Effect of garlic on lactic acid and bacteriocins production of bacteriocin-producing lactic acid bacteria associated in Nham (Thai fermented meat) during fermentation

Effect of garlic on lactic acid and bacteriocins production of bacteriocin-producing lactic acid bacteria associated in Nham (Thai fermented meat) during fermentation
A. Swetwiwathana, N. Lotong, J. Nakayama and K. Sonomoto