A comparative study on the antibacterial activity of different concentrations and fermentation durations of water kefir solution against staphyloccous aureus and escherichia coli

Author

Andrea Pauline M. Panaligan
Josephine Ann H. Boluso
Perry Dannelle D. Grabillo
Billy Joe P. Herrera
Marianne C. Tanguin

Date of Completion

2018

Document Type

Capstone Project

Degree Name

Grade 12

Keywords

Kefir, Solutions, Water Purification, Staphylococcus aureus, Escherichia coli

First Advisor

Myra Michelle M. Mojica

APA Citation

Panaligan, A. M., Boluso, J. H., Grabillo, P. D., Herrera, B. P., & Tanguin, M. C. (2018). A comparative study on the antibacterial activity of different concentrations and fermentation durations of water kefir solution against staphyloccous aureus and escherichia coli. [Research output, De La Salle Medical and Health Sciences Institute]. GreenPrints. https://greenprints.dlshsi.edu.ph/grade_12/355