Bioactive compound and chemical characterization of lactic acid bacteria from fermented food as bio-preservative agents to control food-borne pathogens
Context: Lactic acid bacteria (LAB), which are found in many fermented foods, are known to produce antimicrobial compounds that play a vital role in food bio-preservation. Aims: To screen, identify, characterize, and determine the secondary metabolites of LAB isolated from Thai fermented foods that...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
GarVal Editorial Ltda.,
2023-11-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |