Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Dharana Jayant"'
Publikováno v:
Current Microbiology. 78:3430-3438
An attempt was made, to characterize natural antibiotics or lantibiotics from unconventional sources and its antibacterial spectrum against food borne pathogens and drug resistant bacteria. Six different traditional fermented foods i.e., fermented fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d76f7b7a17a45d6cf35617de3566283f
https://doi.org/10.1007/s00284-021-02593-8
https://doi.org/10.1007/s00284-021-02593-8
Autor:
Zularisam ab bin Wahid, Min Addy, Birgitte Ahring, Syeda Nazish Ali, Muhammad Naveed Anwar, Nabin Aryal, Dimitris Athanassiadis, Mukesh Kumar Awasthi, Ashutosh Awasthi, Sanjeev Kumar Awasthi, Mujtaba Baqar, Satya Sundar Bhattacharya, Nilutpal Bhuyan, Tuhin Kanti Biswas, Neonjyoti Bordoloi, Anuj Kumar Chandel, Ram Chandra Poudel, Hongyu Chen, Paul Chen, Yanling Cheng, Ravi Kumar Chhetri, Kirk Cobb, Subhasish Das, Silvio Silvério da Silva, Utsab Deb, Goldy De Bhowmick, Sarah de Souza Queiroz, Kuan Ding, Yumin Duan, Maria das Graças de Almeida Felipe, Tsai Garcia-Perez, Manuel Garcia-Perez, Bhabesh Gogoi, Lina Gogoi, Nirmali Gogoi, Linee Goswami, Reena Gupta, Indarchand Gupta, David J.I. Gustavsson, Prakash M. Halami, Aoxi He, Andrés Felipe Hernández-Pérez, Moonmoon Hiloidhari, Zhen Hu, Avinash P. Ingle, Dharana Jayant, Ratna Kalita, Dipanjan Kashyap, Rupam Kataki, P.C. Kesavan, Muhammad Usman Khan, Samir Kumar Khanal, Suman Kharel, Manish Kumar, Hanwu Lei, Tao Liu, Yuhuan Liu, Shiyu Liu, Paulo Ricardo Franco Marcelino, Sabrina Martiniano, Kristina Medhi, Arti Mishra, Puranjan Mishra, Santanu Mukherjee, Rumi Narzari, Tankeswar Nath, Hua Thai Nhan, Abdul Sattar Nizami, D.R. Palsaniya, Ashok Pandey, Deepak Pant, Peng Peng, Rafael R. Philippini, Shiv Prasad, Supriyanka Rana, Xiuna Ren, Roger Ruan, Saurabh Sarma, Ajit Kumar Sarmah, Jenna Senecal, Pradeep Kumar Sharma, Prithvi Simha, Kripal Singh, Rana Pratap Singh, Lakhveer Singh, M.S. Swaminathan, Mohammad J. Taherzadeh, S.K. Tewari, Indu Shekhar Thakur, Mats Tysklind, Venkata Krishna Kumar Upadhyayula, Fernanda Valadares, Björn Vinnerås, Quan Wang, Yunpu Wang, Sumeth Wongkiew, Dalia Yacout, Pooja Yadav, Zengqiang Zhang, Junchao Zhao, Nan Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0260c537d3cd5233dd3df245a6a41f5
https://doi.org/10.1016/b978-0-444-64309-4.01002-3
https://doi.org/10.1016/b978-0-444-64309-4.01002-3
Autor:
Dharana Jayant, Prakash M. Halami
Worldwide demand for safe, environment-friendly preservatives that prevent food spoilage by using antimicrobial compound produced by food-grade microorganisms as a preservative continue to increase. Some chemical preservatives cause harmful effects,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d65bcb3540584b953426eb1189e880d
https://doi.org/10.1016/b978-0-444-64309-4.00011-8
https://doi.org/10.1016/b978-0-444-64309-4.00011-8