Isolation and identification of lactobacillus sp. from dairy products using pcr method / Nurul Fatin Iskandarshah

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Isolation and identification of lactobacillus sp. from dairy products using pcr method / Nurul Fatin Iskandarshah

Lactobacilli are gram positive, facultative bacteria which convert lactose and simple sugars to lactic acid. Species belonging to the genus Lactobacillus are used specifically in dairy products. The main purpose of this study was to isolate the Lactobacillus sp. from the dairy product samples and to...

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Bibliographic Details
Main Author:	Iskandarshah, Nurul Fatin
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2015
Subjects:	Extraction (Chemistry) Bacteria
Online Access:	https://ir.uitm.edu.my/id/eprint/25132/

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