B. Iskandar

Optimisation of fermentation conditions for cell growth of recombinant Lactococcus lactis ATCC11454-ldhΔnisRKOE using response surface methodology

Food safety and shelf-life preservation remain major challenges in agroindustry due to the increasing prevalence of foodborne pathogens and the growing demand for natural alternatives to synthetic preservatives. Recombinant lactic acid bacteria capable of producing antimicrobial peptides have emerged as promising candi...