Publication | Open Access

Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage

Food FermentationPediococcus AcidilacticiMedicineFood MicrobiologyMicrobiologyFermented Meat SausageAntimicrobial CompoundFood PreservativesAntimicrobial ResistanceBacteriocin-producing StrainFood SafetyHealth Sciences