Identification and partial characterization of pediocin PA-1 producing Pediococcus pentosaceus associated in traditional Thai fermented beef (mum)

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dc.contributor.authorAdisorn Swetwiwathana
dc.contributor.authorYaowalak Surapantapisit
dc.contributor.authorTakeshi Zendo
dc.contributor.authorJiro Nakayama
dc.contributor.authorKenji Sonomoto
dc.date.accessioned2025-07-21T05:50:05Z
dc.date.issued2008-10-01
dc.identifier.doi10.1016/j.jbiotec.2008.07.1781
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/1832
dc.subjectPullulan
dc.subject.classificationProbiotics and Fermented Foods
dc.titleIdentification and partial characterization of pediocin PA-1 producing Pediococcus pentosaceus associated in traditional Thai fermented beef (mum)
dc.typeArticle

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