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:
[email protected]
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.