Purification and Characterisation of Bacteriocin Produced by Lactococcus Lactis Subsp. Lactis RW18 Isolated From Steamed Fish (Rastrelliger Sp.)

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Purification and Characterisation of Bacteriocin Produced by Lactococcus Lactis Subsp. Lactis RW18 Isolated From Steamed Fish (Rastrelliger Sp.)

In this study, eight Lactic Acid Bacteria (LAB) isolated from "Ikan Rebus" (steamed fish) were screened for bacteriocin production using spot-on-lawn, flip streak plate and agar-well diffusion methods. Seven out of eight LAB isolates were confirmed to be able to produce bacteriocin. How...

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Bibliographic Details
Main Author:	Lee, Yock Ann
Format:	Thesis
Language:	English English
Published:	2002
Subjects:	Bacteriocins Lactic acid bacteria
Online Access:	http://psasir.upm.edu.my/id/eprint/8494/ http://psasir.upm.edu.my/id/eprint/8494/1/FSMB_2002_29_IR.pdf

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