Effect of Temperature, pH, and Salt on Bacteriocin Activity Produced from Different Strains of Lactic Acid Bacteria (LAB). London Journal of Research In Science: Natural and Formal, [S. l.], v. 25, n. 14, p. 91–101, 2025. Disponível em: https://journalspress.uk/index.php/LJRS/article/view/1710. Acesso em: 2 feb. 2026.