The objective of the study was to optimize bioethanol production from banana (Kathali variety) fruit juice using baker’s yeast in order to increase the yield. The banana juice was inoculated with Saccharomyces cerevisiae ...

Biopreservation systems in foods are gaining popularity in food industries. Bacteriocins, an antimicrobial peptide produced by lactic acid bacteria, is considered as safe additives. Therefore, this study aimed to isolate ...