[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… Mehr…
[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)<
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[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… Mehr…
[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]<
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[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… Mehr…
[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<
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Muhammad Adeel Javed, Tariq Masud: Partial Characterization of Enterocin AJ01 als Buch von Muhammad Adeel Javed, Tariq Masud - gebunden oder broschiert
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,… Mehr…
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<
[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… Mehr…
[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<
[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… Mehr…
[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)<
Versandkosten:Versandkostenfrei, Versand nach Deutschland. (EUR 0.00) buecher.de GmbH & Co. KG
[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… Mehr…
[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]<
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[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… Mehr…
[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<
- NEW BOOK Versandkosten:Versandkostenfrei (EUR 0.00) Agrios-Buch, Bergisch Gladbach, Germany [57449362] [Rating: 5 (von 5)]
Muhammad Adeel Javed, Tariq Masud: Partial Characterization of Enterocin AJ01 als Buch von Muhammad Adeel Javed, Tariq Masud - gebunden oder broschiert
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,… Mehr…
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<
[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… Mehr…
[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<
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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.
Detailangaben zum Buch - Partial Characterization of Enterocin AJ01
EAN (ISBN-13): 9783639330380 ISBN (ISBN-10): 3639330382 Gebundene Ausgabe Taschenbuch Erscheinungsjahr: 2011 Herausgeber: VDM Verlag Feb 2011
Buch in der Datenbank seit 2007-09-25T06:29:37+02:00 (Berlin) Detailseite zuletzt geändert am 2023-06-27T23:15:32+02:00 (Berlin) ISBN/EAN: 3639330382
ISBN - alternative Schreibweisen: 3-639-33038-2, 978-3-639-33038-0 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: masud
