The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage
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DOI: 10.1002/jsfa.13284
Abstract: The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced… read more here.
Keywords: lateolabrax; chilled storage; deterioration; inhibitory action ... See more keywords