Characterization And Purification Of Milk Clotting Enzyme From Lactic Acid Bacteria And It’s Application
Lactic acid bacteria (LAB) are known to produce extracellular enzymes that could be exploited for use in the dairy industry. Ten of 135 LAB isolated from different food sources produced extracellular enzyme of which six LAB isolates from Malaysian fermented foods (belacan, pekasam, budu, fermente...
Saved in:
因特網
https://oarep.usim.edu.my/bitstreams/60e5ee52-0aaf-4233-bf6d-9dca523bc791/downloadhttps://oarep.usim.edu.my/bitstreams/e5b3f690-ece1-45fd-9e9d-ee7a4160e0ac/download
https://oarep.usim.edu.my/bitstreams/f495d2c5-2358-479d-9811-c653a4259efb/download
https://oarep.usim.edu.my/bitstreams/6e937e5a-8c28-4ca9-ad86-0a6b24e1f23d/download
https://oarep.usim.edu.my/bitstreams/c27c9821-7f9d-4052-862a-ba8fe6f1d9b2/download
https://oarep.usim.edu.my/bitstreams/e787b4fd-caf8-40e9-8df2-ff62bcd0cf18/download
https://oarep.usim.edu.my/bitstreams/22bbe44b-a79d-459a-bc51-f5e0cbe2edcd/download
https://oarep.usim.edu.my/bitstreams/22a5584b-4763-4693-a1cd-c6df343ce85b/download
https://oarep.usim.edu.my/bitstreams/2c5b949a-604b-45b0-93ee-379f2d9be935/download
https://oarep.usim.edu.my/bitstreams/4676c22f-63f9-4a1a-8f90-8ce70726efbb/download