GUPTA, A.; SHARMA, N.; GAUTAM, N. PRESERVATIVE POTENTIAL OF PURIFIED BACTERIOCIN PRODUCED FROM BREVIBACILLUS BORSTELENSIS AG1 ISOLATED FROM MARCHA – A TRADITIONAL WINE STARTER CULTURE CAKE IN TOMATO PASTE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 5, p. 448–451, 2015. DOI: 10.15414/jmbfs.2015.4.5.448-451. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8212. Acesso em: 30 sep. 2026.