Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322

Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial...

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Detalles Bibliográficos
Autores principales: Zhu, Rong, Liu, Xiaoqing, Li, Xiaofen, Zeng, Kaifang, Yi, Lanhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228740/
https://www.ncbi.nlm.nih.gov/pubmed/34205121
http://dx.doi.org/10.3390/foods10061278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228740/
https://www.ncbi.nlm.nih.gov/pubmed/34205121
http://dx.doi.org/10.3390/foods10061278

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