Caracterización de bacterias ácido lácticas presentes en el mucílago de cacao (Theobroma cacao L.) nacional y trinitario, Quevedo, Ecuador 2016.

The production and distribution of lactic acid bacteria (LAB) are generated thanks to the large-scale food production used for their acidification and conservation ability, so this work was done in order to obtain lactic acid bacteria characterization (Lactococcus spp), which are found in the mucila...

• المؤلف الرئيسي: Cajas Anchundia, Lisseth Estefanía (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2017
• الموضوعات: Susceptibilidad; Resistencia; Inóculo; Mucílago; Acidificación; Fermentación
• الوصول للمادة أونلاين: http://repositorio.uteq.edu.ec/handle/43000/2286