BIOPRESERVATION OF TOMATOES (SOLANUM LYCOPERSICUM) USING PARTIALLY PURIFIED BACTERIOCIN PRODUCED BY LACTOBACILLUS APIS HBAM1 AND LACTOBACILLUS PLANTARUM SJC103  

2021-06-17
Lactic acid bacteria (LAB) are a group of Gram positive, catalase negative and fastidious bacteria that can ferment carbohydrate to produce lactic acid, acetic acid and some can also produce ...