Exploring Lactic Acid Bacterial Metabolites for Antimicrobial Activity Against Spoilage Organisms of Grapes and Potato
P Christina Agnelo,
R. Subhashini,
K. Kumutha
et al.
Abstract: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 antimicrobial capabilities of lactic acid bacteria are linked to various actions by the production of antimicrobial compounds such as bacteriocins, hydrogen peroxide, organic acids, etc. The study aims to explore LAB from traditional fo… Show more
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