Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI

Nahrung - Food

Volumn 45, Issue 2, 2001, Pages 118-124

  El Adawy, T A ^a  

^a Minufiya Government   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN;

ARTICLE; BACTERIUM; BIOSYNTHESIS; DRUG EFFECT; DRUG STABILITY; FOOD CONTROL; FOOD HANDLING; METABOLISM; PEDIOCOCCUS; PH; TEMPERATURE; THIN LAYER CHROMATOGRAPHY; TIME;

BACTERIA; BACTERIOCINS; CHROMATOGRAPHY, THIN LAYER; DRUG STABILITY; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; PEDIOCOCCUS; TEMPERATURE; TIME FACTORS;

EID: 0041907110     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010401)45:2<118::aid-food118>3.0.co;2-0     Document Type: Article

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