2007OpenAlex159 citations
Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables
Sukanya Sathe, Neelu Nawani, Prashant K. Dhakephalkar, B.P. Kapadnis
Journal of Applied Microbiology
Abstract
Fresh vegetables can be used as a source of antifungal lactic acid bacteria. Their exploitation as biopreservative will help in prolonging shelf-life of fresh vegetables.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
technique_parameter100% confidence
antifungal lactic acid bacteria can be used as biopreservative
“Fresh vegetables can be used as a source of antifungal lactic acid bacteria. Their exploitation as biopreservative will help in prolonging shelf-life of fresh vegetables.”
technique_parameter100% confidence
antifungal lactic acid bacteria help in prolonging shelf-life of fresh vegetables
“Their exploitation as biopreservative will help in prolonging shelf-life of fresh vegetables.”
Concepts
Shelf lifeLactic acidBacteriaAntifungalBiologyFood scienceMicrobiology