Bacteriocin
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Strain Improvement of Lactobacillus casei Strain Shirota for Production of Bacteriocin and Its Utilization as a Biopreservative
Abstract: Food is a great concern for humans as well as for animals; also because as we buy vegetables and fruits from the market and after some days with or without refrigeration, they start getting spoiled. To minimize the spoilage and make them preserve for a long period, we did this research on preservation of vegetables and fruits using lactobacillus casei isolated from the Yakult and testing in vitro against spoilage …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 18–31 Read article