2011, ISBN: 9783639330380

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly be… More...

[ED: Softcover], [PU: VDM Verlag Dr. Müller], Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly belong to genera of Lactic Acid Bacteria. A lot of research work has been carried out on the isolation of bacteriocin producing strains of Lactic Acid Bacteria from Dahi particularly Lactococcus spp., Lactobacillus spp., Streptococcus spp. etc. However no work has been done regarding isolation and characterization of bacteriocin producing strains of E. faecium from indigenous dahi in Pakistan. Bacteriocin producing strain of E. faecium is first time isolated from dahi in Pakistan. It has been found that the enterocin AJ01 is a stable bacteriocin produced by E. faecium AJ01. It shows good anti-bacterial activity against pathogenic bacteria. It has the potential to be used as natural preservative in food products. This information may be helpful for the biotechnologists and microbiologists for carrying out further research work on the isolation and characterization of E. faecium strains from different indigenous dairy products. 2011. 72 S. Versandfertig in 6-10 Tagen, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Offene Rechnung (Vorkasse vorbehalten)<

ISBN: 9783639330380

[ED: Taschenbuch], [PU: VDM Verlag], Neuware - Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly b… More...

[ED: Taschenbuch], [PU: VDM Verlag], Neuware - Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly belong to genera of Lactic Acid Bacteria. A lot of research work has been carried out on the isolation of bacteriocin producing strains of Lactic Acid Bacteria from Dahi particularly Lactococcus spp., Lactobacillus spp., Streptococcus spp. etc. However no work has been done regarding isolation and characterization of bacteriocin producing strains of E. faecium from indigenous dahi in Pakistan. Bacteriocin producing strain of E. faecium is first time isolated from dahi in Pakistan. It has been found that the enterocin AJ01 is a stable bacteriocin produced by E. faecium AJ01. It shows good anti-bacterial activity against pathogenic bacteria. It has the potential to be used as natural preservative in food products. This information may be helpful for the biotechnologists and microbiologists for carrying out further research work on the isolation and characterization of E. faecium strains from different indigenous dairy products., [SC: 0.00], Neuware, gewerbliches Angebot, 220x150x4 mm, [GW: 124g]<

2011, ISBN: 3639330382

[EAN: 9783639330380], Neubuch, [PU: VDM Verlag Feb 2011], Neuware - Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorg… More...

[EAN: 9783639330380], Neubuch, [PU: VDM Verlag Feb 2011], Neuware - Dahi is the most popular fermented dairy product of Indo-Pak Subcontinent. It contains a variety of fermenting microorganisms particularly belong to genera of Lactic Acid Bacteria. A lot of research work has been carried out on the isolation of bacteriocin producing strains of Lactic Acid Bacteria from Dahi particularly Lactococcus spp., Lactobacillus spp., Streptococcus spp. etc. However no work has been done regarding isolation and characterization of bacteriocin producing strains of E. faecium from indigenous dahi in Pakistan. Bacteriocin producing strain of E. faecium is first time isolated from dahi in Pakistan. It has been found that the enterocin AJ01 is a stable bacteriocin produced by E. faecium AJ01. It shows good anti-bacterial activity against pathogenic bacteria. It has the potential to be used as natural preservative in food products. This information may be helpful for the biotechnologists and microbiologists for carrying out further research work on the isolation and characterization of E. faecium strains from different indigenous dairy products. 72 pp. Englisch<

ISBN: 9783639330380

Partial Characterization of Enterocin AJ01:Isolation of Enterocin Producing Enterococcus faecium Strains from Dahi, a Fermented Milk Product of Indo-Pak Subcontinent Muhammad Adeel Javed,… More...

Partial Characterization of Enterocin AJ01:Isolation of Enterocin Producing Enterococcus faecium Strains from Dahi, a Fermented Milk Product of Indo-Pak Subcontinent Muhammad Adeel Javed, Tariq Masud Partial Characterization of Enterocin AJ01:Isolation of Enterocin Producing Enterococcus faecium Strains from Dahi, a Fermented Milk Product of Indo-Pak Subcontinent Muhammad Adeel Javed, Tariq Masud Bücher > Wissenschaft > Biologie, VDM Verlag<

2011, ISBN: 9783639330380

Hardcover

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Adeel Javed Mu… More...

[ED: Kartoniert / Broschiert], [PU: VDM Verlag Dr. Mueller], Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Adeel Javed MuhammadMuhammad Adeel Javed, M.Sc (Hons) Food Technology, Studied Food Biotechnology, Quality Assurance Management at Pir Mehr Ali, DE, [SC: 0.00], Neuware, gewerbliches Angebot, Hardcover, 72, [GW: 124g], 1. Auflage, Banküberweisung, PayPal<