Synergistic antifungal and anti-aflatoxigenic effects of lactic acid bacteria and golden berry in a functional high-protein beverage.

ABSTRACT: High-protein beverages are valued for their health benefits, but they face threats from toxigenic fungi and mycotoxins This study developed a novel, functional high-protein beverage (HPB) by synergistically combining whey protein concentrate (WPC), fermented by specific bacteria, with Physalis peruviana (golden berry) powder (at a 1:5; w/w). Three bacterial strains-Lactobacillus plantarum (BS-2), L. pentosus (BS-1), and L. paracasei (BS-3)-were involved for the fermentation, individually and in combinations. Fortification with golden berry significantly enhanced the phytochemical profile, increasing phenolic content (22.97 ± 0.56 mg GAE/g), flavonoids (97.15 ± 2.58 mg QE/g), and antioxidant capacity compared to the control. The BS-2 strain exhibited the strongest antifungal activity, inhib

SUBMITTER: Soliman TN 

PROVIDER: S-EPMC12689706 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature