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Lactic Acid Bacteria (LAB) isolated from several traditional fermented foods such as "tempeh", "tempoyak" and "tapai" were screened for the production of bacteriocin. One strain isolated from "tempeh" gives an inhibitory activity against several LAB.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::972ed36ea0d146dd9ac90859e7975aef
https://europepmc.org/articles/PMC3433967/
https://europepmc.org/articles/PMC3433967/
