Selection of  bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish

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Selection of bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish

Diop, M.; Dortu, C.; Ngom, A. et al.

2006 • FoodMicro

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https://hdl.handle.net/2268/96869

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Disciplines :

Microbiology

Author, co-author :

Diop, M.

Dortu, C.

Ngom, A.

Tine, E.

Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles

Language :

English

Title :

Selection of bacteriocin-producing lactic acid bacteria from Senegalese traditional fermented food for use as bio-preservative in fish

Publication date :

September 2006

Event name :

FoodMicro

Event place :

Bologne, Italy

Event date :

29 aout- 2 septembre 2006

Audience :

International

Available on ORBi :

since 09 August 2011

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