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January 1, 2017RSC AdvancesOpen Access

Fermentation factors influencing the production of bacteriocins by lactic acid bacteria: a review

Sahar Abbasiliasi Joo Shun Tan Tengku Azmi Tengku Ibrahim Fatemeh Bashokouh Shuhaimi Mustafa Arbakariya Ariff

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Abstract

Lactic acid bacteria (LAB) are the major interest in food industry primarily by virtue of their biopreservative properties.

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Cite This Study

Abbasiliasi et al. (2017) studied this question.

synapsesocial.com/papers/6aa032638a4634cf78348bd6 https://doi.org/10.1039/c6ra24579j

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