Volume : X, Issue : X, October - 2021
Detection, optimization and characterization of bacteriocin produced by Lactobacillus fermentum a strain isolated from home made curd-Indian traditional food
Dr. N. S. Meera, Dr. M. Charitha Devi
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DOI : https://www.doi.org/10.36106/paripex/3908023
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DETECTION, OPTIMIZATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCED BY LACTOBACILLUS FERMENTUM A STRAIN ISOLATED FROM HOME MADE CURD-INDIAN TRADITIONAL FOOD, Dr. N. S. Meera, Dr. M. Charitha Devi PARIPEX-INDIAN JOURNAL OF RESEARCH : Volume-10 | Issue-10 | October-2021
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DETECTION, OPTIMIZATION AND CHARACTERIZATION OF BACTERIOCIN PRODUCED BY LACTOBACILLUS FERMENTUM A STRAIN ISOLATED FROM HOME MADE CURD-INDIAN TRADITIONAL FOOD, Dr. N. S. Meera, Dr. M. Charitha Devi PARIPEX-INDIAN JOURNAL OF RESEARCH : Volume-10 | Issue-10 | October-2021