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Effects of the cultivation conditions on antimicrobial activity of Lactiplantibacillus sp. NCL33 isolated from Nem chua

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There is an increasing demand from consumers for natural and minimally processed foods. Therefore, developing and producing effective natural antimicrobial substances for food preservation is of great interest. This work aimed to investigate the effect of growth conditions on the maximum activity of antibacterial substances production by Lactiplantibacillus sp. NCL33 from Nem chua, a traditional fermented meat. |

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Effects of the cultivation conditions on antimicrobial activity of Lactiplantibacillus sp. NCL33 isolated from Nem chua

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