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Biopreservation of Fresh Sardines (sardina Pilchardus) Using Lactiplantibacillus Plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations

Nassima Mohellebi, Samia Hamma-Faradji,Kamel Bendjeddou, Amel Ait Meddour,Yassine Benchikh,Farida Bendali,Yanath Belguesmia,Djamel Drider

FOODS（2024）

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Key words
lactic acid bacteria,Lactiplantibacillus plantarum OV50,biopreservation,coculture,sardines
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