Characterization of bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from chinese Sauerkraut and its antilisterial activity In milk
Chemical preservatives might cause negative side-effects to public health. Much research have been done for searching natural preservatives to cope with the heightened public awareness. Therefore, the objective of this study is to characterize the bacteriocin isolated from traditional pickled veg...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2016
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/69447/1/FSTM%202016%2017%20-%20IR.pdf |