Evaluation of Anti-<i>Aspergillus flavus</i> Activity of Lactic Acid Bacteria Isolated from Vietnamese Fermented Cocoa Beans
The use of biological agents in food preservation is considered a sustainable, modern, and promising approach, in which the use of lactic acid bacteria (LAB) is a potential solution. Additionally, Vietnamese fermented cocoa beans, a naturally diverse microflora, have not yet been assessed for the se...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Microbiology Research |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2036-7481/16/6/111 |
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