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Citation to this article as recorded by
Amina, Z., S. Noureddine, A. Venkatesan, B. Hicham, B. Yamina, B. Leila and K. Mebrouk, 2015. Purification and molecular characterization of two-antimicrobial peptides produced by Lactobacillus plantarum DU10. Int. J. Biol. Chem., 9: 46-58. CrossRefDirect Link |
Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288. CrossRef |
Talpur, A.D., A.J. Memon, M.I. Khan, M. Ikhwanuddin, M.M.D. Daniel and A.B. Abol-Munafi, 2012. Isolation and screening of lactic acid bacteria from the gut of blue swimming crab, P. pelagicus, an in vitro inhibition assay and small scale in vivo model for validation of isolates as probiotics. J. Fish. Aquat. Sci., 7: 1-28. CrossRefDirect Link |
Citation to this article as recorded by
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How to cite this article
Sourav Bhattacharya and Arijit Das, 2010. Study of Physical and Cultural Parameters on the Bacteriocins Produced by Lactic Acid Bacteria Isolated from Traditional Indian Fermented Foods. American Journal of Food Technology, 5: 111-120.
DOI: 10.3923/ajft.2010.111.120
URL: https://scialert.net/abstract/?doi=ajft.2010.111.120
DOI: 10.3923/ajft.2010.111.120
URL: https://scialert.net/abstract/?doi=ajft.2010.111.120