Open AccessIsolation, Characterization and Optimization of Protease using Lactobacillus sp. and Aspergillus flavus isolated from the spoiled fruits
Publication year - 2018
Publication title -
scientific transactions in environment and technovation
Language(s) - English
DOI - 10.56343/stet.116.012.004.004
Subject(s) - aspergillus flavus , isolation (microbiology) , microbiology and biotechnology , protease , biology , aspergillus , lactobacillus , chemistry , food science , enzyme , biochemistry , fermentation