Characterization of bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from chinese Sauerkraut and its antilisterial activity In milk
Chemical preservatives might cause negative side-effects to public health. Much research have been done for searching natural preservatives to cope with the heightened public awareness. Therefore, the objective of this study is to characterize the bacteriocin isolated from traditional pickled veg...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2016
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/69447/1/FSTM%202016%2017%20-%20IR.pdf |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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