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Author Panadda Krairojananan
TitleBiochemical and genetic analyses of catalases of bacteria isolated from Thai fermented foods/W
ImprintSingapore : Singapore Institute of Food Science
Call# T990269

CALL # Volume Number Month Year Barcode Status

JournalProceedings of the 6th ASEAN Food Conference. Raffles City Convention Centre, Westin Stamford
AbstractSome strains of lactobacilli and pediococi are the producer of hydrogen peroxides. Certain strain of lactobacilli do not have catalase activities and hence in formulation of starter bacteria, it is important that the strains must have catalase activity to degrade the hydrogen peroxide produced.
Descript776 p. ; 655-662
NoteTP368.A83 1997
SubjectFermented food--microbiology
Lactic acid bacteria