Bacillus mojavensis enhances the antioxidant defense mechanism of soursop (Annona muricata L.) fruits during postharvest storage

Succession of tissue microbial community during oat developmental

“…However, on the third day of storage, SOD and POD expressions increased 18.7 and 4.5 times, respectively. Bacillus was found to enhance the antioxidants of cherimoya fruit [ 30 ]. Lactobacillus with antibacterial properties also has antioxidants in the core of the stem [ 31 ].…”