Antibacterial activity of bioemulsifiers/biosurfactants produced by Levilactobacillus brevis S4 and Lactiplantibacillus plantarum S5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks.

Autor: Tchakouani GFY; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences University of Ngaoundéré Ngaoundéré Cameroon., Mouafo HT; Centre for Food, Food Security and Nutrition Research Institute of Medical Research and Medicinal Plant Studies Yaoundé Cameroon., Nguimbou RM; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences University of Ngaoundéré Ngaoundéré Cameroon., Nganou ND; Department of Food Engineering and Quality Control University Institute of Technology, University of Ngaoundéré Ngaoundéré Cameroon., Mbawala A; Department of Food Sciences and Nutrition, National School of Agro-Industrial Sciences University of Ngaoundéré Ngaoundéré Cameroon.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Oct 10; Vol. 12 (1), pp. 141-153. Date of Electronic Publication: 2023 Oct 10 (Print Publication: 2024).