Effects of Individual and combined fermentation factors on antimicrobial activity of Nisin by Lactococcus lactis ATCC 11454
There is an increasing demand for natural food preservatives due to consumers’ concern on the negative effects of chemical preservatives in food products. Nisin (bacteriocin) is an effective food biopreservative that has been approved globally. However, its low yield proves to be a limiting factor a...
| Main Authors: | , , , , , |
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| Format: | Article |
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Springer
2022
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