Characterization of bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from chinese Sauerkraut and its antilisterial activity In milk

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Characterization of bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from chinese Sauerkraut and its antilisterial activity In milk

Chemical preservatives might cause negative side-effects to public health. Much research have been done for searching natural preservatives to cope with the heightened public awareness. Therefore, the objective of this study is to characterize the bacteriocin isolated from traditional pickled veg...

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Bibliographic Details
Main Author:	Chin, Yih Zhet
Format:	Thesis
Language:	English
Published:	2016
Subjects:	Bacteriocins Lactococcus lactis
Online Access:	http://psasir.upm.edu.my/id/eprint/69447/ http://psasir.upm.edu.my/id/eprint/69447/1/FSTM%202016%2017%20-%20IR.pdf

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