Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods

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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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Bibliographic Details
Main Author:	Lim, Yin Sze
Format:	Thesis
Language:	English English
Published:	2003
Subjects:	Bacteriocins Lactic acid bacteria Fermented foods
Online Access:	http://psasir.upm.edu.my/id/eprint/11877/ http://psasir.upm.edu.my/id/eprint/11877/1/FSMB_2003_35.pdf

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