Cell Journal [Yakhteh]. 2004; 5 (20): 158-162
in English
| IMEMR
| ID: emr-206098
ABSTRACT
Introduction:
Lactic acid bacteria are widely used for the fermentation and preservation of dairy and meat products and to improve their aroma and texture. The aim of this study was to screen Lactobacillus plantarum isolated from sausage for detection of plasmids, protein bands and phages, to find possible linkage of bacteriocin production to genetic location
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Index:
IMEMR (Eastern Mediterranean)
Language:
English
Journal:
Cell J. [Yakhteh]
Year:
2004
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