Figure 4. Residual plots for bacteriocin activity from L. fermentum MT186598

From

Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology

Onwuakor Chijioke E., Ogbulie Jude N., Braide Wesley, Ogbulie Tochukwu E., Nwokafor Chibuzo V., Uchendu C.E.

American Journal of Food Science and Technology. 2021, 9(2), 30-37 doi:10.12691/ajfst-9-2-1