Identification of Lactobacillus pobuzihii from tungtap: A traditionally fermented fish food, and analysis of its bacteriocinogenic potential

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dc.contributor.authorRapsang, George F
dc.contributor.authorKumar, R
dc.contributor.authorJoshi, S R
dc.date.accessioned2013-02-18T18:54:47Z
dc.date.available2013-02-18T18:54:47Z
dc.date.issued2013-02-19
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.document.sourceAfrican Journal of Biotechnologyen_US
dc.document.yearofpublication2011en_US
dc.identifier.urihttps://dspace.nehu.ac.in/handle/1/9338
dc.journal.pagerange12237-12243en_US
dc.journal.volume10 Issue: 57en_US
dc.language.isoenen_US
dc.subjectFermenteden_US
dc.subjectTungtapen_US
dc.subjectLactobacillus pobuzihiien_US
dc.subjectCrude extractsen_US
dc.subjectBacteriocinogenic activityen_US
dc.submitter.addressNorth Eastern Hill University SHILLONG 793022en_US
dc.titleIdentification of Lactobacillus pobuzihii from tungtap: A traditionally fermented fish food, and analysis of its bacteriocinogenic potentialen_US
dc.typeArticleen_US
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