Critical fermentation factors that influence the production of multiple bacteriocins of Enterococcus faecium NKR-5-3
Bacteriocins from lactic acid bacteria (LAB) are industrially important compounds that have been utilized as a safe food preservative replacing the potentially harmful synthetic chemical preservatives, Enterococcus faecium NKR- 5-3 is a novel LAB strain that produces five different bacteriocins‘ Th...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Visayas State University
2020-11-01
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| Serie: | Annals of Tropical Research |
| Soggetti: | |
| Accesso online: | https://atr.vsu.edu.ph/article/view/86 |
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