Isolation and Characterization of Lactiplantibacillus plantarum Bacteriocin from Fruit-based Fermented Products and its Comparison with Commercial Nisin
Introduction Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several traditionally produced fermented fruits and vegetables...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Ferdowsi University of Mashhad
2023-06-01
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| Schriftenreihe: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| Online-Zugang: | https://ifstrj.um.ac.ir/article_42267_f8aed4a6955ea38b83e977d3390e7957.pdf |
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