Characterization of bacteriocin producing bacterial strains from fermented vegetables
Bacteriocins are protein that produced by bacteria and are antagonistic to other bacteria. Bacteriocins have potential application in food and feed industry because of their antibacterial characteristics. In this study, bacterial strains from fermented vegetables were isolated and characterized for...
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| Format: | Undergraduate Final Project Report |
| Published: |
2014
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| Online Access: | http://discol.umk.edu.my/id/eprint/5906/ |
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