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Partial Characterization Of Enterocin Aj01
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Muhammad Adeel Javed, Tariq Masud,Paperback, English-language edition,Pub by VDM Verlag Textbooks New Books ~~ Science~~ Life Sciences ~~ Microbiology Partial-Characterization-of-Enterocin-AJ01~~Muhammad-Adeel-Javed VDM Verlag 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.

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Partial Characterization of Enterocin AJ01 - Adeel Javed, Muhammad / Masud, Tariq
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Isolation of Enterocin Producing Enterococcus faecium Strains from "Dahi", a Fermented Milk Product of Indo-Pak Subcontinent - Buch, gebundene Ausgabe, 72 S., Beilagen: Paperback, Erschienen: 2011 VDM Verlag 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.

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Partial Characterization of Enterocin AJ01 - Muhammad Adeel Javed
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Partial Characterization of Enterocin AJ01 - Taschenbuch

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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 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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Partial Characterization of Enterocin AJ01 - Muhammad Adeel Javed
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Muhammad Adeel Javed:
Partial Characterization of Enterocin AJ01 - Taschenbuch

2011, ISBN: 3639330382

ID: 20110407346

[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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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

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Partial Characterization of Enterocin AJ01

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 25.09.2007 06:29:37
Buch zuletzt gefunden am 15.05.2017 02:49:01
ISBN/EAN: 9783639330380

ISBN - alternative Schreibweisen:
3-639-33038-2, 978-3-639-33038-0


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