Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products
This study investigated the probiotic characteristics of lactic acid bacteria (LAB) isolated from 14 Malaysian fermented food or milk products. In total, 22.3% (121 of 542) of the LAB isolated from the local fermented products exhibited antibacterial activity against Micrococcus luteus. Twelve LAB t...
| Published in: | International Journal of Food Science and Technology |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
2012
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866161459&doi=10.1111%2fj.1365-2621.2012.03085.x&partnerID=40&md5=1b0cdd24413ae58fbd98420b53eb9b8c |