In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork.

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第一作者： Komkhae,Pilasombut

第一单位： Department of Animal production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand.

作者： Komkhae,Pilasombut ^[1] ; Kittaporn,Rumjuankiat ^[2] ; Nualphan,Ngamyeesoon ^[3] ; Le Nguyen Doan,Duy ^[4]

作者单位： Department of Animal production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand. ^[1] Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand. ^[2] Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand. ^[3] Food Technology Department, College of Agriculture and Applied Biology, Can Tho university, Viet Nam. ^[4]

关键词 Nem Chua bacteriocin lactic acid bacteria

DOI 10.5851/kosfa.2015.35.4.473

PMID 26761868

发布时间 2020-10-01

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Korean journal for food science of animal resources

2015年35卷4期

473-8页

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In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork.

Korean journal for food science of animal resources

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Korean journal for food science of animal resources

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In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork.

Korean journal for food science of animal resources

相似文献

Korean journal for food science of animal resources

相关期刊

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