Studies on antimicrobial agent produced by Lactobacillus acidophilus
1984
Kim, D.S. (Kyongbuk National Univ., Taegu (Korea R.). Dept. of Dairy Science)
The research was conducted to confirm the agent responsible for the antimicrobial activity contained in the fermented tomato juice with Lactobacillus acidophilus to extract and purify the antimicrobial agent to find the biological, physical and chemical properties of the agent. The agent responsible for the inhibitory activity was confirmed by both well assay method using fermented tomato juice with L. acidophilus and turbidimetric technique using the cell-free filtrate or neutralized filtrate of tomato acidophilus culture and found exerted antimicrobial agent other than lactic acid
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture
