SCREENING AND MODULATION OF THE BACTERICIDAL POTENTIAL OF PICKLE-BASED LACTIC ACID BACTERIA AGAINST COMMON NOSOCOMIAL …
M Chaudhry, B Mazhar, S Hayee, S Riaz… - Pakistan Journal of …, 2024 - pjbt.org
Fermentation of vegetables is an important process to preserve food. Fermentation is carried
out mostly by LAB which are much resistant to salt. Pickles usually contain a variety of LAB …
out mostly by LAB which are much resistant to salt. Pickles usually contain a variety of LAB …