PRODUCTION AND PARTIAL PURIFICATION OF LACTOCIN PRODUCED FROM LACTOBACILLUS LACTIS AND ITS BACTERICIDAL ACTIVITY AGAINST FOOD SPOILING BACTERIA. International Journal of Food and Nutritional Sciences, [S. l.], v. 11, n. 13, p. 2646–2654, 2022. Disponível em: https://ijfans.org/index.php/Journal/article/view/7772. Acesso em: 17 jul. 2026.