Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods
A variety of bacteriocins have been discovered, however there is limited information on their physico-chemical, biochemical and genetic characteristics. This study was carried out to isolate bacteriocinogenic lactic acid bacteria (LAB) from local fermented foods (Tempeh, Tapai Ubi and Tapai Pulut...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/11877/ http://psasir.upm.edu.my/id/eprint/11877/1/FSMB_2003_35_A.pdf |