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In this study, nutraceuticals based on antimicrobial ingredients ( Artemisia absinthium  water extract and essential oil (EO),  Lactobacillus uvarum  LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties:  Artemisia absinthium  EO (concentration 0.1%) inhibited methicillin-resistant  Staphylococcus aureus ,  Enterococcus faecium ,  Bacillus cereus ,  Streptococcus mutans ,  Staphylococcus epidermidis , and  Pasteurella multocida ; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the  Artemisia absinthium  EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner