Llwytho...
Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as meat starter cultures. Among the 174 isolates, 73 were positive to inhibit at least one of the seven in...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Biotechnol |
|---|---|
| Prif Awduron: | , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
The Korean Society of Food Science and Technology
2017
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049486/ https://ncbi.nlm.nih.gov/pubmed/30263525 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0023-4 |
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