Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation

AIM: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. MATERIALS AND METHODS: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by...

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Detalles Bibliográficos
Autores principales: Sukrama, I Dewa Made, Franciska, Juliana, Suardana, I Wayan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566240/
https://www.ncbi.nlm.nih.gov/pubmed/33132619
http://dx.doi.org/10.14202/vetworld.2020.2012-2019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566240/
https://www.ncbi.nlm.nih.gov/pubmed/33132619
http://dx.doi.org/10.14202/vetworld.2020.2012-2019

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