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Optimization of Fermentation Conditions for Bacteriocin Production

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

Fermentation is one of the oldest and most widespread methods of preserving foods, particularly milk. Acid production is not the only contributor to the antimicrobial activity, but bacteriocins play a major role in the inhibitory activity. Bacteriocins are antimicrobial polypeptides which have bactericidal or bacteriostatic effect, usually against those bacteria which are closely related to the producer strain. Bacteriocins are used as biopreservatives and bioregulators of microflora in fermented foods. Bacteriocins particularly from strains of Lactic Acid Bacteria Lactococcus lactis are of great economic importance and they contribute to flavour and preservation in fermented foods. Bacteriocin can also be used as biopreservatives in canned & meat products.

Product Specifications
SKU :COC89894
AuthorCharu Gupta,Amar P. Garg and Dhan Prakash
LanguageEnglish
BindingPaperback
Number of Pages56
Publishing Year2013-02-14T00:00:00.000
ISBN9783659347139
Edition1 st
Book TypeMicrobiology (non-medical)
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00