Isolation And Characterization Of Bacteriocin Producing Lactic Acid Bacteria

Lactic acid bacteria (LAB) in fermented foods produce a large variety of compounds which give these products their characteristic flavor and color apart from improving its safety and quality. LAB with potential applications in food industry have been isolated from a local fermented food (budu) and c...

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Bibliographic Details
Main Author: Liasi, Sahar Abbasi
Format: Thesis
Published: 2009
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