Stability of Bacteriocin-Like Inhibitory Substance (BLIS) Produced by Pediococcus acidilactici kp10 at Different Extreme Conditions

Nowadays, bacteriocin industry has substantially grown replacing the role of chemical preservatives in enhancing shelf-life and safety of food. The progress in bacteriocin study has been supported by the emerging of consumer demand on the applications of natural food preservatives. Since food is a c...

詳細記述

保存先:
書誌詳細
出版年:Biomed Res Int
主要な著者: Md Sidek, Nurul Lyana, Halim, Murni, Tan, Joo Shun, Abbasiliasi, Sahar, Mustafa, Shuhaimi, Ariff, Arbakariya B.
フォーマット: Artigo
言語:Inglês
出版事項: Hindawi 2018
主題:
Research Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6180926/
https://ncbi.nlm.nih.gov/pubmed/30363649
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/5973484
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