Optimization of bacteriocin production by Lactobacillus sp, a strain isolated from traditionally prepared curd
| dc.contributor.author | Keerthini, S.,Faculty of Graduate Studies.University of Jaffna | |
| dc.contributor.author | Kapilan, R.,Department of Botany,Faculty of Science.University of Jaffna | |
| dc.contributor.author | Vasantharuba, S.,Department of Agricultural Chemistry,Faculty of Agriculture.University of Jaffna | |
| dc.date.accessioned | 2026-07-15T03:39:23Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2018/638E2.pdf | |
| dc.identifier.uri | https://viduketha.nsf.gov.lk/handle/123456789/18465 | |
| dc.language.iso | English | |
| dc.publisher | Sri Lanka Association for the Advancement of Science Proceedings of the 74th Annual Sessions – 2018 | |
| dc.subject | Chemical Sciences | |
| dc.subject | - | |
| dc.title | Optimization of bacteriocin production by Lactobacillus sp, a strain isolated from traditionally prepared curd | |
| dc.type | Article |