Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes
The use of natural preservatives called bacteriocin derived from lactic acid bacteria (LAB) is one way of preventing food from being contaminated by pathogenic microorganisms such as L. monocytogenes (LM). The aims of this study were to evaluate the ability of LAB isolated from dadih to inhibit the...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MBI & UNS Solo
2020
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/70516b3dea434010844578de70316974 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!