Valorization and Kinetic Modelling of Pediocin Production from Agro and Dairy Industrial Residues by Pediococcus pentosaceus CRA51
Author:
Publisher
Springer Science and Business Media LLC
Subject
Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12649-023-02257-7.pdf
Reference37 articles.
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2. Mora-Villalobos, J.A., Montero-Zamora, J., Barboza, N., Rojas-Garbanzo, C., Usaga, J., Redondo-Solano, M., Schroedter, L., Olszewska-Widdrat, A., López-Gómez, J.P.: Multi-product lactic acid bacteria fermentations: A review. Fermentation. 6, 23 (2020). https://doi.org/10.3390/fermentation6010023
3. Jiang, S., Cai, L., Lv, L., Li, L.: Pediococcus pentosaceus, a future additive or probiotic candidate. Microb Cell Fact. 20, 45 (2021). https://doi.org/10.1186/s12934-021-01537-y
4. Mokoena, M.P., Omatola, C.A., Olaniran, A.O.: Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules 26, 7055 (2021). https://doi.org/10.3390/molecules26227055
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