Solid-State Fermentation for Phenolic Compounds Recovery from Mexican Oregano (<i>Lippia graveolens</i> Kunth) Residual Leaves Applying a Lactic Acid Bacteria (<i>Leuconostoc mesenteroides</i>)

The Mexican oregano by-products are a source of bioactive molecules (polyphenols) that could be extracted using solid-state fermentation (SSF). This study fermented the by-products via SSF (120 h) with a lactic acid bacteria (LAB) <i>Leuconostoc mesenteroides</i>. Sequentially, a bioacti...

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Bibliographic Details

Published in:	Agriculture
Main Authors:	Israel Bautista-Hernández, Ricardo Gómez-García, Cristóbal N. Aguilar, Guillermo C. G. Martínez-Ávila, Cristian Torres-León, Mónica L. Chávez-González
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	circular economy valorization bioactive properties Mexican oregano sustainable production antimicrobial
Online Access:	https://www.mdpi.com/2077-0472/14/8/1342