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Publications by SUPRATIM CHOWDHURY

Isolation and Characterization of Bacteriocin Producing Lactobacillus Plantarum Fromshidal-A Traditional Fermented Fish Product of Assam

THE ASIAN JOURNAL OF ANIMAL SCIENCE

2015

English

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Characterization and Optimization of Bacteriocin From &Lt;i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)

Open Journal of Applied Sciences

2017

English

Characterization and Optimization of Bacteriocin From &Lt;i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)

Open Journal of Applied Sciences

2017

English

Characterization and Identification of Lactobacillus Pentosus and Lactobacillus Plantarum Strains From Fermented Foods in Thailand.

Journal of General and Applied Microbiology

English

To Study Characterization and Antibacterial Activity of Bacteriocin Producing Lactobacillus Isolated From Curd

Volume 5, Issue 1

2019

English

Purification and Characterization of Plantaricin A, a Lactobacillus Plantarum Bacteriocin Whose Activity Depends on the Action of Two Peptides

Journal of General Microbiology

1993

English

Soyamilk Fermented With Riboflavin-Producing Lactobacillus Plantarum CRL 2130 Reverts and Prevents Ariboflavinosis in Murine Models

British Journal of Nutrition

English

Antibacterial Activity Test of Bacteriocin From Lactobacillus Brevis, Lactobacillus Casei and Lactobacillus Plantarum Against Gram Positive Pathogenic Bacteria

Journal of Tropical Biodiversity and Biotechnology

2018

English

Isolation and Characterization of Halophilic Lactic Acid Bacteria Isolated From "Terasi" Shrimp Paste: A Traditional Fermented Seafood Product in Indonesia

Journal of General and Applied Microbiology

English

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented With the Probiotic Strain Lactobacillus Plantarum C4

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications by SUPRATIM CHOWDHURY

Isolation and Characterization of Bacteriocin Producing Lactobacillus Plantarum Fromshidal-A Traditional Fermented Fish Product of Assam

Related publications

Characterization and Optimization of Bacteriocin From &Lt;i&gt;Lactobacillus Plantarum&lt;/I&gt; Isolated From Fermented Beef (Shermout)

Characterization and Optimization of Bacteriocin From &Lt;i&gt;Lactobacillus Plantarum&lt;/I&gt; Isolated From Fermented Beef (Shermout)

Characterization and Identification of Lactobacillus Pentosus and Lactobacillus Plantarum Strains From Fermented Foods in Thailand.

To Study Characterization and Antibacterial Activity of Bacteriocin Producing Lactobacillus Isolated From Curd

Purification and Characterization of Plantaricin A, a Lactobacillus Plantarum Bacteriocin Whose Activity Depends on the Action of Two Peptides

Soyamilk Fermented With Riboflavin-Producing Lactobacillus Plantarum CRL 2130 Reverts and Prevents Ariboflavinosis in Murine Models

Antibacterial Activity Test of Bacteriocin From Lactobacillus Brevis, Lactobacillus Casei and Lactobacillus Plantarum Against Gram Positive Pathogenic Bacteria

Isolation and Characterization of Halophilic Lactic Acid Bacteria Isolated From "Terasi" Shrimp Paste: A Traditional Fermented Seafood Product in Indonesia

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented With the Probiotic Strain Lactobacillus Plantarum C4

Characterization and Optimization of Bacteriocin From &Lt;i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)

Characterization and Optimization of Bacteriocin From &Lt;i>Lactobacillus Plantarum</I> Isolated From Fermented Beef (Shermout)