Danial Fatchurrahman

No ORCID on file · 1 paper in corpus
2024
·doi:10.20944/preprints202403.0214.v1

The use of Lactic Acid Bacteria (LAB) for probiotic enrichment of minimally processed fruit is a well-established practice in literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and …