English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Nature has given many types of foods to the mankind. Everybody expects that the food they eat is wholesome and safe for consumption. The greatest threat to quality and safety of our food comes from the microbial spoilage (Pal, 2013). Preservatives are a type of food additive which are added to food to prolong shelf life, and keep the products from being broken down by microorganisms (Pal, 2014), though chemical preservatives for the preservation of food are successful to some extent, their quality is not as satisfying as fresh food. Therefore there is an increase demand in the market for the use of natural source as biopreservative to combat food spoilage. Among bio-preservatives, bacteriocin has caught the attention of food scientists to be used as a natural food biopreservative due to its antimicrobial activity against food spoilage and pathogenic bacteria.

international journal of current microbiology and applied sciences

Biopreservation of Apricot pulp and Apricot Ready to Serve by using Bacteriocin of Lactobacillus brevis SM6 and their Comparison with Chemical Preservative