Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing

• Main Authors: Stefano Tonini (Author), Ali Zein Alabiden Tlais (Author), Pasquale Filannino (Author), Raffaella Di Cagno (Author), Marco Gobbetti (Author)
• Format: Book
• Published: MDPI AG, 2024-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study explored the impact of starter-assisted fermentation on apple blossoms to enhance their potential as a source of antioxidant and antifungal molecules. <i>Fructobacillus fructosus</i> PL22 and <i>Wickerhamomyces anomalus</i> GY1 were chosen as starters owing to thei...