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Optimization of nutritional and non - nutritional factors involved for production of antimicrobial compounds from Lactobacillus pentosus SJ65 using response surface methodology
Bacteriocins from lactic acid bacteria are ribosomal synthesized antibacterial proteins/peptides having wide range of applications. Lactobacillus pentosus SJ65, isolated from fermented Uttapam batter (used to prepare south Indian pan cake), produces bacteriocin having a broad spectrum of activity ag...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Microbiologia
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4059330/ https://ncbi.nlm.nih.gov/pubmed/24948917 |
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