The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage.
Peifen WuJie YangXiaojie MengYanlin WengYayi LinRuili LiXucong LvLi NiJin-Zhi HanCaili FuPublished in: Journal of the science of food and agriculture (2024)
The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry.
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