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    Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice

    Bacteriocin ZJQ2-1 produced by Pediococcus pentosaceus from traditional sweet wine koji: purification, characterization, and application in fermented glutinous rice by Huojian Zheng, Yongqi Yang, Cancan Qi, Qiuxiang Cheng, qin Wang, Liping Wang

    Published 2025-07-01
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