Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables.

Autor: Avval, Mahsa Noktehsanj, Hosseininezhad, Marzieh, Pahlavanlo, Abolfazl, Ghoddusi, Hamid Bahador

Publikováno v: Journal of Research & Innovation in Food Science & Technology; Feb2023, Vol. 11 Issue 4, p351-366, 16p