The Effect of <i>Lactiplantibacillus plantarum</i> BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage
In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, <i>Lactiplantibacillus plantarum</i> BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut ap...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/9/11/2404 |