Isolation and identification of bacteriocidal lactobacillus in a locally fermented meat sausage

Isolation and identification of bacteriocidal lactobacillus in a locally fermented meat sausage

Lactic acid bacteria were isolated and characterized from locally fermented sausage, longanisa. These were plated on total plate count agar, glucose yeast peptone agar, acidified potato dextrose agar and lactobacillus medium. MRS agar. Lactobacilli colonies were grouped according to their characteri...

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Bibliographic Details
Main Author: Lualhati, Maria Gracia A.
Other Authors: Benedicto, Ana Maria Q.
Format: Thesis
Language:English
Published: 2001.
Subjects:
Sausage > Microbiology.
Meat > Preservation.