Optimalisasi produksi antimikrobia oleh Lactobacillus sp. TGR-2=Optimization of Antimicrobial Substance Production by

• المؤلف الرئيسي: Perpustakaan UGM, i-lib
• التنسيق: مقال NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 1997
• الموضوعات: Jurnal i-lib UGM
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/23084/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6020

AcH, by Pediococcus acidilactici H. App . . Food and Nutrition Development and Reseach Center. Gadjah Mada University, Yogyakarta. in press. . Antimicrobial substance from lactic acid bacteria, especially those involved in fermented food are preferable to be used as food preservatives due to their s...