Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (<i>Scomberomorus niphonius</i>) Fillets

<div>Production of bacteriocin by <i>B. animalis</i> BB04 in 5 L fermentor with controlled pH at 37°C.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (<i>Scomberomorus niphonius</i>) Fillets 

Figure 1 | Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets 