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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Hlavní autoři: Kormin, Salasiah, Rusul, Gulam, Radu, Son, Ling, Foo Hooi
Médium: Artigo
Jazyk:Inglês
Vydáno: Penerbit Universiti Sains Malaysia 2001
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3433967/
https://ncbi.nlm.nih.gov/pubmed/22973159
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