KARAKTERISASI FISIKOKIMIA BAKTERIOSIN YANG DIEKSTRAK DARI YOGHURT
In recent years, groups of antimicrobial peptides, mainly produced from lactic acidbacteria in yoghurt has been used extensively in the health field as an antibacterial andfood biopreservative. This aims of this study to determine the physicochemicalcharacterization and antimicrobial properties of b...
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| Format: | Article |
| Language: | Indonesian |
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Faculty of Veterinary Medicine, University of Udayana
2012-11-01
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| Series: | Buletin Veteriner Udayana |
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| Online Access: | https://ojs.unud.ac.id/index.php/buletinvet/article/view/2228 |