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Whole-cell immobilization of entercoccus faecium DMF78 by gel entrapment for the direct lactic acid production from sago starch
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Duque, Sheba Mae Magbanua
Izdano 2009
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Impact of lactic acid fermentation on the antibacterial activity of Curcuma longa (turmeric) against selected pathogenic bacteria
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Ricasata, Chloe Katryn C.
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Carigaba, Diane Ira S.
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CAMPUS
Manila
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Mindanao
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DATABASE
Union Catalog (Buklod)
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UNIT LIBRARY
College of Pharmacy Library
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College of Science and Mathematics
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CLASSIFICATION
L - Education
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SUBJECT
Agar-agar
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Alginate
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1
Antibacterial activity
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Antibacterial agents
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Applications
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Carrageenan
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Curcuma longa
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Enterococcus faecium
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Fermentation effects
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Fermentations
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Fermented foods
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Gel entrapment
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Immobilization
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Lactic acid
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Lactic acid fermentation
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Microbiology
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NaC1 concentration
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Pathogenic bacteria inhibition
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Plant sources
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Productions
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Sago starch
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Whole-cell immobilization
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AUTHOR
Carigaba, Diane Ira S.
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Duque, Sheba Mae Magbanua
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Larcia II, Levi Letlet H.
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Ricasata, Chloe Katryn C.
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RESOURCE TYPE
Knjiga
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Thesis
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LANGUAGE
English
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