Research Article
Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature

Citation to this article as recorded by ASCI
Arief, I.I., Z. Wulandari, E.S. Sinaga and D.M. Situmorang, 2017. Application of purified bacteriocin from Lactobacillus plantarum IIA-1A5 as a bio-preservative of beef sausage. Pak. J. Nutr., 16: 444-450.
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Syah, S.P., C. Sumantri, I.I. Arief and E. Taufik, 2017. Isolation and identification of indigenous lactic acid bacteria by sequencing the 16S rRNA from Dangke, A traditional cheese from Enrekang, South Sulawesi. Pak. J. Nutr., 16: 384-392.
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