Article · Revue · 2026

Plant-based fermented foods harbor autochthonous lactic acid bacteria with broad antimicrobial activity, bacteriocin diversity, and probiotic potential

Rine Christopher Reuben, Ojonugwa Precious John, Anayochukwu Chibuike Ngene, Kayode Olayinka Afolabi, Yakubu Aliyu, Silas Dogara Gyar

Letters in Applied Microbiology

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• Top 10 % mondial
• International · 2 pays

Aller chez l’éditeur10.1093/lambio/ovag055