Isolation And Characterization Of Bacteriocin Producing Lactic Acid Bacteria
Lactic acid bacteria (LAB) in fermented foods produce a large variety of compounds which give these products their characteristic flavor and color apart from improving its safety and quality. LAB with potential applications in food industry have been isolated from a local fermented food (budu) and c...
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| Format: | Thesis |
| Language: | English English |
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2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5674/ http://psasir.upm.edu.my/id/eprint/5674/1/A_FBSB_2009_9.pdf |