Antibiotic resistance and probiotic properties of dominant lactic microflora from tungrymbai, an ethnic fermented soybean food of India

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dc.contributor.authorThokchom, Sharmila
dc.contributor.authorJoshi, Santa Ram
dc.date.accessioned2012-09-15T09:11:10Z
dc.date.available2012-09-15T09:11:10Z
dc.date.issued2012-09-15
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.document.sourceThe Journal of Microbiologyen_US
dc.document.yearofpublication2012en_US
dc.identifier.urihttps://dspace.nehu.ac.in/handle/1/8178
dc.journal.pagerange535–539en_US
dc.journal.volume50(3)en_US
dc.language.isoenen_US
dc.subjectTraditionally fermented fooden_US
dc.subjectLactic acid bacteriaen_US
dc.subjectProbioticen_US
dc.subjectAntibioticen_US
dc.subjectAntibacterial activityen_US
dc.submitter.addressNorth Eastern Hill University SHILLONG 793022en_US
dc.titleAntibiotic resistance and probiotic properties of dominant lactic microflora from tungrymbai, an ethnic fermented soybean food of Indiaen_US
dc.typeArticleen_US
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