Bacteriocin - producing lactic acid bactera isolated from budu, fermented chilli and tempoyak made of Malaysian durian musang king. / Sharifah Khairundalila Sayed Milam
Recently, there has been a concern on the natural preservatives in preserving foods. For this reason, many studies have been done in order to investigate and identify the microorganisms that can be used as biopreservatives, which are the lactic acid bacteria (LAB). LAB can produce bacteriocin that a...
| Autor principal: | |
|---|---|
| Formato: | Tesis |
| Lenguaje: | English |
| Publicado: |
2015
|
| Materias: | |
| Acceso en línea: | https://ir.uitm.edu.my/id/eprint/27376/1/TD_SHARIFAH%20KHAIRUNDALILA%20SAYED%20MILAM%20HS%2015_5.pdf |