Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial SubstancesBackground: One of the main goals of the food market is the life span extension of foodstuff, taking into account the security requirements and the preference of consumers brought in by an easy and clear label. Following this direction, numerous researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon spin-offs were utilized as substrates for lactic acid fermentation…See More