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Production, Purification, Stability and Efficacy of Bacteriocin from Isolates of Natural actic Acid Fermentation of Vegetables
antimicrobial bacteriocin lactic acid fermentation
2009/3/10
The antimicrobial activity of partially purified bacteriocin produced during natural lactic acid fermentation of carrot, radish and cucumber was assessed and characterized. Out of ten strains, the iso...