster Mushroom by the Use of Different Fermentation Processes","volume":"42","author":"Zheng","year":"2018","journal-title":"J. Food Process Preserv."},{"key":"ref_42","unstructured":"Saraiva, M., Correia, C.B., Cunha, I.C., Maia, C., Bonito, C.C., Furtado, R., and Calhau, M.A. (2019). Interpreta\u00e7\u00e3o de Resultados de Ensaios Microbiol\u00f3gicos Em Alimentos Prontos Para Consumo e Em Superf\u00edcies Do Ambiente de Prepara\u00e7\u00e3o e Distribui\u00e7\u00e3o Alimentar Valores-Guia, Instituto Nacional de Sa\u00fade Doutor Ricardo Jorge."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Abdul Hakim, B.N., Xuan, N.J., and Oslan, S.N.H. (2023). A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry. Foods, 12.","DOI":"10.3390\/foods12152850"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"8611252","DOI":"10.1155\/2023\/8611252","article-title":"Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must","volume":"2023","author":"Kambire","year":"2023","journal-title":"Int. J. Food Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"112717","DOI":"10.1016\/j.lwt.2021.112717","article-title":"Metabolomics and Volatile Fingerprint of Yeast Fermented Robusta Coffee: A Value Added Coffee","volume":"154","author":"Prakash","year":"2022","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2007.10.065","article-title":"Mechanisms of Oxidative Browning of Wine","volume":"108","author":"Li","year":"2008","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"105628","DOI":"10.1016\/j.idairyj.2023.105628","article-title":"Use of Lactiplantibacillus Plantarum CNPC 003 for the Manufacture of Functional Skimmed Fresh Cheese","volume":"141","author":"Grisi","year":"2023","journal-title":"Int. Dairy J."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"3825","DOI":"10.3168\/jds.2018-15154","article-title":"Manufacture of Low-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactobacillus Plantarum JLK0142 and Its Functional Properties","volume":"102","author":"Wang","year":"2019","journal-title":"J. Dairy Sci."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Yang, J., Sun, Y., Gao, T., Wu, Y., Sun, H., Zhu, Q., Liu, C., Zhou, C., Han, Y., and Tao, Y. (2022). Fermentation and Storage Characteristics of \u201cFuji\u201d Apple Juice Using Lactobacillus Acidophilus, Lactobacillus Casei and Lactobacillus Plantarum: Microbial Growth, Metabolism of Bioactives and in Vitro Bioactivities. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.833906"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.copbio.2017.07.016","article-title":"Metabolic and Functional Paths of Lactic Acid Bacteria in Plant Foods: Get out of the Labyrinth","volume":"49","author":"Filannino","year":"2018","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Ruiz-Capillas, C., and Herrero, A. (2019). Impact of Biogenic Amines on Food Quality and Safety. Foods, 8.","DOI":"10.3390\/foods8020062"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3721\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T05:32:54Z","timestamp":1761975174000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3721"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,30]]},"references-count":51,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["foods14213721"],"URL":"https:\/\/doi.org\/10.3390\/foods14213721","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,30]]}}}