Lactobacillus acidophilus bacteriocin, from production to their application: An overview
Zaheer Ahmed1, Yanping Wang2*, Qiaoling Cheng2 and M. Imran3
1Faculty of Sciences, Department of Home and Health Sciences, Allama Iqbal Open University, H-8, Islamabad Pakistan.
2Tianjin key laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, P.R. China.
3University of Caen, Lower-Normandy Caen Cedex, France.
Email: [email protected]
