Study on the Effect of Lactobacillus SPP Bacteriocin on Biological Preservation of Postharpostharboretum Fruits and Its Microbiological Mechanism | Zendy

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Study on the Effect of Lactobacillus SPP Bacteriocin on Biological Preservation of Postharpostharboretum Fruits and Its Microbiological Mechanism

Publication year - 2022

Publication title -

journal of innovation and social science research

Language(s) - English

Resource type - Journals

ISSN - 2591-6890

DOI - 10.53469/jissr.2022.09(07).02

Subject(s) - bacteriocin , mechanism (biology) , lactobacillus , food science , chemistry , microbiology and biotechnology , biology , antimicrobial , fermentation , philosophy , epistemology

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