Isolation and identification of Lactobacilli from cheese, yoghurt and silage by 16S rDNA gene and study of bacteriocin and biosurfactant production

Jundishapur Journal of Microbiology

Volumn 5, Issue 4, 2012, Pages 528-532

  Kermanshahi, Rouha Kasra ^a   Peymanfar, Sharareh ^a  

^a ALZAHRA UNIVERSITY   (Iran)

Author keywords

16s; Bacteriocins; Biosurfactant; DNA; Lactobacillus; Ribosomal; RNA

Indexed keywords

BACTERIAL DNA; BACTERIOCIN; BIOSURFACTANT; DNA 16S; YOGHURT;

ACID TOLERANCE; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; ESCHERICHIA COLI; GENE AMPLIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS KEFIRI; NONHUMAN; PHYLOGENY; POLYMERASE CHAIN REACTION; SILAGE; SURFACE TENSION;

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BUCHNERI; ZEA MAYS;

EID: 84866972079     PISSN: 20083645     EISSN: 20084161     Source Type: Journal    
DOI: 10.5812/jjm.3444     Document Type: Article

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