Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides
ABSTRACT: Kawal is a fermented food condiment obtained by spontaneous fermentation of Senna obtusifolia leaves. Fermentative microbiota's consists of microorganisms producing a diversity of bioactive molecules. Thus, research of novel microbial products capable of inhibiting or eliminating plant and...
Bewaard in:
| Hoofdauteurs: | , , , , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2023-07-01
|
| Reeks: | Scientific African |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2468227623001709 |
| Tags: |
Geen labels, Wees de eerste die dit record labelt!
|