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Pengaruh Suhu Produksi terhadap Aktivitas Ekstrak Kasar Bakteriosin dari Berbagai Galur Lactobacillus sp dalam Menghambat Escherichia coli dan Staphylococcus aureus
(2013)
The interest of biopreservation systems in foods are increasing in industries and consumers lately. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered as GRAS (generally recognize as ...