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

2017200 citationsReviewgold Open Access

Authors

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

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Published in: RSC Advances

Volume 7, Issue 47, pp. 29395-29420

Field-Weighted Citation Impact: 13.69