2005•Unpublished venueRequires access

Bacterial profile of dehydrated foods, spice mixtures and their inhibitory pattern by fish-borne Pediococcus cerevisiae and Lactobacillus GG ATCC 53103

R. Leela, Sudalayandi Kannappan, Shantha Rao K, K. SHANKARA MANJA, Mallesha, M. Radhika, C. R. Vasudish, Harishchandra Sripathy Murali

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Key concepts: Pediococcus, Spice, Fish <Actinopterygii>, Lactobacillus, Food science, Inhibitory postsynaptic potential, Biology, Chemistry

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Bacterial profile of dehydrated foods, spice mixtures and their inhibitory pattern by fish-borne Pediococcus cerevisiae and Lactobacillus GG ATCC 53103 — Research Paper | ScholarLens