Bacteriocin-Producing Lactic Acid Bacteria Isolated from Traditional Fermented Food

Lactic Acid Bacteria (LAB) isolated from several traditional fermented foods such as “tempeh”, “tempoyak” and “tapai” were screened for the production of bacteriocin. One strain isolated from “tempeh” gives an inhibitory activity against several LAB. The strain was later identified as Lactobacillus...

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Bibliografiset tiedot
Päätekijät: Kormin, Salasiah, Rusul, Gulam, Radu, Son, Ling, Foo Hooi
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Penerbit Universiti Sains Malaysia 2001
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Original Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC3433967/
https://ncbi.nlm.nih.gov/pubmed/22973159
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