Genotypic and Phylogenic Analysis of Lactobacilli Producing Bacteriocin Isolated from Traditional Dairy Products and Food

• Main Authors: Frazaneh Tafvizi (Author), Maryam Tajabadi Ebrahimi (Author), Leila Khojare (Author)
• 格式: 图书
• 出版: Fasa University of Medical Sciences, 2012-08-01T00:00:00Z.
• 主题: article
• 在线阅读: Connect to this object online.

Background & Objective: Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms, considered as Generally Recognized as Safe (GRAS) organisms. These bacteria are used for thousands of years for production of fermented foods beca...