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1篇 您的检索式：作者名="Padma AMBALAM"

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		题名	作者	年代	出处	被引量
	1	Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method显示文摘In dairy and food industries lactic acid bacteria(LAB)have been used in form of starter culture that plays vital role in fermentation;as flavouring and texturizing or as preservative agents.There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participatein the host’s defence system[1].During fermentation,most of the LAB produces a number of different compounds like organic acids,hydrogen peroxide,diacetyl,acetaldehyde,carbon dioxide,polysaccharides,and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides[2-3].Such metabolites exert antimicrobial activity and	Ami PATEL Nihir SHAH Padma AMBALAM J. B. PRAJAPATI Olle HOLST Asa LJUNGH	2013	Biomedical and Environmental Sciences2013，26，9：	4

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