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Juárez Castelán, Carmen Josefina
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Description: | Lactic Acid Bacteria (LAB) are present in fermented meat products, the most representative genera are Lactobacillus and Pediococcus, which provide stability and prolong their useful life because they can produce compounds with antimicrobial activity, such as bacteriocins and bacteriocin-like inhibitory substances (BLIS), recent studies have also shown that proteins like... |
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Subject: | Peptidase -- Pathophysiology, Proteínas, Peptidasas -- Patofisiología, and Proteins |
Creator: | Ramos Palma, Arquímedes |
Contributor: | Pérez Chabela, María de Lourdes, Juárez Castelán, Carmen Josefina, Ponce Alquicira, Edith, Calderón Oliver, Mariel, and Almanza Pérez, Julio César |
Publisher: | Universidad Autónoma Metropolitana |
Posgrado: | Maestria en Biotecnologia |
Language: | spa |
Año de publicación: | 2024 |
Rights Statement*: | Acceso Abierto |
License: | Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0) |
Tipo de Recurso: | info:eu-repo/semantics/masterThesis |
Identifier: | https://doi.org/10.24275/uami.mp48sd47v |