Study of physical and cultural parameters on the bacteriocins produced by lactic acid bacteria isolated from traditional indian fermented foods

American Journal of Food Technology

Volumn 5, Issue 2, 2010, Pages 111-120

  Bhattacharya, Sourav ^a   Das, Arijit ^a  

^a Jain Institute of Vocational and Advanced Studies   (India)

Author keywords

Bacteriocins; Lactic acid becteria(LAB); Lactobacillus; Pseudomonas sp.; Staphylococcus aureus

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; PSEUDOMONAS; PSEUDOMONAS SP.; STAPHYLOCOCCUS AUREUS;

EID: 76449106954     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2010.111.120     Document Type: Article

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