Substrate specific aminopeptidase from lactic acid bacteria

Похожие книги

1. Handbook of Enology, The Microbiology of Wine and Vinifications. – М.: Wiley, 2006. – 480 с.
   
2. Emanuele Zannini. Lactic acid bacteria producing antifungal hydroxyl-fatty acid. – М.: LAP Lambert Academic Publishing, 2012. – 88 с.
   
3. Tejpal Dhewa. Lactic Acid Bacteria as Probiotics: Applications and Safety Issues. – М.: LAP Lambert Academic Publishing, 2011. – 108 с.
   
4. Hanan Goda. Characterization of Bacteriocins Produced from Lactic Acid Bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 144 с.
   
5. Sheelendra Bhatt. Kinetic Study Of Lactic Acid Production From Lactobacillus Cells. – М.: LAP Lambert Academic Publishing, 2012. – 172 с.
   
6. Vetja Haakuria. Lactic acid bacteria fermentation: starter culture development. – М.: LAP Lambert Academic Publishing, 2012. – 64 с.
   
7. Amit Gaurav. Substrate specific aminopeptidase from lactic acid bacteria. – М.: LAP Lambert Academic Publishing, 2012. – 100 с.
   
8. Louise Feld. The role of lactic acid bacteria in spread of antibiotic resistance. – М.: LAP Lambert Academic Publishing, 2010. – 100 с.
   
9. Tejpal Dhewa. Protocols for Evaluation of Probiotic Attributes of Lactic Cultures. – М.: LAP Lambert Academic Publishing, 2012. – 68 с.
   
10. Mehwish Aslam and F. U. Rehman. Optimized Production of Bacteriocins from LABs. – М.: LAP Lambert Academic Publishing, 2012. – 124 с.
    
11. Anteneh Tamirat Bogale and S.G. Prapulla. Studies on Amylase and Lipase from Probiotic Lactic Acid Bacteria. – М.: LAP Lambert Academic Publishing, 2011. – 76 с.
    
12. Wajiha Asmat. Antimicrobial Potential of Lactic Acid Bacteria Isolated from Meat. – М.: LAP Lambert Academic Publishing, 2012. – 132 с.
    
13. N.H.M. Rubel Mozumder and M. Akhtaruzzaman. Lactase Enzyme from Lactobacillus Bacteria:. – М.: LAP Lambert Academic Publishing, 2012. – 104 с.
    
14. Sarim Khem. Fermented Fish Sausage from New Zealand Marine Species. – М.: LAP Lambert Academic Publishing, 2011. – 96 с.
    
15. Christine Kalui,Phillip Kutima and Julius Maina. Probiotic Potential of Lactic Acid Bacteria from Fermented Porridge. – М.: LAP Lambert Academic Publishing, 2012. – 116 с.
    
16. Abdulkadir Beyan. Microbiological Quality Of 'Ergo' Collected From Bahir Dar Town. – М.: LAP Lambert Academic Publishing, 2012. – 72 с.
    
17. Kiran Thakur,Anjila Kujur and Achun Panmei. Lactic Acid Bacteria: Blessing for fermentation industry. – М.: LAP Lambert Academic Publishing, 2014. – 64 с.
    

Образцы работ

Задайте свой вопрос по вашей теме

		Гладышева Марина Михайловна marina@studentochka.ru +7 911 822-56-12 с 9 до 21 ч. по Москве.