Exploring Lactic Acid Bacterial Metabolites for Antimicrobial Activity Against Spoilage Organisms of Grapes and Potato
P Christina Agnelo, R. Subhashini, K. Kumutha, A. Subbiah & M Ilamaran · International Journal of Plant & Soil Science · 2023
Biopreservation of foods is an alternative and novel method of preservation with increased special interest from consumers.Lactic acid bacteria (LAB) has the potential to restrict the microbial proliferation of foods, thus preventing spoilage and extending their shelf life. The a...
Open access
Research Article
10.9734/ijpss/2023/v35i193731