Publication | Open Access

Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods

ProbioticAntimicrobial SusceptibilityFood FermentationCultural ParametersBacteriocins ProducedLactic Acid BacteriaBacteriologyFood MicrobiologyMicrobiologyPublic HealthFood SafetyHealth Sciences