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Bacteriocin Activity of Yogurt Probiotics on Increasing Production of Laying Hens

Bacteriocin Activity of Yogurt Probiotics on Increasing Production of Laying Hens

Indah Nurfauziah1, Lovita Adriani1*, Rahmad Fani Ramadhan1, Andi Mushawwir1, Safri Ishmayana2

1Department of Animal Nutrition and Feed Technology (DANFT), Animal Science, Padjadjaran University, Jatinangor-Sumedang, West Java 45363, Indonesia; 2Chemistry Department, Faculty of Mathematics and Natural Science, Padjadjaran University, Jatinangor-Sumedang, West Java 45363, Indonesia.

 
*Correspondence | Lovita Adriani, Department of Animal Nutrition and Feed Technology (DANFT), Animal Science, Padjadjaran University, Jatinangor-Sumedang, West Java 45363, Indonesia; Email: lovita@unpad.ac.id

Figure 1:

Protein and peptide profiles resulting from fractionation of WSPE yogurt B1 using column chromatography Sephadex G-25.

Figure 2:

Protein and peptide profiles resulting from fractionation of WSPE yogurt B2 using column chromatography Sephadex G-25.

Equation 1

Advances in Animal and Veterinary Sciences

September

Vol. 12, Iss. 9, pp. 1622-1845

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