Isolation and characterization of lactic acid bacteria from curd and cucumber

Indian Journal of Biotechnology

Volumn 9, Issue 2, 2010, Pages 166-172

  Patil, Mahantesh M ^a   Pal, Ajay ^a   Anand, T ^a   Ramana, K V ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Bacteriocin; Biochemical characterization; Cucumber; Curd; Lactic acid bacteria; Ribotyping

Indexed keywords

BACTERIOCIN; CARBOHYDRATE; RNA 16S;

ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CARBOHYDRATE METABOLISM; CONTROLLED STUDY; CUCUMBER; CURD; DAIRY PRODUCT; FERMENTATION; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEOUS; SCREENING; SUPERNATANT; WEISELLA; WEISELLA CIBARIA; WEISELLA PARAMESENTEROIDES;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; LACTOBACILLUS; PEDIOCOCCUS; WEISSELLA;

EID: 77953078538     PISSN: 09725849     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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