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  1. 1
    The stability of lactic acid bacteria in fermented milk /
    由 Seow, Lan Hoon
    出版 1993
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  2. 2
    Manipulation of probiotics fermentation of milk by Cinnamon Zeylanicum, Glycyrrhiza glabra or Allium Sativum and their effects on inhibition of Helicobacter Pylori growth In Vitro /
    由 Behrad, Sara
    出版 2011
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  3. 3
    Continuous co-culture of lactic acid bacteria and salmonella /
    由 Jaseem, Waleed Shaker
    出版 2011
    Thesis 圖書
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  4. 4
    Pengenalpastian spesies bakteria asid laktik dan sebatian perisa daripada fermentasi doh masam /
    由 Kam, Wai Yee
    出版 2011
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  5. 5
    Analisis perbandingan proteom bagi prototaip bakteria asid laktik Lactococcus lactis subsp. cremoris MG1363 dengan dua strain L. lactis tempatan M4 dan M12 /
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  6. 6
    Perbandingan proteom bagi lactococcus lactis subsp. cremonis MG1363 dengan strain pencilan tempatan L. lactis M4 dan M12 /
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  7. 7
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    由 Abolhassani, Yalda
    出版 2009
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  8. 8
    Isolation, purification and mode of action of antimicrobial peptides produced by lactic acid bacteria of dairy origin /
    由 Goh, Hweh Fen
    出版 2016
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  9. 9
    Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus Plantarum /
    由 Lim, Sue Wen
    出版 2016
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  10. 10
    Purification and characterization of bacteriocins from lactic acid bacteria /
    由 Baranzan, Wayah Samson
    出版 2019
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  11. 11
    Isolation, screening and characterisation of lactic acid bacteria isolated from local food sources /
    由 Ahmad Faris Mohd. Adnan
    出版 2001
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  12. 12
    Lactic acid production by newly isolated bacteria from the larval gut of Rhynchophorus Ferrugineus /
    由 Siti Norazura Jamal
    出版 2013
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