R. Roy

Spectroscopic profiling of cell free supernatant from Lactocaseibacillus rhamnosus and Limosilactobacillus fermentum and evaluation of their antibacterial activity against Gram-positive and Gram-negative bacteria under varying conditions.

Spoilage microorganisms and food borne pathogens are major public health concerns causing enormous economic losses globally. The organoleptic qualities of food products are frequently altered in an undesired way by conventional food preservation techniques. Lactic acid bacteria (LAB), on the other hand, naturally synth...