Isolation and identification of lactic acid bacteria with antimicrobial properties from fermented food products
Lactic acid bacteria (LAB) are "Generally Recognized as Safe" (GRAS) microorganisms that play an important role in the fermentation of animal and vegetable substrates. They may produce antimicrobial peptides that have high and promising potential to inhibit the growth of spoilage pathogeni...
Zapisane w:
| Główni autorzy: | , |
|---|---|
| Format: | Proceedings Paper |
| Język: | English |
| Wydane: |
Malaysian Society for Microbiology
2021
|
| Hasła przedmiotowe: | |
| Dostęp online: | http://agris.upm.edu.my:8080/dspace/handle/0/19649 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|