Rep-PCR characterization and biochemical selection of lactic acid bacteria isolated from the Delta area of Egypt
- Author
- MOHAMMED, Mariam1 ; HOSSAM ABD EL-AZIZ1 ; OMRAN, Nadia1 ; ANWAR, Shimaa1 ; AWAD, Sameh1 ; EL-SODA, Morsi1
[1] Laboratory of the Microbial Biochemistry of Dairy Microorganisms, Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt - Source
International journal of food microbiology. 2008, Vol 128, Num 3, pp 417-423, 7 p ; ref : 1/2 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Acidifying activity Aminopeptidase activity Antagonistic activity EPS production Lactic acid bacteria Rep-PCR
- Keyword (fr)
- Aminopeptidases Bactérie lactique Caractérisation Production Réaction chaîne polymérase Egypte Biologie moléculaire Enzyme Hydrolases Peptidases Afrique
- Keyword (en)
- Aminopeptidases Lactic acid bacteria Characterization Production Polymerase chain reaction Egypt Molecular biology Enzyme Hydrolases Peptidases Africa
- Keyword (es)
- Aminopeptidases Bacteria láctica Caracterización Producción Reacción cadena polimerasa Egipto Biología molecular Enzima Hydrolases Peptidases Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21030390
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2008.09.022 
https://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.022
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